Pastiera Napoletano

Submitted by enr on 16 Apr 2011
# For the filling:
300 g boiled wheat
250 ml milk
500 g cottage cheese
1 tbsp butter
1 tsp salt
450 g sugar
4 eggs
2 yolks
1 vanilla
sheet 1 orange
# For the dough:
600-700 g flour
200 g sugar
200 g butter
3 eggs
1 tsp baking soda
1 tbsp vinegar and grated rind of 1 orange
Pastiera Napoletano
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For the cream: boil the corn with fresh milk until completely absorbed by the corn. Beat egg whites in a dense foam with a pinch of salt. In another bowl put cooked and chilled corn. Add the cottage cheese (pre-blending), sugar, one egg yolk and orange peels. The products are mixed and added another yolk. Thus, one by one, and others. Finally put and beaten whites and mix again. For the dough: Sift the flour. Make a well and put the egg yolks, softened butter, sugar, salt and baking soda, quenched in vinegar. The dough is kneaded until no sticky. Rises 15-20 minutes. In pan anointed with butter and floured bottom put the rolled out dough, having previously have paid a piece of decoration. The dough is nice pressure on the bottom and sides. Pour the filling and decorate the surface with strips of dough which are set aside. Preheat oven to 200 ° C and bake for about 1 hour by turning the form from time to time. Dusted with powdered sugar and then allowed to cool to room temperature.
1 user
16 Apr 2011


interesting recipe and mix of products and layout.

most famous in southern Italy Easter cake ...

intrigued me-to Favorites!

I make it a few years ago, but instead of ricotta cheese and kandirani fruit in cream. Exact recipe can not remember, but I know that buying rikotata a market in Belgium, so I remember the case. A dough was prahko dough (like 1-2-3). Me personally I loved it and now wonder why I never thought of it is ... Bravo, you upload it and immediately Bookmark

Traditsiozen cake for Easter in Italy and very tasty. I use ricotta for cream. great recipe.