Pastiera it is the Neapolitan Easter dessert that absolutely cannot be missed during the holidays, and to prepare it perfectly it comes to our rescue Antonino Canavvacciuolo, the famous Neapolitan chef who explained the process for a perfect pastiera on the site. This is what Antonino says: “I associate pastiera with the scents of festivals and spring fields in bloom. At that time of year, the scent of pastiera wafted through the houses and gardens of Ticciano cooked in ovens, a sweet fragrance of candied fruit, orange blossom and cinnamon. Every time I work with the ingredients of the pastiera, the memory flies to happiness.” But who says that pastiera is only for Easter? Many also make it for the feast of the Immaculate Conception, December 8th, it is customary to prepare it in Naples, dressed in a Christmas theme with lots of colored candied fruit. So let’s see the recipe from the great starred chef.
Neapolitan pastiera
Ingredients
cooked wheat 300 g
milk 200 ml
lard 1 tsp
lemon zest 1
orange peel 1
fresh buffalo ricotta 350 g
sugar 300 g
eggs 4
yolks 3
ground cinnamon 1 pinch
candied oranges and citrons 150 g
orange blossom aroma 5 drops
shortcrust pastry 500 g HERE IS THE RECIPE FOR PASTIERA PASTRY
Preparation
The first thing to do to prepare Neapolitan pastiera is to cook the cooked wheat, milk and lard over a very low heat, adding the lemon and orange zest. Mix slowly until everything becomes a cream, for about 30 minutes. Once you have obtained the cream, turn off the stove and remove the citrus peels. At this point whip with an electric mixer fresh buffalo ricotta, sugar, whole eggs and yolks, cinnamon, oranges and orange blossom flavouring. To obtain a truly exquisite dessert, the buffalo ricotta must be very fresh.
Combine the two compounds by adding the candied fruit. Line a cake pan with shortcrust pastryleaving it a little aside, and fill the cake tin with the mixture obtained. With the remaining shortcrust pastry, form strips and intertwine them on the surface of the cake. Place in the oven 190 °C for about an hour. Check the internal cooking of the pastiera with a wooden toothpick. Once cooked, turn off the oven and leave to firm up in the oven ajar for at least an hour and 30 minutes. Decorate with icing sugar and candied fruit for a respectable Christmas theme. Your Neapolitan pastiera with the recipe of Antonino Cannavacciuolo ready. Enjoy your meal.
There deep and soft focaccia it is a soft and fragrant white pizza, a simple preparation that can be enjoyed at any time.
Get one deep and soft focaccia It’s everyone’s dream, but it’s not always easy to get a perfect result. First of all you need to use the right flour, the ideal is to mix zero flour with manitoba or durum wheat flour.
Another important thing is to do a dough adhigh hydration which gives a beautiful honeycombing.
Finally, a very important step is the leavening of the dough which requires an adequate temperature, which varies depending on the climatic conditions. The external temperature influences leavening, and to guarantee an optimal result, it is recommended to let the dough rise in a warm, dry place with an ideal internal temperature of 22-25 °C.
If it is cold, you can set the oven to this temperature or use other heat sources such as the oven light or a radiator. In some cases, you can opt for a double leavening, with an initial leavening period of 60 minutes, followed by a short kneading and a further rest covered by cling film for 30 minutes.
In addition to the classic recipe, there are different variations of focaccia, such as Apulian focaccia, with cherry tomatoes, with olives or the focaccia with rosemary.
high-and-soft focaccia
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The ongoing debate on the effects of milk on our health is the subject of growing attention following new studies. Drinking milk is good or bad?
Milk is one of the ingredients that is never missing in the home, both for preparing breakfast for the whole family and for creating sweet and savory recipes.
Some recent studies are questioning some of the established beliefs, paving the way for a more nuanced understanding of the effects of milk on our well-being.
Milk: essential nutritional elements
Milk
Before delving into what some recent research has revealed (Drinking milk is good or bad), it would be appropriate to take a step back and understand why many do not give up cow’s milk or milk from other animals (such as goat’s milk) and dairy products.
Milk is universally praised for its richness in essential nutrients, especially calcium and protein. These constituents play a fundamental role in promoting health both in the first years of life and in adulthood.
Soccer – Calcium is an important ally in growth and development in the first years of life and in the prevention of osteoporosis, maintaining the robustness of the skeletal system even in adulthood.
Proteins – Milk proteins, present mainly in casein and whey, contribute to the building and repair of muscle tissue and provide essential amino acids for various bodily functions and biological processes.
Vitamin D – Milk is a natural source of vitamin D which helps the body absorb calcium, thus contributing to the formation and maintenance of strong bones and teeth. Furthermore, it is involved in various functions of the immune system, playing a key role in the prevention of diseases.
Potassium – It is also a good source of potassium, an essential mineral for regulating blood pressure, maintaining fluid balance and the proper functioning of muscles and nerves.
Is drinking milk good or bad?
Glass of milk
Beyond the recognized nutritional benefits, it is increasingly relevant to consider the results of recent studies investigating the correlation between milk consumption and certain problems. In short Drinking milk is good or bad?
Research suggests a possible association between dairy consumption and an increased risk of cardiovascular disease and other disorders. Because milk is bad for you? It depends on the fat and sodium content.
The truth is that, although a privileged source of calcium and proteins, milk is not the only food to contain these essential nutritional elements. There are many other calcium-rich foods and protein-rich foods.
So, Drinking milk is good or bad? No, if you opt for products with a reduced fat content and it is not consumed in excess. In consideration of this, among other things, drinking a lot of milk makes you fat Also.
How much milk can you drink per day?
The recommended amount of milk per day varies based on several factors, such as age, level of physical activity and individual nutritional needs.
In general, recommendations suggest moderate consumption of dairy products, which can range from 2-3 servings per day for adults (for a total of approximately 350 ml). However, these recommendations can be adapted to personal preferences and specific health conditions .
Allergies or intolerances: why is it better not to drink milk?
Cow milk
If the aforementioned correlations do not necessarily imply a direct cause-effect relationship but raise questions about excessive milk consumption, the same cannot be said about any allergies or intolerances.
Milk allergies and intolerances are two different conditions, but both involve difficulty managing or metabolizing certain components of milk. What are the contraindications of milk in these cases?
As regards the milk allergies, it is an immune system response to proteins present in milk, such as casein and whey. This reaction can manifest itself with various symptoms, including hives, swelling, difficulty breathing or even more serious reactions such as anaphylaxis. The key to managing a milk allergy is to replace cow’s milk and cheeses.
On the other hand, theLactose intolerance it is linked to the lack or reduced production of the lactase enzyme, necessary to digest lactose, the sugar present in milk. Symptoms range from bloating and abdominal cramps to diarrhea and nausea after consuming dairy products. Here, management often involves adapting the diet, limiting or avoiding dairy products and preferring lactose-free foods, or using lactase supplements to facilitate digestion of lactose.
Drinking milk: an informed approach
The question of the benefit or harm of milk to health is closely connected with individual factors, such as lactose tolerance and personal nutritional needs.
The approach towards milk should be informed and personalized. In this sense it is necessary to carefully evaluate one’s individual response to milk (observing how the body reacts), explore nutritional alternatives (vegetable milk such as rice milk or almond milk) and consider new research in order to make informed decisions on the presence of milk in the diet.
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