Bake the creamiest and most delicious EASTER PIE ever! 😋 скачать в хорошем качестве

Bake the creamiest and most delicious EASTER PIE ever! 😋

A rich and smooth ricotta pie, Pastiera Napoletana, is one of the most beloved Easter desserts in Italy. This fragrant, creamy pie is a symbol of spring and rebirth, typically prepared a few days before Easter Sunday to allow the flavors to fully develop. With its unique combination of ingredients, Pastiera is unlike any other pie - a delicate balance of tradition, texture, and aroma.   This week we bring another authentic recipe of the traditional Italian cuisine, made for you with love and care…and our cinematic signature.   If you like it, subscribe to support our channel – it truly makes the difference!   INGREDIENTS:   For the short pastry: • 2 egg yolks • 120g | 4.2oz icing sugar • 180g | 6.3oz butter • 1/2 orange zest • 300g | 10.6oz plain flour For the filling: • 280g | 9.9oz cooked wheat • 175g | 6.2oz ewe milk ricotta cheese • 175g | 6.2oz cow milk ricotta cheese • 150g | 5.3oz whole milk • 15g | 0.5oz butter + for the tray • 350g | 12.3oz sugar • 5 egg whites • 5 egg yolks • 1/2 orange zest • 1ml | 0.03fl oz orange blossom extract • 5ml | 0.08fl oz wild flowers extract • 2 tbsp candied orange zest • Icing sugar for decoration   STEP by STEP:   1. For the short pastry: add the egg yolks to the icing sugar and whisk thoroughly 2. Work the plain flour, the orange zest and cubes of cold butter in a mixer until you get a crumbly consistency, almost sandy 3. Add the egg and sugar to the mixer and mix until the pastry dough easily falls off the bowl 4. Then move the dough to the working bench and roll it out in between parchment sheets until it is 0.1” thick 5. Let it cool down in the fridge for at least 30 minutes   6. For the filling: add milk, butter and cooked wheat in a pot and cook for 7-8 minutes on medium/high heat until it thickens up 7. Remove from the heat and pour on a wide tray to cool down thoroughly and quickly 8. In a bowl, add the two types of ricotta cheese to the sugar and whisk vigorously to obtain a smooth creamy texture 9. Add the correct amounts of yolks and egg whites to the creamy mixture and whisk thoroughly 10. Add to the bowl the creamy cooked wheat at room temperature, the zest of half an orange and the extracts of orange blossom and wild flowers, then fold to incorporate all ingredients   11. To assemble the cake: Remove the short pastry from the fridge and carefully peel off both parchment sheets 12. Butter the tray and line it with the short pastry, making sure to remove all air pockets, and trimming the pastry slightly below the tray edge 13. Pour in the creamy filling, then sprinkle the candied orange zest all over and submerge it with the help of a spoon or a spatula 14. From the leftover short pastry cut out about 6 or 7 strips, slightly less than 1 inch wide, to create the typical diamond shaped lattice on top of the tray 15. Bake for 90 minutes at 180 °C | 356 °F, on static mode 16. Let it cool down to room temperature before decorating with icing sugar…then enjoy! 😋 Related Recipes: Pear Cheesecake:    • My Nonna’s pear cheesecake is better ...   Eggplant Rolls:    • Nobody cooks eggplant like a Sicilian...     #VegetarianPie #NonnaBakesBetter   To all foodies and lovers of Mediterranean flavors and easy homemade recipes like yourself, find inspiration and simple tutorials on our website below. ------------------------ Website: https://www.italianfoodharmony.com Patreon:   / italianfoodharmony   Instagram:   / italian_food_harmony   TikTok:   / italian_food_harmony   Facebook:   / italianfoodharmony   ------------------------ Gear: 🎥 Panasonic Lumix S5 MKIIX 🔎 Zeiss Distagon 35mm f1.4 🎤  Sennheiser MKE600 ✂️ DaVinci Resolve Studio