{"id":23006,"date":"2015-03-24T07:50:11","date_gmt":"2015-03-24T06:50:11","guid":{"rendered":"https:\/\/gucki.it\/en\/2015\/03\/24\/la-pastiera-napoletana\/"},"modified":"2015-03-24T07:50:11","modified_gmt":"2015-03-24T06:50:11","slug":"la-pastiera-napoletana","status":"publish","type":"post","link":"https:\/\/gucki.it\/en\/cooking-en\/la-pastiera-napoletana\/","title":{"rendered":"LA PASTIERA NAPOLETANA"},"content":{"rendered":"

La Pasqua si avvicina, siete pronti? La Pastiera<\/strong> \u00e8 un dolce tipico napoletano<\/strong> del periodo pasquale. Un dolce a base di grano e ricotta<\/strong>, dal profumo di fiori d’arancio<\/strong>. Inutile dire che \u00e8 buonissimo! Attenzione, disclaimer: non \u00e8 la ricetta originale<\/strong> e non ho velleit\u00e0 partenopee. Questa \u00e8 la mia versione della Pastiera, un p\u00f2 milanese e un p\u00f2 meno napoletana! Dopo questo avviso per le mie amiche napoletane, possiamo iniziare!<\/p>\n

Easter is coming, are you ready? The Pastiera is a traditional\u00a0Easter recipe of Naples<\/strong>. It’s a cake made with ricotta cheese and wheat<\/strong> with scent of orange flowers<\/strong>. It’s very good indeed! Attention please, discalimer: this is not the original recipe<\/strong>! I am not from Naples and this is my “Milanese” version of it! After this disclaimer my Neapolitan friends can take it easy and we can start!<\/em><\/p>\n

\"pastiera-ricetta12\"<\/p>\n

Ecco gli ingredienti<\/strong> che vi servono:
\nPasta frolla<\/a> (circa 500 gr), potete trovare la mia ricetta qui<\/a>
\nPer il ripieno<\/strong>:
\n350 gr di ricotta (l’ideale sarebbe met\u00e0 di mucca e met\u00e0 di pecora)
\n30 gr burro
\n50 gr arancia candita
\n50 gr cedro candito
\nbacca di vaniglia
\nbuccia di limone
\n350 gr zucchero
\ncannella (se vi piace, io non l’ho messa perch\u00e8 per mio marito \u00e8 come la criptonite!)
\n25 ml acqua di fiori d’arancio
\n2 uova intere + 2 tuorli
\n200 ml latte
\n250 gr grano (io ho scelto la via breve del grano precotto<\/strong>, napoletani non stracciatevi le vesti, ve l’avevo detto che era una versione pi\u00f9 milanese! La via tradizionale prevede la cottura del grano per giorni!)<\/p>\n

These are the ingredients <\/strong>you need:<\/em>
\nHere<\/a> you can find the recipe for the\u00a0pastry<\/a>\u00a0(about 500 gr)<\/em>
\nFor the filling<\/strong>:<\/em>
\n350 gr ricotta cheese (it would be better if you can have half with cow’s milk and half with sheep’s milk)<\/em>
\n30 gr butter<\/em>
\n50 gr candied oranges<\/em>
\n50 gr candied cedro<\/em>
\nvanilla<\/em>
\nlemon zest<\/em>
\n350 gr sugar<\/em>
\ncinnamon (I don’t use it because it’s like kryptonite for my husband!)<\/em>
\n1 tbsp orange flower water<\/em>
\n2 eggs + 2 yolks<\/em>
\n200 ml milk<\/em>
\n250 gr cooked wheat<\/strong> (this is the easy way, in the original one you should cook wheat for days!)\u00a0<\/em><\/p>\n

\"pastiera-ricetta-ingredienti\"<\/p>\n

Non fatevi spaventare dalla quantit\u00e0 di ingredienti, non \u00e8 complicata! Dopo aver preparato la pasta frolla<\/strong> pensiamo al ripieno<\/strong>. Unire il grano, il latte, il burro e la scorza di limone<\/strong> in una pentola. Portare a bollore ottenendo una crema. Io ho frullato grossolanamente il grano per ottenere una crema pi\u00f9 liscia. (Scusa Napoli!). Lasciarla raffreddare.<\/p>\n

Don’t be\u00a0worried about the amount of ingredients, it’s simple! When the pastry<\/strong> is ready let’s start to make the filling<\/strong>. Boil in a\u00a0pot milk, butter, cooked wheat and the lemon zest<\/strong>. You’ll have a cream. I’ve blend it having a smoother cream (My apologizes to Naples!). Let it cool.<\/em><\/p>\n

\"pastiera-ricetta-gucki\"<\/p>\n

\"pastiera-ricetta-grano\"<\/p>\n

Frullare in un mixer la ricotta, lo zucchero, i semi della bacca di vaniglia, l’acqua dei fiori d’arancio, la cannella e le uova<\/strong>. Otterrete una crema liquida e liscia. Unire le due creme e aggiungere\u00a0i canditi<\/strong>.<\/p>\n

Blend ricotta cheese with vanilla, sugar, orange flower water, cinnamon and eggs<\/strong>. You will have a liquid cream. Add to this the wheat cream and candied fruits<\/strong>.<\/em><\/p>\n

\"pastiera-ricetta1<\/p>\n

\"pastiera-ricetta3\"<\/p>\n

\"pastiera-ricetta4\"<\/p>\n

E’ ora di stendere la pasta frolla. Questa per me \u00e8 la parte pi\u00f9 complicata! Una volta foderata la teglia riempire con la crema e decorare la superficie con strisce di pasta frolla (sempre pi\u00f9 difficile!).<\/p>\n

Now it’s time to roll the dough. This is the bad part for me! Fill it with the cream and\u00a0make strips of pastry as\u00a0garnish.<\/em><\/p>\n

\"pastiera-ricetta5\"<\/p>\n

\"pastiera-ricetta6\"<\/p>\n

\"pastiera-ricetta8\"<\/p>\n

\"pastiera-ricetta9\"<\/p>\n

Spennellare la pasta con dell’uovo sbattuto e mettere in forno ventilato a 180\u00b0 per 50 minuti<\/strong> (oppure in forno statico a 200\u00b0 per 60 minuti). Il profumo dei fiori d’arancio faranno sbocciare la primavera!<\/p>\n

Brush the pastry with some beaten egg. Bake it at 180\u00b0 in preheated oven for 50 minutes<\/strong> (if static oven bake it at 200\u00b0 for 60 minutes). The scent of orange flowers will be amazing!<\/em><\/p>\n

\"pastiera-ricetta12\"<\/p>\n

\"pastiera-ricetta11\"<\/p>\n

Enjoy!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

La Pasqua si avvicina, siete pronti? La Pastiera \u00e8 un dolce tipico napoletano del periodo pasquale. Un dolce a base di grano e ricotta, dal profumo di fiori d’arancio. Inutile dire che \u00e8 buonissimo! Attenzione, disclaimer: non \u00e8 la ricetta originale e non ho velleit\u00e0 partenopee. Questa \u00e8 la mia versione della Pastiera, un p\u00f2 milanese e un p\u00f2 meno napoletana! Dopo questo avviso per le mie amiche napoletane, possiamo iniziare! Easter is coming, are you ready? The Pastiera is […]<\/p>\n","protected":false},"author":2,"featured_media":17536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[684,685,844,686],"tags":[817,818,797,799,720,721],"class_list":["post-23006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-en","category-dolci-dessert-en","category-per-le-feste-holiday-inspirations-en","category-ricette-per-le-feste-holidays-recipes-en","tag-cooking-en","tag-cucina-en","tag-easter-en","tag-pasqua-en","tag-recipe-en","tag-ricetta-en"],"yoast_head":"\nLA PASTIERA NAPOLETANA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gucki.it\/en\/cooking-en\/la-pastiera-napoletana\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"LA PASTIERA NAPOLETANA\" \/>\n<meta name=\"twitter:description\" content=\"La Pasqua si avvicina, siete pronti? La Pastiera \u00e8 un dolce tipico napoletano del periodo pasquale. Un dolce a base di grano e ricotta, dal profumo di fiori d’arancio. Inutile dire che \u00e8 buonissimo! Attenzione, disclaimer: non \u00e8 la ricetta originale e non ho velleit\u00e0 partenopee. Questa \u00e8 la mia versione della Pastiera, un p\u00f2 milanese e un p\u00f2 meno napoletana! Dopo questo avviso per le mie amiche napoletane, possiamo iniziare! Easter is coming, are you ready? 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