{"id":356,"date":"2010-04-04T12:14:49","date_gmt":"2010-04-04T12:14:49","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=356"},"modified":"2010-04-04T12:14:49","modified_gmt":"2010-04-04T12:14:49","slug":"la-pastiera-napoletana","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/la-pastiera-napoletana\/","title":{"rendered":"La Pastiera Napoletana"},"content":{"rendered":"

La Pastiera Napoletana<\/strong> is a traditional cake which is made in the Naples area and eaten on Easter day. It’s very rich and takes a lot of effort to make, but ‘ne vale davvero la pena’<\/strong> (it’s really worth it). If you’re on a diet however, simply reading this recipe could be bad for you, You have been warned!<\/font><\/p>\n

Ingredienti:<\/font><\/strong><\/p>\n

\n\n\n\n
Mezzo chilo di pasta frolla gi\u00e0 pronta
<\/strong>half a kilo of ready made short crust pastry 
mezzo chilo di ricotta
<\/strong>half a kilo of ricotta cheese
400 gr di zucchero
<\/strong>400 grams of sugar
220 gr di grano <\/strong>
220 grams of wheat grains
200 gr di scorzette candite <\/strong>
200 grams of candied peel
6 uova <\/strong>
6 eggs
la scorza di 1 limone<\/strong>
rind from 1 lemon
mezzo litro di latte <\/strong>
half a liter of milk
2 cucchiai di acqua di fiori d’arancio
<\/strong>2 tablespoons of orange flower water
cannella in polvere
<\/strong>ground cinnamon
sale
<\/strong>salt
1 noce di burro
<\/strong>a knob of butter <\/font><\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
<\/font><\/strong><\/div>\n
<\/font><\/strong><\/div>\n
–<\/font><\/strong><\/div>\n
Preparazione:<\/font><\/strong><\/div>\n
Soak the wheat in water for two or three days, then drain it, put it in a saucepan, cover it with fresh water and boil it gently for 1 hour. Drain the wheat, put it back in the saucepan, add the milk, 2 small pieces of lemon rind, a pinch of cinnamon, 50 grams of sugar, a pinch of salt, and let it cook gently until the milk is completely absorbed. Let it cool down and remove the lemon rind.<\/font><\/div>\n
In a mixing bowl put together the wheat, the ricotta cheese (sieved), the remaining sugar, the rest of the lemon rind (grated), the candied peel (chopped into small cubes), a pinch of cinnamon, and the orange flower water. Bind everything together with 6 egg yolks. Beat 4 egg whites until stiff, and fold them gently into the mixture.<\/font><\/div>\n
Grease a large flan dish (about 26 cm in diameter). Roll out the short crust pastry until it is just a few millimeters thick, and line the flan dish with it. Pour the wheat and ricotta mixture into the flan dish and spread it out. Cut<\/font> the trimmings from the short crust pastry into strips, and use them to decorate the top of the flan with a lattice pattern. <\/font><\/div>\n
Cook in a hot oven, 200C, 400F, for about 40 minutes or until the pastry is golden. Leave it to cool down, then sprinkle with icing sugar.<\/font><\/div>\n
 <\/font><\/div>\n
Buon appetito e Buona Pasqua!<\/font><\/em><\/strong><\/div>\n

<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"

La Pastiera Napoletana is a traditional cake which is made in the Naples area and eaten on Easter day. It’s very rich and takes a lot of effort to make, but ‘ne vale davvero la pena’ (it’s really worth it). If you’re on a diet however, simply reading this recipe could be bad for you…<\/p>\n

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