Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, la pastiera. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
La PASTIERA è un dolce che difficilmente manca sulle tavole dei napoletani a Pasqua. Simbolo della primavera, ha due ingredienti che la rendono inconfondibile: l'acqua di fiori d'arancio e il grano cotto. La pastiera napoletana è un dolce della pasticceria napoletana tipico del periodo pasquale.
La Pastiera is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. La Pastiera is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook la pastiera using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make La Pastiera:
- Make ready Round of SWEET pastry (make your own or buy it)
- Make ready 380 g cooked wheat
- Make ready 300 g ricotta cheese (if you can, from sheep)
- Prepare Candid fruit (lemon and orange, 80 g total)
- Take 40 g butter
- Get 3 eggs
- Prepare 1 vanilla pod
- Make ready 300 g sugar
- Get 1 lemon peel
- Make ready Spoonful orange flower water
- Make ready 200 ml milk
- Prepare Icing sugar to serve
Pastiera napoletana storia - Secondo la leggenda nacque dal culto della sirena Partenope. Ma in realtà la inventarono le suore. LA PASTIERA ~ • Pastelería Artesanal • Cakes and cookies • Mesas dulces >. Pastiera napoletana is a fragrant wheat cake recipe traditionally eaten during Easter in Italy.
Instructions to make La Pastiera:
- Get the wheat, lemon and butter, put in a pan
- Add milk and bring slowly to the boil. Simmer on low for 20 mins. Leave to cool for about 2 hours. If making pastry, do it now.
- Meanwhile, get your candid fruit and blend in a food processor. When cool, remove lemon from mixture and using a hand blender, whizz it up
- Put ricotta in a bowl. Add sugar and mix. Add wheat mixture and mix.
- Add eggs, vanilla, orange water and fruit. Mix very well until all smooth and creamy like
- Put sweet pastry in a 24cm cake tin, cut off the edges. Add mixture and use edges to make a pattern on top. Bake at 160 for 1 hour until brown. IMPORTANT: leave to cool on wire rack UNCOVERED for 24 hours
- When ready to serve, sprinkle with icing sugar and enjoy with a delicious sweet wine :)
Luca's easy recipe uses grano cotto (cooked wheat), however, Arborio rice can also be used. Visualizza altre idee su Pastiera, Ricette, Dolci napoletani. · La pastiera napoletana realizzata secondo la ricetta originale. La pastiera napoletana (o semplicemente pastiera) è un dolce napoletano di Pasqua, considerato uno dei capisaldi della cucina napoletana, tanto da meritare la denominazione di prodotto agroalimentare. "The Pastiera" is a tart always eaten at Easter-time in Naples. It is made from a very special and old recipe which has two particular ingredients which make it unique. Fare la pastiera napoletana non è difficile, farla in maniera perfetta lo è un po' di più!
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