Dessert

Pastiera Napoletana

Name: Pastiera Napoletana
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 6 h 30 min
Yield: 8 porcji
Cuisine: italian
Ingredients: 300 g all-purpose flour; 100 g sugar; 150 g unsalted butter cold, cubed; 2 szt. egg yolk; 0,5 łyżeczka orange zest; 2 łyżka water cold; 250 g cooked wheat berries drained; 250 ml milk; 20 g unsalted butter; 500 g ricotta cheese well-drained; 250 g sugar; 3 szt. egg; 2 szt. egg yolk; 50 g candied orange peel finely diced; 50 g candied citron finely diced; 1 łyżeczka vanilla extract; 1 łyżka orange blossom water; 0,5 łyżeczka cinnamon ground; 2 łyżka powdered sugar (opcjonalnie)

Pastiera Napoletana is a classic Italian Easter dessert, a rich and aromatic tart filled with a creamy mixture of ricotta cheese, cooked wheat berries, candied fruit, and fragrant spices. It's known for its delicate shortcrust pastry and its complex, comforting flavors.

Oryginalny przepis autorstwa Forkin

Łączny czas: 6 godz. 30 min
Porcje: 8
Trudność: Trudny

Wegetariański

Informacja o alergenach: może zawierać jaja, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

pastry

300 gall-purpose flour
100 gsugar
150 gunsalted butter, cold, cubed
2 szt.egg yolk
0,5 łyżeczkaorange zest
2 łyżkawater, cold

filling

250 gcooked wheat berries, drained
250 mlmilk
20 gunsalted butter
500 gricotta cheese, well-drained
250 gsugar
3 szt.egg
2 szt.egg yolk
50 gcandied orange peel, finely diced
50 gcandied citron, finely diced
1 łyżeczkavanilla extract
1 łyżkaorange blossom water
0,5 łyżeczkacinnamon, ground

garnish

2 łyżkapowdered sugar(opcjonalnie)

Sprzęt

24-26 cm tart pan · large bowl · rolling pin · wire rack · medium saucepan · whisk

Sposób przygotowania

Krok po kroku

1
Combine flour and sugar in a large bowl, then add the cold, cubed unsalted butter.
Około 2 min
Wskazówka kucharza: Work quickly to prevent the butter from melting too much.
2
Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs.
Około 5 min
3
Add the egg yolks, orange zest, and cold water, mixing until a dough forms.
Około 2 min
Wskazówka kucharza: Do not overmix the dough.
4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Około 3 min
Wskazówka kucharza: Chilling the dough makes it easier to roll out.
5
In a medium saucepan, combine the cooked wheat berries, milk, and unsalted butter.
Około 1 min
6
Cook over low heat, stirring occasionally, until the mixture thickens and the milk is absorbed, about 15-20 minutes.
Około 20 min
Wskazówka kucharza: Ensure the wheat berries are very soft.
7
Remove from heat and let the wheat berry mixture cool completely.
Około 30 min
8
In a large bowl, whisk together the well-drained ricotta cheese and sugar until smooth.
Około 3 min
Wskazówka kucharza: Use a stand mixer or hand mixer for a very smooth consistency.
9
Beat in the eggs and egg yolks one at a time until fully incorporated.
Około 3 min
10
Stir in the cooled wheat berry mixture, finely diced candied orange peel, finely diced candied citron, vanilla extract, orange blossom water, and ground cinnamon.
Około 2 min
11
Preheat your oven to 175°C (350°F).
Około 15 min
12
Lightly grease a 24-26 cm (9-10 inch) tart pan.
Około 1 min
13
Divide the chilled pastry dough, reserving about one-quarter for the lattice top.
Około 1 min
14
Roll out the larger portion of dough on a lightly floured surface to fit the prepared tart pan.
Około 5 min
15
Press the dough into the pan, trimming any excess from the edges.
Około 2 min
16
Pour the ricotta filling into the pastry-lined tart pan.
Około 1 min
17
Roll out the reserved dough and cut it into strips, about 1.5 cm (0.5 inch) wide.
Około 3 min
18
Arrange the pastry strips in a lattice pattern over the filling.
Około 5 min
Wskazówka kucharza: Gently press the ends of the strips to the edge of the bottom crust.
19
Bake for 90 minutes, or until the pastry is golden brown and the filling is set.
Około 1 godz. 30 min
Wskazówka kucharza: If the crust browns too quickly, cover the edges with foil.
20
Allow the pastiera to cool completely in the pan on a wire rack.
Około 2 godz.
Wskazówka kucharza: Do not attempt to unmold it while warm, as it will be fragile.
21
Refrigerate for at least 2 hours, or preferably overnight, before serving.
Około 4 godz.
Wskazówka kucharza: Chilling allows the flavors to meld and the pastiera to firm up.
22
Dust with powdered sugar before serving, if desired.

Przechowuj prawidłowo

Przechowywanie

Store leftover Pastiera Napoletana in an airtight container in the refrigerator.

Odgrzewanie

Eaten cold or at room temperature.