Dessert

Pastiera Napoletana

Name: Pastiera Napoletana
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 6 h 30 min
Yield: 8 porții
Cuisine: italian
Ingredients: 300 g all-purpose flour; 100 g sugar; 150 g unsalted butter cold, cubed; 2 buc. egg yolk; 0,5 linguriță orange zest; 2 lingură 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 buc. egg; 2 buc. egg yolk; 50 g candied orange peel finely diced; 50 g candied citron finely diced; 1 linguriță vanilla extract; 1 lingură orange blossom water; 0,5 linguriță cinnamon ground; 2 lingură powdered sugar (opțional)

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.

O rețetă originală de Forkin

Durată totală: 6 ore 30 min.
Porții: 8
Dificultate: Dificilă

Dietă vegetariană

Informații despre alergeni: poate conține ouă, gluten și lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

pastry

300 gall-purpose flour
100 gsugar
150 gunsalted butter, cold, cubed
2 buc.egg yolk
0,5 lingurițăorange zest
2 lingurăwater, cold

filling

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

garnish

2 lingurăpowdered sugar(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

1
Combine flour and sugar in a large bowl, then add the cold, cubed unsalted butter.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 5 min.
3
Add the egg yolks, orange zest, and cold water, mixing until a dough forms.
Aproximativ 2 min.
Nota bucătarului: Do not overmix the dough.
4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Aproximativ 3 min.
Nota bucătarului: Chilling the dough makes it easier to roll out.
5
In a medium saucepan, combine the cooked wheat berries, milk, and unsalted butter.
Aproximativ 1 min.
6
Cook over low heat, stirring occasionally, until the mixture thickens and the milk is absorbed, about 15-20 minutes.
Aproximativ 20 min.
Nota bucătarului: Ensure the wheat berries are very soft.
7
Remove from heat and let the wheat berry mixture cool completely.
Aproximativ 30 min.
8
In a large bowl, whisk together the well-drained ricotta cheese and sugar until smooth.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 2 min.
11
Preheat your oven to 175°C (350°F).
Aproximativ 15 min.
12
Lightly grease a 24-26 cm (9-10 inch) tart pan.
Aproximativ 1 min.
13
Divide the chilled pastry dough, reserving about one-quarter for the lattice top.
Aproximativ 1 min.
14
Roll out the larger portion of dough on a lightly floured surface to fit the prepared tart pan.
Aproximativ 5 min.
15
Press the dough into the pan, trimming any excess from the edges.
Aproximativ 2 min.
16
Pour the ricotta filling into the pastry-lined tart pan.
Aproximativ 1 min.
17
Roll out the reserved dough and cut it into strips, about 1.5 cm (0.5 inch) wide.
Aproximativ 3 min.
18
Arrange the pastry strips in a lattice pattern over the filling.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 1 oră 30 min.
Nota bucătarului: 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.
Aproximativ 2 ore
Nota bucătarului: 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.
Aproximativ 4 ore
Nota bucătarului: Chilling allows the flavors to meld and the pastiera to firm up.
22
Dust with powdered sugar before serving, if desired.

Păstrează gustul bun

Păstrare

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

Reîncălzire

Eaten cold or at room temperature.