Pastiera (5)
Instructions
Christmas recipe.
Although the Neapolitan pastiera, the source is one of the most popular sweets in religious solemnity.
Prepare a shortcrust pastry with half a kilo of flour for cakes, a quarter of butter, a quarter of sugar, whole eggs and 1 2 egg yolks; If necessary, add a little cold milk.
The dough is prepared by placing the flour on the work surface and mix well sugar, adding the butter or lard and trying to mix with your hands, finally combining the eggs and forming the ball that will let it sit for an hour, covered with a towel.
Meanwhile prepare the filling: combine with 250 g of fresh ricotta 250 g sugar and one at a time 5 egg yolks, the clear Mount Snow (to accelerate you can divide the amount of sugar in two parts, one merging the other reds to clear).
Joins this dough 250 g boiled wheat, 100 g diced candied Citron; a pinch of cinnamon; 4 tablespoons of marsala and one triple sec (or gin) and finally a sachet of vanilla.
Line the dough with foil with a rolling pin, a greased baking butter, settle in the filling, with the remaining pasta cut into strips with the special wheel and form a lattice over the preparation.
Bake at medium heat for about 30 minutes.
Ingredients and dosing for 6 persons
- 500 g of flour for cakes
- Butter
- Sugar
- == 1 whole egg
- 2 egg yolks
- Cold milk (optional)
- For the filling:
- 250 g of very fresh ricotta
- 250 g of sugar
- 5 eggs
- 250 g of boiled wheat
- 100 g of diced candied citron
- 1 pinch of cinnamon
- 4 tablespoons of marsala wine
- 1 tablespoon of triple sec (or gin)
- 1 sachet of vanilla
- For the pan:
- Butter