Here we show you an ancient dish from Italy! A centuries old dish in many versions, each made according to a closely guarded family recipe. Find out how here!
Pastiera Napoletana
Ingrediants:
500 g Frozen short pastry
Ingrediants:
500 g Frozen short pastry
500 g Ricotta cheese
200 g Sugar
220 g Pre-cooked wheat
40 g Candied citron
40 g Candied orange
A pinch cinnamon
2 dl milk
30 g Butter
5 Eggs
50 g Confectioner’s sugar
1 Lemon Salt
Method:
Defrost the pastry at room temperature. Pour the wheat, the milk, the butter and the grated peel of ½ lemons into a saucepan and let them cook for 10 minutes, stirring often.
Sieve the Ricotta cheese and mix it with sugar, cinnamon, and the grated peel of ½ lemons, cubed candied fruit and salt. Add 4 yolks, the wheat cream and 3 whipped whites, stirring in the meantime.
Grease a baking pan (24 cm in diameter) with butter and line it with the short pastry, after having rolled it out with a rolling pin (until it becomes approx. ½ cm thick). Cut the exceeding pastry, roll it out and form some little stripes. Pour the mixture into the baking pan, flatten it, fold the pastry borders inwards and then arrange the stripes upon it forming a grid.
Brush it with a beaten yolk and put the cake into the oven at 180° for 1 hour and a half.
Let it cool and dust the cake with confectioner’s sugar before serving.
Method:
Defrost the pastry at room temperature. Pour the wheat, the milk, the butter and the grated peel of ½ lemons into a saucepan and let them cook for 10 minutes, stirring often.
Sieve the Ricotta cheese and mix it with sugar, cinnamon, and the grated peel of ½ lemons, cubed candied fruit and salt. Add 4 yolks, the wheat cream and 3 whipped whites, stirring in the meantime.
Grease a baking pan (24 cm in diameter) with butter and line it with the short pastry, after having rolled it out with a rolling pin (until it becomes approx. ½ cm thick). Cut the exceeding pastry, roll it out and form some little stripes. Pour the mixture into the baking pan, flatten it, fold the pastry borders inwards and then arrange the stripes upon it forming a grid.
Brush it with a beaten yolk and put the cake into the oven at 180° for 1 hour and a half.
Let it cool and dust the cake with confectioner’s sugar before serving.
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