tredy.com  
prenota
 
ricerca | HELP private Aggiungi la Tua Struttura

Apartments in Florence, Perugia, Rome, Sorrento and Positano

English   Italiano   Deutsch   Francaise

 
 
from
     
from to
     
to
 
  • You are in: Home » Recipes » PASTIERA - Sweetmeat of Naples

PASTIERA - Sweetmeat of Naples

PASTIERA - Sweetmeat of Naples

Neapolitan speciality of the Easter period
Recipe for 8-10 servings

    For the Short Pastry:
  • 1 cup, 4 tbs. flour
  • 5 oz. butter
  • 1/2 cup confectioner's sugar
  • 3 egg yolks


  • For the Filling:
  • 1 cup whole-wheat grain
  • 3 eggs, separated
  • 1 1/2 qts. milk
  • 3 oz. candied orange and lemon peel
  • 1 pinch cinnamon
  • 1 pinch vanilla
  • 1 lemon rind
  • salt
  • 2 cups ricotta
  • 1 cup sugar
  • 1 tbs. orange-flower water
  • 1 oz. butter
  • 1 oz. confectioner's sugar

Knead the flour, butter, sugar and eggs together quickly. Make a ball of the dough and let rest in the refrigerator for at least one hour.

To prepar the filling: soak the grain for about a week, changing the water every day. Drain and boil with fresh water for 15 mins. Drain and put back in the pot with milk, lemon rind, cinnamon, vanilla, a pinch of salt, and 1 tbs. of sugar. Bring to a boil, lower and cook over low heat until the milk is absorbed. Remove and discard the lemon rind. Sift the ricotta into a mixing bowl. Add the sugar and beat until creamy. Add the 2 yolks, the whole-wheat grain, diced candied fruits, grated lemon peel, and the orange-flower water. Fold in the beaten egg whites.

Grease a 12-in. baking pan with butter and dust with sugar. Line with 3/4 of the pastry. Roll out the remaining dough and cut into strips. Arrange the strips over the filling in a lattice design. Brush the strips of dough with egg yolk. Heat the oven to 375ºF and bake the cake for 1 1/2 hours, until the filling has set and the crust is golden brown. Sprinkle with confectioner's sugar before serving.
Note:
Pastiera is best if eaten a day after it is cooked, and it keeps in the refrigerator for a week. In Italy, grain is sold pre-cooked and softened, sealed in plastic bags.

 
Recipes Archives
MAP OF ITALY
cartina italia
Abruzzo
Apulia
Calabria
Emilia Romagna
Lazio
Lombardy
Molise
Sardinia
Trentino-S. Tyrol
Umbria
Aosta Valley
Basilicata
Campania
Friuli V. Giulia
Liguria
Marche
Piedmont
Sicily
Tuscany
Veneto
PARTNER AREA
STRUTTURE RICETTIVE
strutture Login
Aggiungi la Tua Struttura
TRAVEL AGENCIES
Agenzie di viaggio Login
Affiliation
WEB SITES
website Login
Become our partner

WELCOME TO TREDY
ITALIAN RECIPE OF THE DAY
SPINACH AND RICOTTA FILLING
SPINACH AND RICOTTA FILLING

Wash, trim and boil the spinach in a little salted water, then drain and leave to cool. Squeeze it out well, and chop finely. Mash the ricotta thoroughly in a bowl, and mix it with the spin ... continue

Read more Italian recipes
MUSEUM OF THE DAY
UFFIZI GALLERY - Florence -
UFFIZI GALLERY - Florence -

Designed and built by Vasari in the second half of the 16th century at the request of Cosimo I de’ Medici, the Galleria degli Uffizi is in the Palazzo degli Uffizi, which originally housed the city’s ... continue

See more Italian museums
ascolta l'intervista di tredy.com su radio24
TOP DESTINATIONS
Adria Coast, Aeolian Islands, Alessandria, Altopiano Delle Rocche, Amalfi Coast, Aosta, Assisi, Asti, Bari, Brescia, Capo Vaticano, Capri, Catanzaro, Chianti, Cilento, Cinque Terre, Coast Of Marche, Conero Coast, Dolomites, Egadi Islands, Elba, Florence, Garda Lake, Gargano, Ischia, Italian Riviera, Lake Como , Langhe Piedmont, Lecce, Lucca, Lunigiana, Macerata, Mantova, Maremma Tuscany, Monferrato, Montepulciano, Naples, Perugia, Pesaro Urbino, Pisa, Pistoia, Positano, Prato, Procida, Riviera Of Palms, Rome, Salento Coast, Salerno, San Gimignano, Sardinia, Sicily, Siena, Sorrento, Terni, Tiber Valley Of Tuscany, Treviso, Turin, Val Gandino, Veneto, Venice, Viterbo
Who we are | Regions | Photogallery | SiteMap