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Neapolitan cuisine is known for its diversity, flavors, and delightful desserts. One of the most beloved and renowned desserts in Naples is the Neapolitan Pastiera. This traditional sweet treat is a delightful and aromatic Italian Easter cake that has gained popularity worldwide. Today, we will provide you with a step-by-step guide on how to make this exquisite dessert at home.
Ingredients:
– For the pastry:
– 250g all-purpose flour
– 125g butter, softened
– 100g granulated sugar
– 1 egg
– Zest of 1 lemon
– For the filling:
– 400g cooked wheat (grano cotto)
– 500ml whole milk
– 200g granulated sugar
– 3 eggs
– 1 teaspoon pure vanilla extract
– Zest of 1 lemon
– 100g candied citron
– 100g candied orange peel
– 50g candied cherries
– 50g dark chocolate, chopped
– 2 tablespoons orange blossom water (optional)
– For the topping:
– Powdered sugar for dusting
Instructions:
1. Start by preparing the pastry. In a large mixing bowl, combine the flour, softened butter, granulated sugar, egg, and lemon zest. Mix until all the ingredients are well incorporated and you obtain a smooth, homogeneous dough. Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes.
2. Meanwhile, prepare the filling. In a saucepan, combine the cooked wheat, milk, and granulated sugar. Cook over low heat, stirring constantly, until the mixture begins to thicken. This should take around 15-20 minutes. Make sure to prevent any lumps from forming.
3. In a separate bowl, beat the eggs with the vanilla extract and lemon zest. Gradually pour the egg mixture into the thickened wheat mixture, whisking continuously. Continue cooking over low heat until the mixture thickens further and becomes creamy. Remove from heat and let it cool.
4. Preheat the oven to 180°C (350°F). Grease a 9-inch round baking pan with butter and set aside.
5. Remove the pastry dough from the refrigerator. Roll out two-thirds of the dough on a floured surface. Line the bottom and sides of the prepared baking pan with the rolled-out dough, making sure to press it firmly against the edges. Trim any excess dough.
6. Add the candied citron, candied orange peel, candied cherries, and chopped dark chocolate to the cooled wheat mixture. Gently fold in the ingredients, ensuring they are evenly distributed. If desired, add orange blossom water to enhance the flavors.
7. Pour the filling into the prepared pastry crust. Roll out the remaining dough and cut it into thin strips or lattice pattern. Decorate the top of the pastiera with the dough strips.
8. Bake the Neapolitan Pastiera in the preheated oven for approximately 50-60 minutes or until the crust turns golden brown and the filling sets. Remove from the oven and let it cool completely before serving.
9. Once the pastiera has cooled down, dust the top with powdered sugar for an elegant finishing touch.
Neapolitan Pastiera is a delightful dessert that showcases the richness of flavors found in traditional Italian sweets. The combination of cooked wheat, candied fruits, chocolate, and aromatic hints of lemon creates a harmonious blend that is both creamy and satisfying. Its unique taste and texture make it a perfect treat for Easter or any special occasion.
Now that you have learned how to make this exquisite Neapolitan dessert, it’s time to don your apron and give it a try. Impress your family and friends with this traditional Italian delicacy, and enjoy the warmth and sweetness of Neapolitan cuisine right in your own home.
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