Return to the stove coincides with the preparations for Passover, and saw that my journey took me from the Eternal City on the slopes of Vesuvius, as a further proof of " naturalization "that does not try a must with the local cuisine, which provides for the preparation of one and the same cake that is nothing if not the very essence of the Neapolitan Easter?
PASTIERA grips with is a bit 'as you presume to be able to imitate the grandmother in the kitchen, so I ask "sorry" in advance, because being the first time I peered over several cookbooks and then I was having a recipe based on on DVD (Italy's Gambero Rosso - Il Sole 24 ore - Campania), but are still far from the visual results they seek ...
recipe for 12 people
For the pastry 300g flour - 150g butter - 150g sugar - 2 egg yolks, a pinch of
salt For the filling 400g cooked corn - 500g ricotta cheese - 100 ml milk - 200g sugar - 3 eggs - 4 tablespoons orange flower water - the zest of an orange - 100g candied orange peel - a teaspoon of vanilla extract - a pinch of salt - cinnamon
tools to keep on hand: a tin of 28 cm to 4 cm edges, serrated pasta wheel size
It shall prepare, with ingredients weighed, the pastry by hand or using a food processor, and be careful to use only the yolks of eggs to get a dough that is elastic and does not cook too once filled. Leave to stand for an hour at the bottom of the refrigerator and continue with the preparation of the filling.
In a saucepan heat the milk is made by boiling and adding the corn to soften the fire is out. It blends together for a few seconds and allow to cool. In a large bowl, work the sugar with the eggs (I tend to always whisk the eggs to grow the cake in the oven). You add the sieved cottage cheese, and to follow, vanilla, flavors of wildflower and orange, the orange peel and lime peel cut into small pieces, and finally the orange peel and for those who prefer the cinnamon.
Prepare the pastry for the bottom of the cake, making it adhere well to the edges of the dough, pour the mixture and care of the strips are placed (3-4) of pastry cut with serrated wheel (that of the ravioli to understand) on the surface of the cake. It
bake for one hour at 180 degrees and if you have a cake pan with sides that open, certainly is preferable!
I like all the tests, I only did half the recipe, to avoid a binge Pastiera bad and I made some slight variations by virtue of the testimonies of people who cultivate this sweet (thanks to Don Vincenzo send me with his stories fans, the traditions of this land that I love more every day) ...
Variants: In
pastry I added some grated lemon peel to accentuate filled with the aroma of spring.
addition to vials of orange flavor, aroma Millefiori I bought and I have used both species, favoring the first (2 vials of orange, a wildflower). And since the pastiera is the triumph of spring coming, I pulled down my hand and decided to add in addition to the candied orange peel, even that of cedar, shredding everything in order to confuse the palate and do exercise in the identification of individual fruits. Also, if you want a
Pastiera "flowers and fruits" avoid using a pinch of cinnamon as I love his impact in the sweet, covers everything else and prevents you from fully appreciating the end result ...
Let the cake rest for a day at least ... And just in time to serve, remove the cake ... As for all the long lines, you'll see that your patience will be rewarded!
It is said that the nuns were right to try for first in this cake, and even before the Passover, was born just a cake to celebrate the advent of spring, came into a house that has just finished cooking Pastiera, and you get the feeling of being in a garden ...
PASTIERA grips with is a bit 'as you presume to be able to imitate the grandmother in the kitchen, so I ask "sorry" in advance, because being the first time I peered over several cookbooks and then I was having a recipe based on on DVD (Italy's Gambero Rosso - Il Sole 24 ore - Campania), but are still far from the visual results they seek ...
recipe for 12 people
For the pastry 300g flour - 150g butter - 150g sugar - 2 egg yolks, a pinch of
salt For the filling 400g cooked corn - 500g ricotta cheese - 100 ml milk - 200g sugar - 3 eggs - 4 tablespoons orange flower water - the zest of an orange - 100g candied orange peel - a teaspoon of vanilla extract - a pinch of salt - cinnamon
tools to keep on hand: a tin of 28 cm to 4 cm edges, serrated pasta wheel size
It shall prepare, with ingredients weighed, the pastry by hand or using a food processor, and be careful to use only the yolks of eggs to get a dough that is elastic and does not cook too once filled. Leave to stand for an hour at the bottom of the refrigerator and continue with the preparation of the filling.
In a saucepan heat the milk is made by boiling and adding the corn to soften the fire is out. It blends together for a few seconds and allow to cool. In a large bowl, work the sugar with the eggs (I tend to always whisk the eggs to grow the cake in the oven). You add the sieved cottage cheese, and to follow, vanilla, flavors of wildflower and orange, the orange peel and lime peel cut into small pieces, and finally the orange peel and for those who prefer the cinnamon.
Prepare the pastry for the bottom of the cake, making it adhere well to the edges of the dough, pour the mixture and care of the strips are placed (3-4) of pastry cut with serrated wheel (that of the ravioli to understand) on the surface of the cake. It
bake for one hour at 180 degrees and if you have a cake pan with sides that open, certainly is preferable!
I like all the tests, I only did half the recipe, to avoid a binge Pastiera bad and I made some slight variations by virtue of the testimonies of people who cultivate this sweet (thanks to Don Vincenzo send me with his stories fans, the traditions of this land that I love more every day) ...
Variants: In
pastry I added some grated lemon peel to accentuate filled with the aroma of spring.
addition to vials of orange flavor, aroma Millefiori I bought and I have used both species, favoring the first (2 vials of orange, a wildflower). And since the pastiera is the triumph of spring coming, I pulled down my hand and decided to add in addition to the candied orange peel, even that of cedar, shredding everything in order to confuse the palate and do exercise in the identification of individual fruits. Also, if you want a
Pastiera "flowers and fruits" avoid using a pinch of cinnamon as I love his impact in the sweet, covers everything else and prevents you from fully appreciating the end result ...
Let the cake rest for a day at least ... And just in time to serve, remove the cake ... As for all the long lines, you'll see that your patience will be rewarded!
It is said that the nuns were right to try for first in this cake, and even before the Passover, was born just a cake to celebrate the advent of spring, came into a house that has just finished cooking Pastiera, and you get the feeling of being in a garden ...
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