Italianeastercakepastieranapoletana Recipes

ITALIAN EASTER CAKE " PASTIERA NAPOLETANA"

Italian Easter Cake

For Easter in Naples and now every where in Italy, we prepare "Pastiera Napoletana". Is a ester cake with some strange ingredients, and I'm not sure I can translate. I'll try :-) An American friend tell to me that the "corn" in the recipe is actually a wheat, spring wheat, many Italian specialty shops carry the wheat around Easter time, it can come in cans (already cooked), some shops actually cook the wheat and you can buy it ready to go, and you can also buy it dry, look for "skinless wheat" if it's dry. In this case, soak wheat for a few days making sure to change the water daily. The day before you make the pastiere, drain the corn well, and cook it for about fours hours in half a liter of milk, adding the rind of half a lemon and a pinch of salt. Cover the pan with a lid and allow to cook on a low flame. When cooked, scent the corn with the grated rind of half an orange, and add a pinch of vanilla.

Provided by foodandmood.eu

Categories Dessert

Time 1h20m

Yield 12 muffin

Number Of Ingredients 15

Ingredients

180 g butter, at room temperature
200 g flour, double 00
70 g powdered sugar
50 g white almond extract
50 g eggs
1 pinch salt
1/2 g netural vanilla powder
200 g ricotta cheese (variety of Italian cheese similar to cottage cheese )
100 g powdered sugar
200 g eggs
200 g corn, for pastiera already done
150 g candied orange, small cube
cinnamon
orange flower water
vanilla essence

Steps:

For Pasta Frolla.
Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.
For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange.
Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180°C Dish out with powdered sugar.
We prepare this plate gifting to friends with this basket.

Nutrition Facts : Calories 473.7, Fat 16.8, SaturatedFat 9.8, Cholesterol 128.7, Sodium 158.2, Carbohydrate 73.6, Fiber 1.1, Sugar 55.8, Protein 7

PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)

Pastiera di Pasqua (Italian Easter Tart with Ricotta) image

This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.

Provided by Nesrine

Categories Holidays and Events Recipes Easter Desserts

Time 2h45m

Yield 8

Number Of Ingredients 15

Ingredients

1 ⅓ cups cooked wheat grains
¾ cup whole milk
1 tablespoon unsalted butter
2 medium lemons, zested, divided
1 (15 ounce) container ricotta cheese
1 ¾ cups white sugar
2 large eggs
2 large egg yolks
1 tablespoon orange flower water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped candied orange peel
2 sheets frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon powdered sugar, or more to taste

Steps:

Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 g

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