600 g flour 00
300 g of Lard
400 g Granulated sugar
500 g Milk
600 g of sheep ricotta
250 g of cooked wheat
100 g candied citron and orange
Half a bag of vanillin
Half a vanilla pod
Orange blossom water
To prepare the Neapolitan pastiera according to the classic recipe, follow all our steps. Boil the wheat in boiling water for 2 hours, then drain and cook it in milk with a bit of cinnamon, a little orange peel and 1 vanilla bean, until it has absorbed all the milk (it will take about 15 minutes). Alternatively, you can use 500 g of ready-made cooked wheat, heating it in 250 g of milk, using the same flavors (cinnamon, orange and vanilla), for about 10-15 minutes. Let the mixture cool.
In a large bowl, mix the flour, lard, 150 g of sugar and a pinch of salt, until the mixture is crumbled, then add 2 eggs and continue working first with your fingertips and then with the palms of your hands, obtaining a stick of shortcrust pastry. Place the dough in the fridge in a bowl sealed with plastic wrap for 30 minutes.
Work the ricotta with the rest of the sugar, adding it a little at a time. Separate 2 eggs, keeping the egg whites aside and incorporating only the yolks into the ricotta mixture; then add the other 4 whole eggs, one at a time, and mix well with a whisk; add a little grated lemon and orange zest, the candied fruit and 2 tablespoons of orange blossom water.
Eliminate the aromas from the cooked wheat. Whip the egg whites and mix in the mixture together with the cooked wheat, thus obtaining the filling of the pastiera. To get a creamier filling, you can blend a part of the wheat before adding it to the rest of the mixture.
Grease and flour a cake pan (ø 25 cm, h 6 cm), preferably with the zip that can be opened. Roll out the shortcrust pastry on a floured surface until you get a thickness of 5 mm: cut two bands as high as the edge of the pan and long enough to completely cover the perimeter, then make a disc of the same diameter as the bottom. First place the bands on the edge, then the disc on the bottom and press firmly to seal. Roll out the excess dough and cut it into 7 2 cm wide strips.
Fill the pastry with the filling, place 5 ribbons of dough on top, so that they are equidistant from each other, and the other 5 on top of the previous ones, but obliquely. Bake at 170 ° C for 1 hour and 30 minutes. Remove from the oven and let the pastiera cool for at least 8 hours in a dry place. If you like it, you can sprinkle the pastiera with icing sugar, but only once it has cooled, before serving.
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