Pastiera Napoletana Morbidissima [Ricetta Antica] SUB ENG - Dolce di Pasqua
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Ingredienti Pastiera Napoletana:
280 g di grano cotto
100 ml di latte
500 g di ricotta
125 g di zucchero
2 tuorli
1/2 filetta di essenza di arancia
6 albumi montati a neve
35 g di cedro candito
35 g di arancia candita
PER LA PASTA FROLLA:
300 g di farina
1 pizzico di sale
90 g di zucchero
1 uovo e 2 tuorli
150 g di burro
aroma a piacere
PER LA CREMA PASTICCERA:
4 tuorli d'uovo
80 g di zucchero
40 g di farina
una bustina di vanillina
500 ml di latte
Music: Daily Beetle di Kevin MacLeod è un brano autorizzato da Creative Commons Attribution (
Fonte:
Artista:
Baking Italian American Easter Grain Pie Pastiera in the Cucina Quarantena
Nothing says Italian American Easter like a Pastiera di Grano, the traditional Neapolitan wheat grain pie! We've got a simple family recipe for you, with lots of alternative options for ingredients that might not be so easy to come by this year, so you can have one on your table no matter what!
Call them Pizza Chiena, Pizza Gran', Grain Pies, or Pastiera... call them whatever you want but Easter Pies are an Italian American holiday staple, so join John Viola of the Italian American Podcast in the Cucina Quarantena for quick run down of how to make this Italian American classic under any circumstances! This is one of hundreds of different recipes out there... so if you DON’T have your own, maybe this will help. We hope you'll give it a shot… and remember, family food is art not science… have fun and follow what inspires you.
Buona Pasqua Everybody!
John Viola's Pastiera di Grano (Pizza Gran’ – Neapolitan grain pie)
*makes 2-3 pies from one 560 gram jar*
Ingredients:
- 2 frozen pie crusts (per pastiera) or your own pie crust or pasta frolla dough
- 1 jar (560 grams) Grano Cotto cooked wheat grain*
(alternatives- whole wheat berries soaked for 24 hours and cooked down, cooked and drained rice, or barley grains cooked for 30 minutes in milk)
- 1 cup whole milk
- 3 tablespoons butter
- zest of 2 lemons
- zest of 1 orange
- 2 lbs. fresh ricotta (drained of moisture)
- slightly less than 1.5 lbs. of sugar
- 9 eggs
- 3 egg yolks
- 1 packet Vanillina Italian vanilla baking powder*
(alternative- about a Teaspoon of vanilla extract)
- 1 Tablespoon orange blossom water*
(alternative - In a pinch, try very finely grated orange zest , 2-3 of drops of orange oil, or 2-3 Teaspoons of orange liqueur, such as Triple Sec)
- 1/2 Tablespoon cinnamon
- 1/2 Teaspoon Italian Aroma Millefiori concentrate*
- 1/2 Teaspoon Rose Water*
- 1 package (or, a few handfuls) candied citron or available candied citrus peel*
(alternatives- in a pinch, I know some people use chopped apricots, or finely dehydrated orange or lemon slices)
*NOTE- In the US most of these ingredients can be found in your local Italian deli or specialty shop, but in a pinch orange blossom and rose waters may be found in some Whole Foods stores, gourmet grocery stores, Middle Eastern or Indian grocery stores, or baking suppliers.
- Finely zest the skin of 2 lemon and 1 orange. Set aside.
- Empty cooked wheat grain into a sauce pan with the whole milk and butter.
- Mix the lemon and orange zest into the cooked wheat mixture and heat on the stove over medium heat for about 10 minutes, or until it becomes creamy, stirring often. Remove from heat and let cool.
- In a separate bowl, mix the ricotta (drain as much of the liquid as possible) and sugar.
- Add the eggs and egg yolks.
- Add the vanilla extract (or vanillina powder if you have it), orange blossom water, cinnamon, and if you can find them, the Millefiori concentrate and rose water.
- Mix this into a fine mixture, and then add the fine zest of the other ½ of the orange and another lemon.
- Add chopped candied citron and/or peels.
- Pour the cooled cooked wheat into this mixture and mix until they’re combined.
- Pour the mixture into the piecrust.
- Roll out extra pie crust or dough and cut into lattice strips.
- Lay the latticework on top and seal the edges.
- Optionally, make an egg wash out of 1 egg whisked with cold milk or water. Brush on the top of the latticework before putting it into the oven.
- Bake in a preheated oven at 375 F for about an hour and a half, until you can pull a toothpick or skewer out of the center and it’s not wet.
- Turn the oven off and let it cool in there.
- Optionally, when pies are cooled, you can dust with powdered sugar. I think it takes away from the delicate flavor of the blossom waters, but that’s up to you!
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Ll'Ove 'e Pasca by Alfredo Bascetta
Other music provided Royalty Free from Audio Micro Stock Audio Archive
PASTIERA NAPOLETANA DI BENEDETTA - Ricetta Facile
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PASTIERA NAPOLETANA DI BENEDETTA Ricetta facile
La pastiera napoletana è un dolce tradizionale per la Pasqua a base di pasta frolla e ripieno di grano e ricotta. Questa è la mia Ricetta facile e veloce con pasta frolla senza burro.
RICETTA STAMPABILE ►
INGREDIENTI
Pasta Frolla
2uova
100g di zucchero
100ml di olio di girasole
1/2 bustina di lievito vanigliato
350 g di farina circa
Ripieno:
250 g di grano cotto
250 g di ricotta
250 g di zucchero
200 ml di latte
3 uova (i bianchi montati a neve)
1 cucchiaino di cannella
1 pezzo di buccia di limone
aroma millefiori 10-20 ml
???????? INGREDIENTS ????????
Dough:
2 eggs
100g sugar
100ml of sunflower oil
1/2 bag of baking vanilla
350 g of flour
Filling:
250 g of cooked grain
250 g of ricotta
250 g of sugar
200 ml of milk
3 eggs (whites beaten stiff)
1 teaspoon of cinnamon
1 piece of lemon peel
flower essence 10-20 ml
▼ LISTA AMAZON ▼
● Attrezzatura Cucina ●
TEGLIA 35 x 35 economica
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STAMPO PER PLUMCAKE
TEGLIA PER MUFFIN
STAMPO CHIFFON CAKE
STAMPO FURBO
STAMPO ALLUMINIO 26
STAMPO ALLUMINIO 28
STAMPO A CERNIERA 24
STAMPO A CIAMBELLA
SBATTITORE ELETTRICO economico
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SAC A POCHE MONOUSO economiche
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SAC A POCHE MONOUSO + PUNTE kit
SPATOLA IN SILICONE Amazon basic
● Attrezzatura Video ●
CANON 750D
CANON 80D
OBIETTIVO 35mm
OBIETTIVO 50mm
LUCI A LED
LUCI ECONOMICHE
SOFT BOX
MEMORIE 64
MEMORIE 32
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___________________________
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✉️ Mail Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Mail Marco: marco@fattoincasadabenedetta.it
✉️ Mail Collaborazioni: business@fattoincasadabenedetta.it
???????????? lavora con noi ▶︎
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#pastiera #amodomio #pastieranapoletana
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How to Make PASTIERA NAPOLETANA Like an Italian Chef
Pastiera Napoletana is a festive cake traditionally made at Easter time, but it can really be enjoyed all year around! It is known as a symbol of celebration for new life and the beginning of springtime. This delicious pastry is filled with a divine ricotta cheese and cooked wheat filling flavored with orange blossom water and orange candied fruit pieces for a decadent, citrusy taste.
This video recipe is presented by my friend Chef Aniello who was born in Naples and has been making this sweet almost all his life so it’s as authentic as you can get!
Don’t limit yourself to making Pasteira Napoletana once a year, it’s just too good. Trust me; I'll be making it as often as possible!
???? Follow this link to read and print the written recipe:
#pastiera #pastieranapoletana #dessert
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⏱️⏱️TIMECODES⏱️⏱️
0:00How to Make Pastiera Napoletana
0:47 Introduction to Pastiera Napoletana
1:37 Ingredients for Pastiera Napoletana
2:53 How to Cook Grano Cotto
4:01 How to Make the Shortcrust
5:55 How to Knead the Dough
6:30 How to Let the Dough Rest
8:22 How to Make the Pastiera Filling
11:39 How to Stretch the Shortcrust
12:59 How to Assemble the Pastiera Napoletana
16:24 How to Bake the Pastiera Napoletana
18:21 How to Serve Pastiera Napoletana
18:51 How to Eat Pastiera Napoletana, E ora si Mangia...Vincenzo's Plate!
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COOKED WHEAT FOR NEAPOLETAN PASTIERA CAKE recipe
Today we prepare a fundamental ingredient to prepare a Neapolitan Pastiera. COOKED WHEAT.
It is commonly found on the market, but naturally homemade it has another taste and another consistency.
Do not miss the next recipe: the Neapolitan Pastiera Cake.