In breve
The dish in short
- A lard shortcrust filled with wheat cooked in milk, ricotta, sugar, eggs, candied fruit, cinnamon and orange-flower water.
- The wheat is cooked the day before, on low heat for hours, until it is creamy and the grains are soft.
- A lattice of 2 cm pastry strips that leaves lozenges on top; baked slowly at 150 °C until a toothpick comes out dry.
- Baked, cooled and served in its low tin: it is too fragile to turn out.
- Rested at least a night before it is eaten, and dusted with icing sugar.
Il video, Napoli, Campania
Pastiera napoletana
The video: Neapolitan Easter tart of wheat, ricotta and orange-flower water
Naples' Easter tart: a lard shortcrust filled with wheat cooked slowly in milk, ricotta, eggs, candied fruit and orange-flower water under a lattice of pastry strips, one of Campania's listed traditional foods. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 10
- Hands-on
- 1 h 18 min
- Cooking
- 3 h 50 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 27 steps, as in the recipe.
Altri video
