PASTIERA PERFETTA fatta in casa #PASQUA2019 ITALIAN WHEAT TART(EASTER PIE)ENG recipe In the Box
(ENGLISH) NEAPOLITAN EASTER WHEAT TART RECIPE
????FOR THE PASTRY crust
600 gr plain flour
240 gr caster sugar
320 gr butter
120 gr heavy cream
2 eggs
vanilla
orange zest
1 tea spoon baking powder
((put in the refrigerator for 1 hour))
????FOR THE WHITE PASTRY CREAM
400 ml milk
100 gr caster sugar
40 gr cornstarch
vanilla
????FOR THE PASTIERA CREAM
1 KG RICOTTA CHEESE ( SHEEP OR COW , OR HALF AND HALF)
200 gr caster sugar
500 gr white pastry cream (cold)
140 gr candied peel (orange)
vanilla
6 egg yolks
orange flower water
orange zest
580 gr (cooked) whole wheat
Bake at 165C for about 45 minutes
Let it rest for one day , then sprinkle with icing sugar.
Eat it after at least 2 days . Pastiera needs its time to give the best in flavour and savour . I hope you enjoyed my recipe!
________RICETTA PASTIERA _______
????PER LA FROLLA DELLA PASTIERA:
600 gr farina
240 gr zucchero
120 gr panna
320 gr burro
2 uova
vaniglia
1 cucchiaino lievito per dolci
scorza di arancia
????PER LA CREMA BIANCA:
400 gr latte
40 gr amido
100 gr zucchero
vaniglia
????PER LA CREMA DELLA PASTIERA
1 kg ricotta di pecora (oppure di mucca, oppure meta e meta)
200 gr zucchero (io ne ho messi 150 gr)
scorza arancio
vaniglia
mezza fiala fior d'arancio
140 gr canditi (arancio)
la crema bianca che abbiamo preparato (circa 500 gr totale)
6 tuorli
1 barattolo di grano cotto
Cuocere a 165C per 45 minuti circa
????PASTIERA DI SAL DE RISO
????PASTIERA AL CIOCCOLATO
????MINI PASTIERE MIGNON
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Pastiera ! (grain suite pie)
I made this video because my wife is half Napoletana and wanted to surprise her , this was my first time making this Pie , and Madonna Mia is so delicious
for the dough :
4 eggs
200gr of sugar
200ml of sunflower oil
1 bag of pane degli angeli (baking powder) 8gr
700 gr of flour (00) or all purpose flour
filling:
500 gr of grano cotto(cooked grain)
500gr of fresh ricotta
500 gr of granulate sugar
400ml of whole milk
6 egg white
6 yolk
2 teaspoon of cinnamon
1 lemon peel
1 tablespoon of essence of flower orange
oven 325 cook for one hour
have fun cooking and enjoy eating!!
ciao a tutti e BUONA PASQUA
HAPPY EASTER EVERYONE!!
COOKED WHEAT FOR NEAPOLETAN PASTIERA CAKE recipe
Today we prepare a fundamental ingredient to prepare a Neapolitan Pastiera. COOKED WHEAT.
It is commonly found on the market, but naturally homemade it has another taste and another consistency.
Do not miss the next recipe: the Neapolitan Pastiera Cake.
Pastiera Napoletana Morbidissima [Ricetta Antica] SUB ENG - Dolce di Pasqua
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Ingredienti Pastiera Napoletana:
280 g di grano cotto
100 ml di latte
500 g di ricotta
125 g di zucchero
2 tuorli
1/2 filetta di essenza di arancia
6 albumi montati a neve
35 g di cedro candito
35 g di arancia candita
PER LA PASTA FROLLA:
300 g di farina
1 pizzico di sale
90 g di zucchero
1 uovo e 2 tuorli
150 g di burro
aroma a piacere
PER LA CREMA PASTICCERA:
4 tuorli d'uovo
80 g di zucchero
40 g di farina
una bustina di vanillina
500 ml di latte
Music: Daily Beetle di Kevin MacLeod è un brano autorizzato da Creative Commons Attribution (
Fonte:
Artista:
Pastiera di Riso - Italian Rice Pie- Very Popular Neapolitan Italian dessert recipe for Easter.
Here is my recipe and direction to make Pastiera di Riso at home. A wonderful dessert for Easter.
To print the recipe, click the link here:
Cooking rice:
1 1/2 cups rice Arborio/medium grain rice (300 grams)
2 cups milk (480 ml)
1 cup water (240 ml)
2 tablespoons butter (30 grams)
1/2 tsp salt
Peel of a lemon
1 cinnamon stick
3/4 cup sugar (150 grams)
Pie Crust/Pasta Frolla:
2 1/2 cups flour (325 grams)
1/2 cup sugar (100 grams)
2 large eggs
1 stick butter (4 ounces)(112 grams)
1/4 tsp salt
Zest of an orange
Assembly of Pie:
1 lb whole milk ricotta
3/4 cup sugar (150 grams)
4 large eggs
Zest of an orange
1 shot glass/1 ounce Strega liqueur or any fruity liqueur
2 tablespoons chopped citron (optional)
2 tsp millefiori essence water or 1 vial of millefiori oil
Directions:-
Cooking the rice:
Rinse the rice a few times until water runs clear.
In a medium pan add milk, water, cinnamon stick, butter, lemon peel and bring to a boil.
Add the rice and lower heat.
Cover and stir occasionally so it doesn’t stick.
Let it cook until the liquid is all absorbed.
Add the sugar and mix.
Remove cinnamon stick and peel. Set aside until completely cool.
Pie Dough/Pasta Frolla:
In a large bowl add flour, sugar and salt.
Whisk to incorporate air and mix the ingredients well.
Add the melted butter, eggs and orange zest.
Using your hand mix to create a dough ball.
Move to a work surface and work gently for a minute.
Wrap in plastic wrap and refrigerate for 45 minutes to an hour.
Assembly of Pie:
In a large bowl cream ricotta and sugar using a handheld mixer.
Add eggs and continue mixing.
Add zest of orange, citron, Strega liqueur and millefiori, mix well.
Add the cooked rice and mix well.
Roll the pie dough to about 1/8 of an inch thick.
Cover a 10 inch springform pan. Trim the borders.
Fill with rice mixture.
Roll out the dough trimming to make strips for the top of the pie.
Bake at 350 degrees Fahrenheit (180 Celsius) for 1 1/2 hours until golden on top.
Let it cool, dust with confectioners sugar and enjoy!
The rice pie can also be made without the crust and that would make it totally gluten free.
Gennaro Contaldo's Neapolitan Wheat & Ricotta Easter Tart Recipe | Citalia
Learn how to make Pastiera di Grano (aka Neapolitan Wheat & Ricotta Tart) with Gennaro Contaldo and Citalia Holidays. This ricotta and lemon tart is a sort of Italian take on the French tarte au citron but with an added twist. Definitely give this fun Italian dessert a try.
It is believed that this dessert dates back to pagan times when ancient Neapolitans would offer all the fruits of their land to the Mermaid Partenope in spring - eggs for fertility, wheat from the land, ricotta from the shepherds, the aroma of orange flowers, vanilla to symbolise faraway countries and sugar in honour of the sweet mermaid. It is said the mermaid would take all these ingredients, immerse herself in the sea of the Bay of Naples and give back to the Neapolitans a dessert, which symbolised fertility and rebirth in Greek mythology. The recipe as we know it today was realised by Neapolitan convents and nuns would make it for rich nobles of the area.
It is traditionally made at Easter and I always remember my mum and aunts making it. It is still made at home today, as well as bought in pastry shops throughout the Campania region. In Naples, Easter wouldn’t be Easter without a Pastiera di Grano, however, it is delicious to eat at any time. Wheat sounds a strange ingredient, but it really is delicious, especially with the delicate flavour of orange-flower water. Precooked wheat is obtainable from Italian delis and orange-flower water can nowadays be found in supermarkets.
Ingredients
Makes 1 x 10 inch round shallow cake tin
For the sweet shortcrust pastry :
400g Italian plain flour
3 x eggs
100g caster sugar
150g butter, at room temperature, diced
Grated zest of 1 lemon
For the filling :
1 x 400g tin of precooked wheat
125ml milk
1 x tablespoon lemon zest
½ x teaspoon vanilla essence
250g ricotta
5 x egg yolks
200g icing sugar
2 x egg whites
120g mixed candied peel
1.5 x tablespoons orange-flower water
½ x lemon zest
½ x orange zest
Sieved icing sugar, to sprinkle over the top
Method
Make the pastry. Sift the flour onto a work surface and make a well in the centre. Add the eggs, sugar, butter and half the lemon zest (reserve the rest for the filling) and lightly blend everything together with your fingertips until you have a smooth dough. Wrap in clingfilm, chill for 1 hour, then roll out thinly and use to line a 25 cm loose-bottomed tart tin. Place in the fridge until ready to use. Do not discard the pastry trimmings - shape them into a ball, wrap in clingfilm and place in the fridge.
Preheat the oven to 170 degrees centigrade.
Place the wheat, milk, 1 tablespoon lemon zest and vanilla essence in a small saucepan. Mix well together and bring to the boil. Reduce the heat and gently simmer until the wheat has absorbed all the liquid. Then leave to cool.
Mash the ricotta with a fork and beat in the egg yolk until you get a light and fluffy consistency. Beat in the icing sugar until well incorporated followed by the candied peel, orange-flower water, lemon zest and orange zest. Stir in the cooled wheat mixture.
Whisk the egg whites until stiff. Then fold into the mixture and mix gently together until all the ingredients are well incorporated. Remove the pastry case from the fridge and pour in the mixture.
With the remaining pastry, roll out quite thinly and cut out 1 inch strips roughly the size of the cake tin. Arrange the strips criss-cross over the top roughly 1 inch, trimming any excess pastry and pressing the edges against the lined pastry.
Bake in the oven for 50 minutes. Leave to cool, then sprinkle with sieved icing sugar, slice and serve.
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