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I have to dedicate an article to my real love: pastiera napoletana. The traditional cake of Naples is an amazing dessert that you can taste in the city and sometimes around Italy where there is a restaurant owned by Neapolitans. It is difficult to describe the taste, but it is an experience that must be lived. Since I am not able to explain the feelings created by a piece of pastiera in the mouth, I share the recipe.

Do not think to me as a good cook, because I am not, but I found the recipe and I am waiting for someone to prepare it for me. I confess that during my stay in Naples I had some slice in the proper places. Maybe you want to try to experience the preparation by your own, so you can continue to read. I got the instructions from the website of Academia Barilla (http://www.academiabarilla.com/).

First of all you need to prepare pasta and for that you need :

  • 5 oz butter
  • 4 oz confectioners sugar
  • 3 egg yolks
  • ½ lb all-purpose flour

Then you have to fill pasta and the ingredients you need are:

  • 1 lb ricotta cheese
  • ½ lb granulated sugar
  • ½ lb cooked wheat
  • 3 oz milk
  • 3 eggs
  • lemon zest, grated
  • 1 oz orange flower water
  • vanilla to taste
  • cinnamon to taste
  • 3 oz mixed candied fruit
  • 1 oz butter
  • 1 oz confectioners sugar
  • salt

Put in the mixer the flour and the butter and start to mix them to obtain a grainy product. At that moment you can add sugar, yolks and vanilla and continue to mix, but be careful to not over-mix. When the dough is ready you have just wrap it using a cling-film and leave it in the fridge for a couple of hours. When the time is passed you have to roll the dough in a cake pan, keep in mind that the thickness should be about 0.2 inch. Then prick the pastry all around with a fork.

You can put the ricotta in a bowl and mix it with the sugar. Then you can add all the other ingredients mentioned and mix, without to let the mixture collapse. When it is ready you can fill the pastry in the cake pan. Make some strips of pastry laying them crisscross across the top of the cake. The last step is to bake the cake at 360°F for about 1 hour and a half.

The dessert is typical during Easter time, but try it during all year and you will be really happy. If you are not good to cook as me, go to Naples, you will eat the best pastiera.

Enjoy!

Anasa

 

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, My Neapolitan love: pastiera
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