#pastiera

[persa-tra-i-miei-pensieri]

#pensieri per la testa #persa tra i miei pensieri #fotografia #foto #scatto fotografico #uovo di pasqua #uova di pasqua #uovo #cioccolato #cioccolata #Kinder #famiglia #buona pasqua #pasqua #easter #easter eggs #easter egg #miraculous #chat noir #ladybug #uovo miraculous #chocolate #mr bug #miracle box #pastiera

[aitan]

Ho appena sfornato e non potevo non condividere con voi. Pare che porti male non mettere in rete la fotina con le pastiere ancora fumanti.

Quella più strana, in alto a sinistra, è un esperimento con impasto senza uova, ma mi sono regolato male e non mi è rimasta abbastanza materia per le strisce.

Che poi io non mi sono mai conformato con questa storia delle 7 strisce obbligatorie. Mi sembra una inutile tradizione inventata l'altroieri; una leggenda napoletana.

Peraltro, parlai di questa bufala strisciante un paio di Pasque fa anche nel mio blog.

(E vedo dalle foto dell'epoca che due anni fa mi vennero un po' meglio le pastiere, almeno nell'aspetto esterno).

#pastiera #pastiere #pasqua #napoli #bufala #tradizione #bufale #aitan

[ross-nekochan]

Sono bellissima (come uno sputo),

Sono intelligente (come una capra)

e so pure cucinare.

IO MI VOGLIO SPOSARE.

#petizione per Meloni e Salvini per istituire il matrimonio con se stessi #va bene se siete contrari ai matrimoni civili (scherzo) #MA IL MATRIMONIO CON SE STESSI VA FATTO #sono troppo per chiunque #Pasqua 2023 #casatiello #tortano #pastiera #Napoli #se

[kitchenhermit]

Pastiera Napoletana

Pastiera Napoletana, also known as grain pie, is a delicious and luxurious sweet enjoyed in Naples, Italy, throughout Easter. It is filled with a rich wheat and ricotta custard, brightened with candied fruit, orange blossom water, and lemon zest - baked in sweet shortcrust pastry. 

Recipe notes:

Shortcrust pastry: I have an easy recipe included. You can use store-bought dough, just make sure it’s sweet pastry. I’d also recommend buying an extra sheet of pastry, to cut the strips to put on top of the pastiera!

Making ahead: You can make the pastry and the ricotta mixture up to two days before baking. Pastiera is even better on the second day because the sweetness softens and the flavours become much more complex and nuanced. I love it the most on the second day - so this is perfect to make ahead.  

Ricotta: I use 200 grams of sheep’s milk ricotta (which is sweet and creamy) and 200 grams of cow’s milk ricotta (which is denser and slightly more savoury). This combination makes a delicious pastiera, but it’s also fine two use 400 grams of cow’s milk ricotta if you prefer!

Cooked wheat: This is an absolute must for pastiera! In Italy, it’s known as grano cotto, and you can buy it in jars at the supermarket around Easter time. If you can’t find it online, check out an Italian speciality grocer, or even a health-food store.  

Ingredients:

Sweet shortcrust pastry: 

315 grams all-purpose / 00 flour

135 grams granulated white sugar

180 grams cold lard/shortening 

3 egg yolks (whisked)

Wheat ricotta custard: 

250 grams whole milk

350 grams cooked whole wheat berries (grano cotto)

Zest from 1 lemon

30 grams lard/shortening

400 grams ricotta 

3 eggs 

350 grams white granulated sugar

100 grams finely diced candied orange/citron (optional*)

15 grams orange blossom water 

A pinch of ground cinnamon 

Seeds from one vanilla bean / 1 tsp vanilla extract 

Method:

Sweet shortcrust pastry: 

Sift flour into a large bowl. Then add the sugar and the cold lard in small pieces. Using a pastry cutter/fork, or your fingers, cut the lard into the flour until there are only pea-sized amounts remaining and the mixture looks sandy. Add in the egg yolks and mix the dough with your hands until it comes together. You may need to add 1 tsp of water, but the dough will be quite crackly and delicate. There may be little spots of egg yolk throughout, but this isn't important. Just don't over-mix! 

When it comes together, put the dough out on plastic wrap and shape it into a flat disk. Cover well with the plastic, and refrigerate for at least one hour and up to two days. 

Wheat ricotta custard:

While the pastry is in the fridge, add the milk, lemon zest, lard, and cooked wheat into a small pot. Cook over low-medium heat, stirring regularly and breaking up the large pieces of wheat. The cream is done when the lard is melted and isn’t separated from the milk, the wheat has softened and isn’t clumped together, and the mixture has just started to simmer. Take it off the heat, and let it cool while you prepare the ricotta. 

Push the ricotta through a fine-mesh strainer (use a rubber spatula to force it through). If you have a food mill, use that! The reason we do this extra step is to make sure the ricotta is nice and fluffy. If you don’t have these tools, just whisk it together well. 

Add in the eggs, sugar, and the cooled wheat and milk mixture. Then whisk in the candied fruit, orange blossom water, vanilla beans, and a pinch of cinnamon.

Putting it together: 

Grease a 22cm/9cm pie tin with lard/shortening. Dust generously with flour and set aside. 

Take the shortcrust pastry out of the fridge. If it's been in the fridge for more than an hour, let it rest for a few minutes on the counter. Lightly dust some flour on a silicone pastry mat or your counter top, and gently roll out the dough. This is a very delicate dough, so cracks are normal. Just gently press the broken dough back together and try not to use too much flour. Roll out into a circle until it's about 1/2 inch/ 1.5cm thick and 12 inches/30cm in diameter. Gently place it in the greased tin. Don't worry if it breaks in the process, just press it into the baking tin and it'll work fine! This is a very forgiving dough. Cut off the extra dough overhanging the baking tin. Gather it all together, dust with flour and roll it out into a rectangle, around 22cm/9 inches in length. With a pastry wheel cutter, cut as many 2-inch strips as you can. Gently place them across the pastiera in a weave pattern. I usually get around 6. 

Pour the mixture into the pie crust, and place the strips on top. Put the pie into an oven, preheated at 180C/356F. Bake for 60 minutes. Then, place the oven tray on the bottom and bake for 10 minutes more. The pastiera is done when it’s dark (but not burnt on top), the pie has puffed up, and there is a fragrant smell of orange blossom water throughout your kitchen. 

Once the pie is finished, open the oven door slightly and let the pastiera rest there until completely cool. I use a piece of aluminium foil, to keep the oven door slightly ajar. If you take it out too quickly the middle will sink, causing the pastiera to have a crackly hole in the middle. If this happens, don’t worry, the pastiera will still be delicious!

When the pastiera has cooled down, cover with plastic wrap and store it at room temperature. It will be good to eat for up to 5 days.

Serve with a light dusting of icing sugar, and enjoy your Neapolitan easter treat! 

Notes:

1- The pastiera is very delicate, so it may not be possible to take the entire pie out of the tin to serve. In Naples, bakeries actually sell the pastiera inside its baking tin, because it's so fragile! 

*Candied fruit: This is an optional mix-in, but highly recommended! Candied citrus fruit cuts through the sweetness, and adds to the floral notes of the pie. If possible, try to find candied citron (a large type of green lemon that’s grown in the south of Italy). If you can’t, orange or lemon peel will work just as well!

#pastiera #kitchenhermit #easter #pasqua #easterbaking #easterrecipe #italian recipes #foodporn #naplesitaly #napoli #baking #recipe #ricetta #easterpie #grainpie

[conilcuoreinunoscrigno]

Dovrebbero fare un monumento a chi ha fatto la pastiera.

@cindherella

#domande #ask #monumento #cibo #dolci #pastiera #anonymous

[coffeenewstom]

Italienische Ostern mit Pastiera Napoletana

Pastiera Napoletana darf zum Osterfest in Italien zum Osterfest nicht fehlen! Inzwischen gibt es sie – analog zu den Nürnberger Lebkuchen – zwar das ganze Jahr über, ihre Hauptsaison haben sie aber jetzt. Pastiera Napoletana ist eine Art neapolitanische Torte aus gekochtem Weizen, Eiern und Ricotta-Käse. Zum Schluss wird mit Orangenblütenwasser aromatisiert. Zusammen mit meinem cremigen…

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#italienische Torte #Italienischer Kaffee-Moment #Italienischer Kaffeemoment #italienischer Kuchen #italienisches feingebäck #italienisches Gebäck #Italienisches Lebensgefühl #Neapel #Osterkuchen #Ostertorte #Pastiera #Pastiera Napolentana

[flavorsandknowledge]

#pastiera

[kinkypoptarte]

Pastiera Italian Easter Tart Recipe Pastiera is a traditional Italian Easter tart from Naples with cooked wheat berries, sheep's milk ricotta, lemon, and orange flower water. 1 container sheep's milk ricotta cheese, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 tablespoon confectioners' sugar, 2 tablespoons unsalted butter, 1 egg lightly beaten, 3/4 cup milk, 4 ounces candied orange peel diced, 1.125 cups cooked wheat berries, 1.75 cups white sugar, 1 package pastry for a 9-inch double crust pie, 2 eggs, 2 lemons zested divided, 2 egg yolks, 2 tablespoons orange flower water divided

#filling #pastiera #easter tart #sheep #wheat berries

[morgancgaliano]

#cucina #cucinaitaliana #pastiera #ricette #napoli #dolci #cakes #italian cuisine #scribbles #favourites

[revolverfilm]

Pastiera Italian Easter Tart Recipe Pastiera is a traditional Italian Easter tart from Naples with cooked wheat berries, sheep's milk ricotta, lemon, and orange flower water.

#easter tart #peel #wheat berries #pastiera #sheep

[lovetheice]

Pastiera Per Pasqua

#Pastiera #Per #Pasqua

[thehippygipsy]

© Alessia Policano  

#pastry #pastiera

[aitan]

Pasqua in cucina (succede a Napoli)

Giovedì santo, le pastiere; ieri, i casatielli e la pizza chiena. Sto passando questi giorni di festa e passione a cucinare, a fotografare piatti e a scriverne.

Se volete, seguite questo link. Ho provato a fare un breve resoconto tra impasti, tradizione e leggende della cucina napoletana.

Buona PASQUA 🗿e Buona PACE a tutti. Soprattutto a chi tene 'a guerra 'ncapa! 🕊️

#pasqua #pace #pax #paz #casatiello #pastiera #pizza #cucina #napoli #leggende #bufale #tradizione #Youtube

[solobrividiecoraggio]

pastiera con pasta frolla ai semi di lino e ripieno un po' problematico

Ho l'impressione di non aver steso abbastanza il fondo, tipico da parte mia. Viste le strisce mezze scomparse, penso che un altro errore sia stato non aver fatto asciugare abbastanza il grano cotto nel latte. Abbiamo spento il fuoco seguendo l'occhio di mia mamma, soltanto che noi ieri non abbiamo aspettato tanto che si raffreddasse come facciamo di solito, ma giusto il necessario a non far coagulare le uova. Il tempo mancante lo avrebbe fatto asciugare di più. Forse non sarebbe stato sufficiente ugualmente, potrebbe esserci un problema di bilanciamento degli ingredienti. Abbiamo sostituito la ricotta con il mascarpone per rendere vegetariano il dolce: non credo sia quello il problema visto che la ricotta è molto acquosa e il mascarpone invece ha più grassi saturi. Le uova non pesate? potrebbe essere, mamma non le pesa. Io farei comunque attenzione al grano.

In realtà a nessuno qui in famiglia frega niente se la pastiera non è professionale. Io però sono arrivato ad essere apprendista aiuto pasticciere e ho seguito anche un corso a Firenze sulla pastiera. Vabbè, vabbè. 👍

#pastiera #più o meno

[lupocorvo]

Pastiera Di Riso

La pastiera di riso è un’alternativa alla classica pastiera napoletana, preparata con il riso al posto del grano cotto. Pastiera Di Riso  La Pastiera di riso è un dolce pasquale squisito tipico del Sannio, variante con riso al posto del grano e pasta frolla. 260 g di farina90 g di burro100 g di zucchero1 intero di uova250 ml di latte65 g di zucchero3 tuorli di uova17 g di farina15 g di…

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#pastiera #riso

[morethansalad]

Vegan Easter Rice Pie (Pastiera di Riso)

#vegan #desserts #italian cuisine #mediterranean cuisine #easter #tarts #veganized #pastiera di riso #rice #tofu #vanilla #vegan butter #plant milk #cornstarch #lemon #coconut sugar