Tart berries
30 recipes
salt Pastiera
ingredients
servings
10
Type 00 wheat flour
250 grams
Egg, yolk
3 unit
White sugar
60 grams
Butter
100 grams
Water
2 spoons
Iodized salt
to taste
Black pepper
to taste
Cooked wheat berries
300 grams
Skimmed milk
150 grams
Butter
25 grams
Eggs
5 unit
Ricotta cheese
250 grams
Forest asparagus
100 grams
Grated cheese
140 grams
Napoli Salami
120 grams
Iodized salt
to taste
Black pepper
to taste
single courses from Italy - Lazio
salt Pastiera
salt Pastiera
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A savory twist on a classic Neapolitan pastry
preparation
step 1
For the savory pastry: Pour into a food processor the flour, sugar, 100 grams of butter, 3 egg yolks, 2 tablespoons ice water salt and pepper to taste and worked for about 40 seconds.
step 2
After that compacted by hand, wrap in plastic wrap and place in the refrigerator, leaving the mixture to stand for at least 1 hour. Meanwhile devote to filling.
step 3
For the filling: In a saucepan, pour the corn with the milk, butter, salt and pepper and cook 20 minutes from when it begins to boil, over medium heat and, stirring occasionally.
step 4
Set aside and let cool.
step 5
In a separate bowl with an electric mixer to reduce the cream cheese with the egg yolks, the grated cheese and the now cooled grain.
step 6
United now the egg whites until stiff, salami, cut into cubes and asparagus cut into slices, and stir from bottom to top.
step 7
Lined now a 28 cm dish in diameter, with the dough kept in the fridge, giving it a half a centimeter thick. Pour the filling and decorated with the serrated pasta strips.
step 8
Bake at 170 ° C convection oven for 50 minutes and then for a further 5 having turned on the oven only from below.
step 9
Let cool after baking out of the oven and misshapen.
