Neapolitan Pastiera the recipe of the traditional Neapolitan PASTIERA

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Published on Mar 20, 2024

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The Neapolitan Pastiera ■ The things I use. my social networks, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... ________________________________ The Neapolitan Pastiera The filling 500 gr Cooked wheat 500 ml Milk 500 gr Ricotta Lemon peel to taste 180 gr Sugar 2 Eggs Vanilla and/or wildflower Mixed candied fruit 100 gr Shortcrust pastry 250 gr flour 125 gr sugar 125 gr butter 1 egg This typical cake of the Neapolitan tradition has a few more ingredients than usual but they are very simple ingredients and it is not as complicated a cake as it might seem. First prepare the filling. In a pan put 500-600 gr of cooked wheat, they sell it already cooked otherwise cook it yourself, wheat, spelt or barley are fine. Add half a liter of milk, 180 gr of sugar and bring to the boil on the stove. While it boils, add some grated lemon or orange zest and vanilla or wildflower aroma. Boil for about 15 minutes until it becomes a thick mixture. Remove from the stove and add half a kilo of dry ricotta and mix. Then add the candied fruit and 2 eggs and mix well. Now the shortcrust pastry, by the book In a large bowl, put the flour, butter and sugar and rub them with your hands until you obtain a mixture that looks like grated cheese. Add an egg, a pinch of salt, and now knead, and in a few seconds the shortcrust pastry will be ready. If by chance it is a little soft or sticky, put it in the fridge for half an hour, but it shouldn't be necessary. Line a light and buttered baking pan with the shortcrust pastry rolled out with a rolling pin. Remember when you roll out the shortcrust pastry to keep aside a ball of shortcrust pastry, about 100 gr. The pan diameter 26-28 cm. The shortcrust pastry could break but don't worry because you can easily patch it. Line the pan with a 5 cm high edge you can now fill with the now lukewarm mixture. Cut off the excess shortcrust pastry with a wheel. With the shortcrust pastry that you had previously kept and the one left now make a ball, and roll it out with a rolling pin, You must obtain strips a centimeter or two wide. On the cake you must cross 7 strips in total and with the remaining strips create a border on the cake. With an egg yolk mixed with two tablespoons of milk you can brush the exposed parts of the shortcrust pastry in the pan so they will be very golden. In a static oven at 170 ° c for 90 minutes Magic Wait a few hours before cutting the cake, if you prepare it the day before even better. #rapanello #pastieranapoletana #pastiera _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercials [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes

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