Pastiera Napoletana | Festive Traditional Eastern Cake скачать в хорошем качестве

Pastiera Napoletana | Festive Traditional Eastern Cake

Pastiera Napoletana is a festive cake traditionally made at Easter time. Traditionally, this cake, it is cooked no later than Good Friday to ensure the ingredients have enough time to infuse before Easter Sunday. 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. The recipe As for the true recipe of the Neapolitan pastiera, however, everyone says his or her own is the right one and the debate is strong – even in the land of Naples. The classic recipe involves the preparation of a shortbread pastry dough made with flour, eggs, lard (or butter) and caster sugar to be placed on the ‘ruoto,’ the typical aluminum cake tin with smooth and slightly flared edges, about 3-5 cm high. The oldest ruoto, however, made it possible to prepare larger pastries – since it was as high as 10 cm! For the filling, you need milk, sugar, sheep’s milk ricotta cheese, wheat flour, butter, candied fruit, eggs, vanilla, the peels of an orange and a lemon, orange blossom water, and cinnamon powder. All to be topped with strips of pastry dough and baked in the oven, sprinkled with powdered sugar at the end.