The recipes of Mary: the neapolitan pastiera
For Easter you can not miss the recipes of Mary and also of course she prepares the cake. A neapolitan pastiera the most classic version, lots of ricotta, candied fruit, and no cream. Our dear friend Mary Hope has already planned everything for the Easter and between the first flat and the other has already bought everything to prepare for the casatiello napoletano (of course, tomorrow we will give you this recipe) but in the meantime, did not resist and has already started to churn out pastries. What prepared you for Sunday and Monday the next, such as recipes Easter are part of your tradition? It now seems to be the recipe of the cake, join a little’ all over Italy, just as the easter dove. Here is the recipe of Mary.
Ingredients neapolitan pastiera: 600 g of cottage cheese, 600 g of sugar, 7 eggs, 1 jar of cooked grain, 1 vial of water, wildflower, lemon peel, 70 g of mixed candied fruit, 300 g milk, 1 sachet of vanillin
For the shortcrust pastry: 500 g flour, 3 egg yolks, 200 g butter, 200 g sugar, a pinch of salt
Preparation: pour the corn into the pot and add 300 g of milk and a teaspoon of vanilla, cook and stir until the whole becomes a creamy sauce.
Insaporiamo the ricotta blending it with the sugar, continue to mix and add the eggs. We add now the wheat is ready and cooled down. We combine the vial of wildflower, the lemon peel and candied fruit cut into small pieces. Mix everything well, and we get a mix a little liquid.
For the pastry we proceed with the classic recipe, just mix quickly the flour with the egg yolks, the butter, the sugar and a pinch of salt. Let rest for 30 minutes in the fridge wrapped in foil.
Anoint the pan with butter and foderiamo with the pastry. Pour in the pastry shell, the filling and decorate with strips of dough. Put it in the oven to 180 degrees static for about 1 hour. Let it cool, and if we want to complete with the icing sugar.
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