Neapolitan pastiera it is a traditional dessert from Campania, a dessert that was born in homes but which today can be found in all the greatest restaurants. Today we see the recipe Scaturchio, one of the most popular pastry shops in the area, with its tricks and methods for a perfect result. But we are sure that as soon as the cake will release its odor for the house you will be surrounded by wonderful memories, those that warm the soul.
Neapolitan pastiera
Ingredients
- wheat 500 g
- milk 500 ml
- ricotta 500 g
- eggs 10
- sugar 500 g
- butter
- cedar
- water a thousand flowers
- eggs 2
- sugar 100 g
- sunflower seed oil 80 ml
- 00 flour 320 g
- baking powder 8 g
- 1\2 lemon zest
Preparation
The first thing to do to prepare Neapolitan pastiera It’s shortcrust pastry. Take a bowl and pour in the previously sifted flour, sugar, salt, yeast and chopped butter. Work all the ingredients With the hands. Add some grated lemon zest. Then break the 2 eggs into the dough and continue mixing. You will get the dough which you will have to let rest covered in cling film in the fridge for approximately an hour. Place the wheat in a saucepan and cook it with a knob of butter, a pinch of salt, a sachet of vanillin, a pinch of cinnamon and 250 ml of milk. I’ll have to simmer everything for about half an hour.
Let’s divide now the 10 eggs: place the egg whites on one side and the yolks on the other. Add the sugar to the egg yolks and blend. Now add the wheat which will be cold after cooking. If you want you can add cedar. Continue with the ricotta and then, finally, add the whites whipped until stiff with a whisk. Roll out the pastry in the mold, keeping a little to make the 7 strips. Place the ricotta filling and then cover it with the shortcrust pastry strips. Cook at 180 degrees for about an hour and a half. Your Neapolitan pastiera ready. Enjoy your meal.
Read also: Neapolitan pastiera, grandmother’s 5 commandments to make it perfect: what is added to the dough, how much wheat is blended
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