A traditional recipe but in Naples each interprets in his own way is pastiera with cream, that of rice, one with more eggs and less butter or vice versa ... for sure there is one these days in every home in Naples. This is version of my mom.
INGREDIENTS:
500g of pastry FRESH OR FROZEN
to make them at:
-3 eggs-500g flour 200g sugar-
-150g butter
INGREDIENTS FOR PASTIERA :
- 750 grams of ricotta (preferably sheep)
-500 grams of sugar
-grain (cooked a pot)
-peel of a lemon
- 1 orange
-100 g of various candies (orange, cedar and cucuzzata)
-100 g of milk
-50-60g of butter
-6 eggs
-one packet of vanilla
-a vial of orange flower water
a vial of aroma- Orange
-cinnamon a pinch (not essential)
Put the corn in a saucepan with the milk, butter and grated lemon zest and cook until it becomes creamy.
Separately, in a large bowl place the ricotta with the sugar (if you make the icing is easier to mix with ricotta cheese) and mix to render homogeneous. Then add the yolks to the cheese and set aside the egg whites, vanilla, orange flower water vials and orange juice and half orange juice.
Stir the mixture well, until it is thin like a cream. Whip the egg whites until stiff and then incorporate the mixture. Turn over and pour the candied fruit cut into small pieces, cinnamon if you like, and the mixture with the corn in the meantime will be cold. Mix everything and turns preparing the pulp with butter.
Then roll out the pastry for good, so it is thin, the wheel cover and pour the mixture.
With the remaining pastry make regular strips to place on top as decoration.
Preheat the oven for a few minutes at 180 ° then put the pastiera to cook for an hour and a half. Allow to cool and sprinkle with powdered sugar.
Pastiera is ready but to be eaten the next day will be even better. Bon appetit!
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