3 typical EASTER SWEETS - Rita's kitchen скачать в хорошем качестве

3 typical EASTER SWEETS - Rita's kitchen

Good morning and welcome back. Today I propose 3 typical Easter desserts: 00:10 PASTIERA NAPOLETANA 12:24 SCARCELLE PUGLIESI 19:18 CIARAMICOLA UMBRA Three traditional desserts, full of religious symbolism that have been prepared for Easter for centuries. 🌺If you liked the video, leave a LIKE AND SUBSCRIBE so you don't miss the next one. CLICK ON THE BELL TO ACTIVATE NOTIFICATIONS #easter #desserts #traditionalrecipes #pastiera 📌📌REMEMBER THAT YOU CAN LEAVE A COMMENT WITH THE REQUEST FOR A RECIPE THAT YOU WOULD LIKE TO SEE PREPARED📌📌 📚I remind you that YOU CAN BUY MY BOOK "MY SUNDAY LUNCHES" here: https://amzn.to/3BDog0A _________________________________ READ ALL MY RECIPES HERE: http://ritaskitchen.org/​​ FOLLOW ME ON FACEBOOK HERE:   / ​​   FOLLOW ME ON INSTAGRAM HERE:   / lacucinadir..  . ------------------------------------------------ 🥣 INGREDIENTS -PASTIERA NAPOLETANA: (INGREDIENTS for a 22-24 cm pastiera): for the shortcrust pastry 300 g of flour, 150 g of butter at room temperature, 150 g of sugar, 1 whole egg + 1 yolk, a pinch of salt, the grated zest of 1/4 lemon. For the filling: : 280 g cooked wheat, 200 g sugar, 350 g sheep ricotta, 150 ml milk, 2 eggs, 20 g butter, 1 vial of orange blossom aroma, orange zest, lemon zest, a pinch of cinnamon, 60 g mixed candied fruit (citron, orange, pumpkin) An egg yolk for brushing and icing sugar for decorating -SCARCELLE PUGLIESI: (INGREDIENTS for 2 large scarcelle): 500 g 00 flour, 2 eggs, 200 g sugar, 100 ml seed oil, 100 ml milk, 8 g baking powder, grated lemon zest, a pinch of salt. A yolk and a little milk to brush, 4 hard-boiled eggs and colored sprinkles to decorate -CIARAMICOLA UMBRA: (INGREDIENTS for a 24 cm donut): 2 whole eggs + 2 yolks (eggs at room temperature), 400 g 00 flour, 80 ml seed oil, 150 g sugar, 180 ml Alchermes, 16 g baking powder, lemon zest. For the topping: 2 egg whites, 80 g granulated sugar, 80 g icing sugar, colored sprinkles. --------------------------- 🥣 INGREDIENTS PASTIERA NAPOLETANA: (INGREDIENTS for a 22-24 cm pastiera): for the shortcrust pastry 300 g of flour, 150 g of butter at room temperature, 150 g of sugar, 1 whole egg + 1 yolk, a pinch of salt, the grated zest of 1/4 lemon. For the filling: : 280 g cooked wheat, 200 g sugar, 350 g sheep ricotta, 150 ml milk, 2 eggs, 20 g butter, 1 vial of orange blossom aroma, orange zest, lemon zest, a pinch of cinnamon, 60 g mixed candied fruit (citron, orange, pumpkin) An egg yolk for brushing and icing sugar for decorating -SCARCELLE PUGLIESI: (INGREDIENTS for 2 large scarcelle): 500 g 00 flour, 2 eggs, 200 g sugar, 100 ml seed oil, 100 ml milk, 8 g baking powder, grated lemon zest, a pinch of salt. A yolk and a little milk to brush, 4 hard-boiled eggs and colored sprinkles to decorate -CIARAMICOLA UMBRA: (INGREDIENTS for a 24 cm donut): 2 whole eggs + 2 yolks (eggs at room temperature), 400 g 00 flour, 80 ml seed oil, 150 g sugar, 180 ml Alchermes, 16 g baking powder, lemon zest. For the topping: 2 egg whites, 80 g granulated sugar, 80 g icing sugar, colored sprinkles. ------------------------ 🥣 INGREDIENTS -NEAPOLITAN PASTIERA: (INGREDIENTS for a 22-24 cm pastiera): for the pâte brisée 300 g of flour, 150 g of drink at room temperature, 150 g of juice, 1 whole spoon + 1 jaune, a pinch of salt, the zest split by 1/4 of citron. Pour the garnish: 280 g of blue cheese, 200 g of juice, 350 g of ricotta de brebis, 150 ml of milk, 2 œufs, 20 g of beurre, 1 ampoule of orange blossom flavour, orange zest, citron zest, a pinch of cinnamon, 60 g of fruits mixed confits (cédrat, orange, potiron) A jaune d'œuf pour badigeonner et du sucre glace pour décorer -PUGLIESI SCARCELLE: (INGREDIENTS for 2 large scarcelles): 500 g of 00 flour, 2 œufs, 200 g of juice, 100 ml of grain oil, 100 ml of milk, 8 g of chemical levure, zest de citron râpé, une pincée de sel. One yellow and one piece of paint for decoration, 4 hard pens and some colored vermicelles for decoration -CIARAMICOLA UMBRA: (INGREDIENTS for a 24 cm beignet): 2 whole spoons + 2 jaunes (room temperature spoons), 400 g of 00 flour, 80 ml of grain oil, 150 g of sugar, 180 ml of Alchermes, 16 g of chemical levure, citron zest. for the topping: 2 blancs d'oeufs, 80 g of semoule juice, 80 g of frozen sugar, colored sugar vermicelles.