Food & Wine

Archive for April, 2019

Pastiera (Neapolitan Easter Dessert)

Neapolitan pastiera is an Easter dessert made with cooked wheat, eggs, ricotta cheese, and flavoured with  flower water (Mille fiori aroma). It is usually eaten at Easter and according to tradition, every family in Naples prepares one during the Holy Week. The recipe for this “cake” probably derives from the breads made from milk and honey that were commonly eaten during the baptism ceremonies the night of Easter when Constatine was Emperor. The modern version of this dessert was invented at the convent of San Gregorio Armeno (located in Naples historic center). A nun decided to make a cake using the ingredients that symbolized life and resurrection.

1-PANE16

Ingredients for Pasta Frolla:

  • 5 oz butter
  • 4 oz confectioners sugar
  • 3 egg yolks
  • ½ lb all-purpose flour
  • vanilla
  • lemon zest
  • 1/8 teaspoon salt

 

 

1. Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
2. Whisk together  egg yolks, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
3. Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

 

 

 

Ingredients for filling:

  • 1 lb ricotta cheese
  • ½ lb granulated sugar
  • ½ lb cooked wheat
  • 3 eggs
  • 1 oz mille fiori water
  • 3 oz mixed candied fruit
  • 1 oz confectioners sugar

Follow the steps below (slideshow)

This slideshow requires JavaScript.

Before removing from the tray, wait until it has cooled enough. Serve at room temperature .

Store pastiera  in its pan covered with plastic wrap in a cool place (room temperature) (Never store pastiera in the fridge. Only in cool place)

 

 

 

 

20 April 2019 | Categories: Desserts, Senza categoria | Tags: , | Leave a comment