Neapolitan pastiera
Let's head to sunny Italy and make their Easter cake rich in history and flavor - Neapolitan pastiera.
Ingredients
| BATTER: |
| wheat flour 330 g |
| butter (softened) 165 g |
| egg 1 egg |
| yolks 3 pcs |
| sugar 130 g |
| zest of 2 lemons |
| pinch of salt |
| FILLING: |
| uncooked wheat 300 g |
| milk 200 ml |
| cottage cheese 350 g |
| eggs 3 pcs |
| yolks 1 pc |
| butter 25 g |
| sugar 300 g |
| candied fruit 100 g |
| rum 20 ml |
| cinnamon 1/2 tsp. |
| vanilla sugar 20 g |
| peels of 2 lemons |
| pinch of salt |
Instructions
Step 1
Combine butter with sugar and lemon zest. Add the 2 yolks and the egg one at a time. Stir. Add a pinch of salt and the sifted flour. Knead the dough. Wrap in clingfilm and leave in the fridge for 24 hours
Step 2
Prepare the filling. Combine the wheat with the lemon peel, milk and butter. Bring to the boil and simmer for half an hour. Remove the peels.
Step 3
Grate the cottage cheese through a sieve. Add sugar, cinnamon, vanilla sugar and salt. While stirring, add the yolk and eggs alternately. Combine cottage cheese and wheat mixture, add rum and candied fruit. Stir.
Step 4
Grease a baking dish with oil. Separate 1/6 of the dough. Spread the rest evenly over the bottom and sides of the mold, prick with a fork. Wrap the rest of the dough in clingfilm and together with the crust send it to the fridge for 30 minutes.
Step 5
After this time, put the filling into the crust. Roll out the dough and cut out 1 centimeter wide strips. Arrange them in a grid on the cake and brush with egg yolk.
Step 6
Bake the pastiera at 150 degrees for 1 hour and 50 minutes. Then let it cool completely. Bon appetit!
