Description
Pastiera Napoletana Is a DELICIOUS cake typical Italian pastries!!! Classic Italian culinary tradition involves cooking the pie to the festivities of Easter, but on other days this pie also current and popular among the sweet tooth. )) It is believed that the name of the pie - Pastiera - comes from the word "paste" because originally the cake was prepared on the basis of the ordinary test for pasta. In some places in the South of Italy still it is baked according to ancient traditions... There are some varieties of this baking. Well, a modern classic Neapolitan pie is a crispy shortbread crust and a delicate, very rich in taste, the filling, consisting of two types of ricotta cheese (from cow's milk and sheep), cooked wheat, candied citrus, this vanilla and orange water! The cake should be prepared in advance and give it to infuse for at least 2 days (or at least one!) before you can enjoy its amazing taste!
Ingredients
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Flour
250 g
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Butter
125 g
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Brown sugar
80 g
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Chicken egg
1 piece
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Yolk egg
1 piece
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Vanilla pod
1 piece
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Ricotta
350 g
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Brown sugar
350 g
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Chicken egg
2 piece
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Yolk egg
2 piece
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Milk
200 ml
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Wheat
250 g
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Butter
30 g
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Candied
80 g
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Cinnamon
1 tsp
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Vanilla pod
1 piece
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Water flower orange
25 ml
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Chicken egg
1 piece
Cooking
To prepare the pie will use small brown sugar "Mistral".
To prepare the dough for the base of the pie. In the bowl of a blender put the sifted flour, sugar and chilled butter pieces. Add seeds from vanilla pod. To do this, cut the pod lengthwise and use the knife blade to hold the inner side of the pod, collecting all the seeds. The pod aside. It can be put in a jar with sugar, cover the jar with a lid and storing. Thus You get the sugar with vanilla flavor - vanilla sugar!
Add to flour crumbs one egg and one egg yolk and knead the dough (by hand or in the bowl of a blender).
The dough should gather into a ball. If you knead the dough by hand, try to do it as quickly as possible, so it is not warmed up too much from heat source.
Flatten the dough into a ball, slightly flatten like tortillas, wrap in cling film and put into the refrigerator for at least 1 hour.
Meanwhile prepare the stuffing, main ingredient which is a boiled wheat.
In a saucepan put the milk, butter and boiled wheat. Add the zest of one lemon. Put everything on low heat and cook, stirring occasionally, until it thickens... about 30 minutes.
In fact, in the finished mixture will look like porridge... But with a pleasant lemon fragrance. The finished mixture is cool.
Traditionally, this pie take two kinds of ricotta in equal proportions; ordinary ricotta from cow's milk (175 g) and ricotta from the milk of sheep (175 g). Both kinds of cheese to mix. And cream (as in dough) it is desirable to add seeds of a real vanilla. In our case we use ordinary ricotta from cow's milk.
Using a whisk or in the bowl of a mixer, mix ricotta, egg and yolks, sugar, vanilla, cinnamon and orange water (for lack of a just deleted) until smooth.
Add in milk, boiled wheat and candied fruit. Traditionally used candied citron... Mix well.
The oven to turn on at 190 C. to Prepare a split mold (26 cm), lightly grease with oil and lay a baking paper. The dough, remove from refrigerator and roll out into the reservoir. If a rolling test there's a problem, you can do this between two sheets of baking paper. Gently transfer the batter into the baking dish. To shape a side height of 2-2,5 cm, and excess dough is trimmed, trim the base edge of the pie.
Put the stuffing in the form with the dough. Flatten.
Gather scraps of dough, roll it into another layer and cut into wide strips about 2 cm to Lay them on top of the cream bars. First, a few strips in one direction, a bit of an angle. Then top with the second row of strips from the dough again slightly at an angle.
Lubricate carefully the strips of dough with egg. Bake in preheated oven for 1 hour. The finished cake remove from oven and allow to cool completely before removing it from the form. It is best to let it sit overnight in the form.
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