Pastiera Napoletana

Name: Pastiera Napoletana
Cook time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 300g of plain flour; 1 tbsp of sugar; 150g of unsalted butter; 1 egg; 150ml of water; icing sugar, for dusting; 350g of grano cotto, or Arborio rice; 250ml of milk; 30g of unsalted butter; 1 lemon, zest only; 2 eggs; 2 egg yolks; 300g of sugar; 350g of ricotta; 40g of candied citron; 40g of candied peel, orange; 20g of orange blossom water; 1/4 tsp vanilla paste

Instructions

Cook:2h 30min

Pastiera napoletana is a fragrant wheat cake recipe traditionally eaten during Easter in Italy. Luca's easy recipe uses grano cotto (cooked wheat), however, Arborio rice can also be used.

Updated at: Fri, 22 Nov 2024 19:51:55 GMT