The rustic version of the typical Easter cake: here is the recipe of Neapolitan salted pastiera
How about a tasty one review of the Neapolitan pastiera? For Easter we want to dedicate ourselves, then, to the recipe of the salty meal.
One of the pride of our beloved city of Naples is the pastiera, a classic dessert typical of Easter, which we now see in diversified and exquisite versions. Previously we have already proposed two: the classic and its twin gluten-free rice.
This time, however, we want to propose it in its savory version.
La savory pastiera recipe it is not the usual rustic cake, but a real Pastiera with lots of wheat and small pieces of ham to replace the candied fruit. The racy cheese, then, will be the perfect match between casatiello and classic meals.
Ingredients
- 200 gr flour 00
- 100 gr lard
- 50 ml water
- 100 gr smoked smoked cheese
- 4 eggs
- 50 gr grated Parmesan cheese
- 100 ml milk
- a spoonful of butter
- a tablespoon of 0 flour
- 150 gr cooked grain
- 100 g cooked ham
- salt, pepper and nutmeg Qb
We prepare the pasta briseè
We prepare the pasta that will serve as a base for our salted meal, mixing, on a pastry board, flour and lard, gradually adding even slightly warmed water and a pinch of salt. We form a well-mixed pastry and let it rest covered by the film in the refrigerator.
Prepare the filling
Prepare in a medium-sized saucepan one well-compacted bechamel with the spoon of butter put to melt, a spoonful of flour and milk slightly warmed. We scent with a pinch of nutmeg and season with salt and pepper, making it cook for about 2 minutes or until it tightens. We also add cooked wheat and mix well.
Slightly beat the eggs and add them to the béchamel together with the ham and scamorza in chunks, grated Parmesan and season with more pepper (if needed).
Let's bake the savory Pastiera
Roll out the dough and place it in a pan covered with parchment paper or a light layer of lard. Pour the filling inside, decorate the salted pastiera with the characteristic stripes obtained from the advanced briseè and we fire a 180 ° for about 40-45 minutes. Serviamola hot or cold dusting, if desired, other grated cheese.
