Thousand fruit tart
19 recipes
Neapolitan pastiera
ingredients
servings
10
Vanilla bean
8 grams
Ground cinnamon
to taste
Candied citron
100 grams
Eggs
3 unit
White sugar
485 grams
Sheep milk ricotta cheese
200 grams
Ricotta cheese
200 grams
Lemon peel
1 teaspoon
Lard
210 grams
Wheat
350 grams
Full fat milk
250 grams
Egg, yolk
3 unit
Type 00 wheat flour
315 grams
Desserts from Italy - Campania
Neapolitan pastiera
Neapolitan pastiera
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A sweet of Neapolitan tradition
preparation
step 1
To prepare the Neapolitan pastry started by the short pastry. In a bowl pour the flour and 135gr of sugar, then join 180gr of lard and start kneading by hand.
step 2
As soon as you've got a sandy compound, join the yolks together.
step 3
Work with your hands and as soon as you've got a uniform mixture, transfer it to a work surface.
step 4
Continue to work the dough, just time to compact the ingredients until you've got a smooth and uniform bun. Wrap in the food film and let it rest for an hour in the fridge
step 5
In the meantime pour the milk into a saucepan, add the pre-cooked grain, the lard and the grated lemon juice.
step 6
Turn on the fire and mix frequently, let it cook for about 20 minutes in medium heat until you get a creamy mixture and allow to cool. Only when it gets cold starts to prepare the cream.
step 7
In a sifted bowl both the ricotta vaccine and that of the sheep. Combine 350gr of sugar and mix with a whip or spatula.
step 8
Add the eggs and wheat now cold. Add also the seeds of vanilla berry
step 9
Then cut the candied cedar into cubes and place in the mixture, along with a pinch of cinnamon and orange flower water.
step 10
Then mix everything to mix all the ingredients and go to the pasta maker.
step 11
Pour a lump on a 20 cm pasta cast aluminum mold and flour it. Then resume the dough and start to spread it with the rolling pin until it has a thickness of about half a cm.
step 12
Then transfer it to the mold and with your hands, make sure it adheres well to the entire surface.
step 13
Then remove excess pasta with a knife and knead it again, it will serve to make the losanges
step 14
Then pour the cream into the bottom shell and level it.
step 15
Then lay the rest of the pasta, always until it reaches a half-inch thickness and make the lozenges, about 1/2 inch wide with a pasta cutter wheel.
step 16
Then position them on the pasta first in one direction and then in the other, taking care to match the ends with the edges of the mold.
step 17
Cook in a preheated oven at 180 ° for about 80 minutes, taking care to move the pasta on the bottom shelf over the last 20 minutes of cooking.
step 18
If the losanges are too dark, cover the pastiera with an aluminum foil. Then pour the Neapolitan pastiera and allow it to cool completely.
