O' sarracino
Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g
€22,61
€22,61
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Boiled wheat for preparing Neapolitan pastieraFree Italian gourmet polpa di pomodoro - 400 g
CREAM RECIPE: Pour the boiled wheat into a saucepan and add 100 g milk and 30 g grated lemon. With stirring, approx. Heat for 10 minutes until a creamy mixture is formed. Separately stir 700 g fresh ricotta, 600 g sugar, 5 whole eggs and 2 egg yolks, 1 packet of vanilla (if you wish, 1 vial of orange blossom water and a pinch of cinnamon or vial of wildflowers). Process everything until it becomes creamy. Add a grated lemon and 10g of diced lemon.
For shortcrust pastry: prepare the shortcrust dough from 500 g cake flour, 3 whole eggs, 200 g sugar, 200 g butter and a teaspoon of honey. Knead everything without much effort, spread and lay out the cake pan or several small cake tins, distribute the cream mixture evenly in it.
Decorate the pastiera with shortcrust dough strips and place in the oven for about 1 hour on low heat until the pastiera turns an amber colour. Finally, dust with powdered sugarboiled wheat for neapolitan pastiera
CREAM RECIPE: Pour the boiled wheat into a saucepan and add 100 g milk and 30 g grated lemon. With stirring, approx. Heat for 10 minutes until a creamy mixture is formed. Separately stir 700 g fresh ricotta, 600 g sugar, 5 whole eggs and 2 egg yolks, 1 packet of vanilla (if you wish, 1 vial of orange blossom water and a pinch of cinnamon or vial of wildflowers). Process everything until it becomes creamy. Add a grated lemon and 10g of diced lemon.
For shortcrust pastry: prepare the shortcrust dough from 500 g cake flour, 3 whole eggs, 200 g sugar, 200 g butter and a teaspoon of honey. Knead everything without much effort, spread and lay out the cake pan or several small cake tins, distribute the cream mixture evenly in it.
Decorate the pastiera with shortcrust dough strips and place in the oven for about 1 hour on low heat until the pastiera turns an amber colour. Finally, dust with powdered sugarboiled wheat for neapolitan pastiera
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