D'amico grano cotto per pastiera napoletana, barattolo in vetro 580gr.
RECIPE DESSERT: PASTIERA NAPOLETANA (Servings for 10 people)
For the filling: 420g ricotta -420g sugar-6 eggs -420g cooked wheat -1 vial of aroma millefiori-lemon peel-50g mixed candied (cedar and orange scorzetta) Serving For the pastry: 350g flour -2 egg yolks -140g butter or lard-140g sugar-salt (a pinch) PROCEDURE: 1) Mix well the ricotta cheese (420g) passed before sieving with the sugar (420g); 2) Always add, stirring, the 6 egg yolks one by one, all the Amico wheat in the jar, and the vial of aroma millefiori; 3) Add to the dough the grated lemon peel, the candied (50g) cut into cubes and finally the egg whites beaten; Mix until the dough is creamy and homogeneous; 4) Prepare the pastry dough, kneading the flour (350g), 2 egg yolks, the butter or lard (140g) softened, sugar (140g) and a pinch of salt, only the time needed to obtain a smooth and homogeneous dough. 5) Butter and coat the baking sheet with shortcrust pastry, pouring the dough from step 3. 6) Decorate the pastry with the shortcrust pastry cut into strips. 7) Bake the dough in a preheated oven at 180° for about 1 hour. 8) Let the dough cool and dust with icing sugar before serving.
Ingredients:
Wheat, Water, Salt.Acidity regulators citric acid.
