Italian Gourmet E.R.
Chirico Preparato per Pastiera Napoletana Preparation for Pastiera Napoletana 4 x 483 g + Italian Gourmet Polpa 400 g
€54,68
€54,68
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Neapolitan Pastiera Blend CYLINDER WITH PREFERRED INGREDIENTS FOR NEAPOLITAN PASTIERA With our cylinder with pre-preferred ingredients, you can prepare classic Neapolitan pastiera quickly and easily. CHIRICO cooked wheat ensures a perfectly mixed dough thanks to its jellied starch and reduces the need for excess butter and eggs. Contents: 240 g shortcrust dough mix (soft wheat flour "00", sugar, wheat starch, soy flour, whey powder, stabiliser: xanthan gum, raising agent: disodium diphosphate, sodium bicarbonate; flavours, dye: annatto) - 220 g chirico cooked wheat (wheat, salt, salt, salt, salRegulator: citric acid) - 20 g candied orange (orange peel, glucose-fructose syrup, sucrose) - 2 g ground cinnamon - 1 g orange blossom aroma - 0.5 g vanillaFree Italian gourmet polpa - 400 g
Neapolitan Pastiera Blend
CYLINDER WITH PREFERRED INGREDIENTS FOR NEAPOLITAN PASTIERA With our cylinder with pre-preferred ingredients, you can prepare classic Neapolitan pastiera quickly and easily. CHIRICO cooked wheat ensures a perfectly mixed dough thanks to its jellied starch and reduces the need for excess butter and eggs.
Contents: 240 g shortcrust dough mix (soft wheat flour "00", sugar, wheat starch, soy flour, whey powder, stabiliser: xanthan gum, raising agent: disodium diphosphate, sodium bicarbonate; flavours, dye: annatto) - 220 g chirico cooked wheat (wheat, salt, salt, salt, salRegulator: citric acid) - 20 g candied orange (orange peel, glucose-fructose syrup, sucrose) - 2 g ground cinnamon - 1 g orange blossom aroma - 0.5 g vanilla
- Mix the shortcrust dough mixture with 1 egg and 80 g butter. Shape into a loaf and let rest in the fridge. - Mix boiled wheat, ricotta, sugar, 2 whole eggs, 1 egg yolk and the spices in a bowl. - Roll out the dough and set aside 1/3 for the decorative strips. - Line a greased baking pan with the rolled out dough. - Put the mixture into the mould and decorate with seven strips of dough. - Bake for 60 minutes at 180°C. - Allow to cool before serving. With the Pastiera cylinder you can easily bring all the taste of Neapolitan tradition to the table.
Neapolitan Pastiera Blend
CYLINDER WITH PREFERRED INGREDIENTS FOR NEAPOLITAN PASTIERA With our cylinder with pre-preferred ingredients, you can prepare classic Neapolitan pastiera quickly and easily. CHIRICO cooked wheat ensures a perfectly mixed dough thanks to its jellied starch and reduces the need for excess butter and eggs.
Contents: 240 g shortcrust dough mix (soft wheat flour "00", sugar, wheat starch, soy flour, whey powder, stabiliser: xanthan gum, raising agent: disodium diphosphate, sodium bicarbonate; flavours, dye: annatto) - 220 g chirico cooked wheat (wheat, salt, salt, salt, salRegulator: citric acid) - 20 g candied orange (orange peel, glucose-fructose syrup, sucrose) - 2 g ground cinnamon - 1 g orange blossom aroma - 0.5 g vanilla
- Mix the shortcrust dough mixture with 1 egg and 80 g butter. Shape into a loaf and let rest in the fridge. - Mix boiled wheat, ricotta, sugar, 2 whole eggs, 1 egg yolk and the spices in a bowl. - Roll out the dough and set aside 1/3 for the decorative strips. - Line a greased baking pan with the rolled out dough. - Put the mixture into the mould and decorate with seven strips of dough. - Bake for 60 minutes at 180°C. - Allow to cool before serving. With the Pastiera cylinder you can easily bring all the taste of Neapolitan tradition to the table.
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