As a good Neapolitan I could not prepare a pastiera certainly would be a sacrilege: D!! In time we produce industrial quantities of pasta, each house you visit is all perfume of orange blossom and candied fruit ... Pastiera but it must be prepared at least a couple of days prior to taste better and to settle all the ingredients.
I also wanted to prepare the dove this year but time is running out but when I sent the Molino Rossetto prepared for these mini doves I also started work immediately because it had no more excuses are made in no time. I put all the ingredients in the camera is only water I added the eggs and butter at the end a bit of frosting and sugar and you're done! I take this opportunity to post this also to wish you all my dear friends a Serene Easter with your loved ones.
We gather here Tuesday for new delicious recipes! For Pastiera Neapolitan pastry 300 g flour 00 120 Molino Rossetto lard (or butter) 120 sugar 1 egg Pinch of salt sprinkle of lemon zest For the filling: 250 gr. 300 ml of pre-cooked corn. of milk a tablespoon of butter (or lard), a tablespoon of sugar 1 teaspoon of vanilla extract 500 gr.
ricotta 150 gr. sugar 3 large eggs 1 vial of orange blossom and natural wildflower 1 lemon Pinch of cinnamon 150 gr. cedar pumpkin and other mixed candied fruit (cut into small pieces if you like I do not put them) 150 gr. powdered sugar Preparation: Prepare the pastry (preferably the day before) and let it rest until ready to use.
Cook on low heat, wheat, milk, butter and a tablespoon of sugar. Cook until the mixture has taken on a creamy appearance. Allow to cool completely. Then put the ricotta in a bowl large enough and work it with a wooden spoon to make it very creamy. Add sugar and still work. Then add the eggs, the grated rind of lemon, water, wildflower and chopped candied fruit and cinnamon.
Then combine the creamed corn and mix further. Roll out the pastry and then bringing it to three millimeters thick and line a shallow roasting pan, greased and floured. Fill with the filling and with the remaining dough to form strips and place a grid over the filling. Put in the oven, in a rather low, at about 170 degrees for about an hour.
Once cooked, let it cool in hot oven and open and sprinkle with powdered sugar. 
I also wanted to prepare the dove this year but time is running out but when I sent the Molino Rossetto prepared for these mini doves I also started work immediately because it had no more excuses are made in no time. I put all the ingredients in the camera is only water I added the eggs and butter at the end a bit of frosting and sugar and you're done! I take this opportunity to post this also to wish you all my dear friends a Serene Easter with your loved ones.
We gather here Tuesday for new delicious recipes! For Pastiera Neapolitan pastry 300 g flour 00 120 Molino Rossetto lard (or butter) 120 sugar 1 egg Pinch of salt sprinkle of lemon zest For the filling: 250 gr. 300 ml of pre-cooked corn. of milk a tablespoon of butter (or lard), a tablespoon of sugar 1 teaspoon of vanilla extract 500 gr.
ricotta 150 gr. sugar 3 large eggs 1 vial of orange blossom and natural wildflower 1 lemon Pinch of cinnamon 150 gr. cedar pumpkin and other mixed candied fruit (cut into small pieces if you like I do not put them) 150 gr. powdered sugar Preparation: Prepare the pastry (preferably the day before) and let it rest until ready to use.
Cook on low heat, wheat, milk, butter and a tablespoon of sugar. Cook until the mixture has taken on a creamy appearance. Allow to cool completely. Then put the ricotta in a bowl large enough and work it with a wooden spoon to make it very creamy. Add sugar and still work. Then add the eggs, the grated rind of lemon, water, wildflower and chopped candied fruit and cinnamon.
Then combine the creamed corn and mix further. Roll out the pastry and then bringing it to three millimeters thick and line a shallow roasting pan, greased and floured. Fill with the filling and with the remaining dough to form strips and place a grid over the filling. Put in the oven, in a rather low, at about 170 degrees for about an hour.
Once cooked, let it cool in hot oven and open and sprinkle with powdered sugar.
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