Pastiera napoletana
Serves 1
Directions
- 1Dispose of the flour in a fountain.
- 2In the center, put sugar and eggs.
- 3Add lard or butter and grated orange peel.
- 4Knead quickly until a loaf is formed.
- 5Let the loaf rest in the refrigerator.
- 6Put the ricotta in a container and work it together with the sugar.
- 7Keep it in the fridge until the next day.
- 8Put the precooked wheat berries in a pot with milk and lemon peel.
- 9To complete, add a spoon of lard or butter.
- 10Bring to the heat and let it cook until it becomes a creamy mixture.
- 11Remove the lemon zest and then transfer to another container.
- 12Let the wheat cool before preparing the filling.
- 13Whip the eggs with the sugar.
- 14Flavor with vanilla, orange blossom and millefiori.
- 15If you do not like candied fruit in pieces, you can add grated candied orange peel.
- 16Add the ricotta worked with the sugar, the cooked wheat and the pastry cream if you like it.
- 17Spread some cinnamon on the shortcrust pastry.
- 18Pour in the filling.
- 19Spread the seven strips.
- 20Cook on the first shelf at the bottom at 200° static for 30 minutes, then at 170° for 1 hour.
- 21Leave to cool in the oven.
Ingredients
- 500 g farina 00
- 3 uova
- 200 g zucchero
- 200 g strutto
- 200 g burro
- buccia grattugiata di arancia
- 1 cucchiaino pasta d'arancia
- 700 g ricotta
- 250 g zucchero
- 560 g grano cotto
- 300 ml latte
- bucce di limone
- 1 cucchiaio strutto
- 1 cucchiaio burro
- 7 uova
- 3 tuorli
- 250 g zucchero
- vaniglia
- 1 fiala fiori di arancio
- 1 fiala millefiori
- scorza di arancia candita
- canditi
- 250 g crema pasticcera
- cannella
Tips
- The day before preparing the pastiera, work the ricotta with part of the sugar, prepare the shortcrust pastry, eventually the pastry cream and cook the wheat berries in advance.
- The shortcrust pastry for the pastiera must be thinly spread and can also be spread directly in the pan.
- The strips must not be tight, otherwise during cooking the filling swells and the strips break.
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