PASTIERA NAPOLETANA 😍 Italian Easter cakes скачать в хорошем качестве

PASTIERA NAPOLETANA 😍 Italian Easter cakes

Read for more information on the recipe. Below is the list of ingredients. Here is the personal recipe of Aunt Franca's Neapolitan Pastiera. The Neapolitan pastiera is truly a delight; is the traditional dessert of the Neapolitan cuisine made mainly in the Easter period. If you don't try it you can't understand how good it is 😊 Instagram: lericettediziafranca -------------------------------------------------- -------------------------------------------------- --- Shortcrust pastry ingredients: 500 g of flour 250 g of Butter 200 g of caster sugar 1 egg 2 egg yolks pinch of salt grated zest of lemon the tip of a teaspoon of vanilla extract Follow the steps in the video. The dough can also be made by hand. Processing must be fast. Leave in the refrigerator for at least 1 hour. -------------------------------------------------- -------------------------------------------------- --- Filling ingredients: 650 g of Ricotta (preferably from Sheep or Buffalo) 580 g of cooked wheat 500 g of caster sugar 300 ml of milk 5 eggs 2 egg yolks 25 g of candied fruit 20 ml of Millefiori aroma a teaspoon of vanilla extract grated zest of lemon and orange pinch of cinnamon Follow the steps in the video. The ricotta must be very dry. After cooked, allow the wheat to cool before pouring the other ingredients. In the recipe, ricotta is 325 g of sheep and 325 g of buffalo. Almost whisk the eggs before pouring them. -------------------------------------------------- -------------------------------------------------- - Butter 2 cake tins: 1 of 28 cm and 1 of 24 cm in diameter. for the 28 cm cake tin use 400 g of shortcrust pastry. for the 24 cm cake tin use 300 g of shortcrust pastry. with the rest of the shortcrust pastry, create strips to decorate. Make the shortcrust pastry adhere well to the bottom of the cake tin and eliminate air bubbles. -------------------------------------------------- -------------------------------------------------- --- Cooking: in a fan oven at 170 ° C for 75 minutes. Cooking: in a static oven at 180 ° C for 75 minutes. -------------------------------------------------- -------------------------------------------------- --- Decorate with icing sugar. Turn out the Pastiera after 24 hours. Tip: eat the Pastiera 2 days after preparation.