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Recipe Neapolitan Pastiera
Doses for: 8 personeingredients:
For the pastry: 200 grams of flour, 40 grams of butter, 40 grams of lard, 80 grams of sugar, 40 grams of water. For the pastiera: 250 grams of refined sheep's milk ricotta, 260 grams of sugar, 250 grams of wheat for pastiera, 50 grams of candied orange cubes, 3 eggs, 25 grams of whole milk, 2 drops of flowers orange
Recipe:
With the help of a kneader, mix the sugar with the softened butter. Add the lard and mix by pouring the water flush. Add the flour and mix until the mixture is smooth. Work the mixture lightly on a floured work surface. Cover with plastic wrap and let it rest for about an hour. For the filling: mix the wheat with 2 eggs. Separately, soften the ricotta. Add the sugar and the aroma to the orange flowers and mix. Add the wheat and egg mixture and mix. Add the remaining egg and mix. After an hour, remove the pastry from the fridge and divide it into two parts. Spread one of the two dough pieces and put the dough in a cake tin covering the edges too Puncture the bottom with a fork. Pour the filling. Spread the other shortcrust pastry, make strips and decorate the pastiera with a cross pattern. Bake in static oven at 210 degrees for 50 minutes. Complete the cooking by cooking the pasta for another 12 minutes only from below.
