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La Pastiera Napoletana


La Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavored with orange flower water. This type of "Easter Cake" is usually only eaten at Easter and is so amazingly rich in flavor.

This version of La Pastiera Napoletana was invented at the convent of San Gregorio Armeno, which was located in Naples, Italy. A nun decided to take all of the ingredients the symbolized life after the resurrection and make a cake.


La Pastiera Napoletana

SERVES: 6-8

3.5 HOURS (PREP & BAKE)

INGREDIENTS

FOR CRUST

5oz butter (salted or unsalted)

4oz confectioners sugar

3 egg yolks

1/2lb all-purpose flour

FOR FILLING

1lb ricotta cheese

1/2 lb granulated sugar

1/2 lb cooked wheat

3 oz milk

3 eggs

lemon zest (grated)

1 oz orange flower water

vanilla (to taste)

cinnamon (to taste)

6 oz mixed candied fruit

1 oz butter

1 oz powdered sugar

pinch of salt

INSTRUCTIONS

Mix the flour and butter together until grainy... this can be done by hand or with a mixer.

Blend in the egg yolks, powdered sugar and vanilla and continuing mixing, being careful not to overmix.

When your dough is ready, wrap it in clingwrap and leave in the fridge for 2 hours.

After the dough has been chilled, roll out to a thickness of about 1/2 inch, and use a cake pan to line the bottom of the pan with the dough.

Preheat the over to 350 defrees fahrenheit.

In a bowl, put the ricotta and sugar mixture together. Finish by adding all of the ingredients for the filling and mixing together well.

When the filling is finished, pour it into the cake pan.

Take the extra dough and roll to be about 0.3 inches in thickness.

Cut the dough into strips and lay them across the top of the cake in a crisscross pattern.

Once the oven is preheated, place the cake inside and bake for about 1 hour and 30 minutes.

Let cool & enjoy... Buon appetito!

* NOTES

- Wheat must be well-cooked.

- I usually use about 1.5 tbsp of both vanilla and cinnamon.

- You can also use store bought pre-made pie crust!


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