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Homemade Neapolitan Pastiera. The original recipe. In the kitchen with Paolina
Hi friends, how are you? Today I propose one of the most loved Neapolitan sweets in the world and typical of the Easter holidays: the Neapolitan pastiera! I have already told you that my husband is Neapolitan and since I met him I have started experimenting with many recipes of Neapolitan cuisine. Among the typical Easter savory recipes I love casatiello. Among the desserts, however, the Neapolitan pastiera is my favorite! There are many versions of the original recipe, I propose mine, that of In cucina con Paolina. As always let me know in the comments what you think and if you will try it! 💬
If you also want to consult the recipe written with all my advice click on the link of my blog. You can also download the recipe and print it for free! Click here 👉 👉 www.incucinaconpaolina.it/202...
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🥧 Ingredients for a 28 cm diameter pastiera
• For the shortcrust pastry
Flour 350 g
Cold butter 170 g
Sugar 150 g
1 whole egg + 2 yolks
1 tsp orange flower aroma
Instant yeast for cakes 3 g
• For the ricotta cream
Sheep ricotta (well drained) 450 g
Sugar 300 g
3 whole eggs + 1 yolk
Half a teaspoon of cinnamon
1 tablespoon wildflower aroma in diluted bottle (a few drops are enough if you use the concentrated flavors in a vial)
2 tablespoons orange blossom flavor in a diluted bottle (a few drops are enough if you use the concentrated flavors in a vial)
Mixed candied fruit (orange and cedar) 60 g
• For the cream of wheat
Cooked wheat for pastiera 450 g
Milk 180 ml
Butter 20 g
A pinch of salt
Orange peel
Lemon peel
🆕‼ Also visit my blog where you will find all the recipes written in printable version www.incucinaconpaolina.it/
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