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Photographed recipe:  how to prepare the Pastiera Napoletana, Italian traditional cake for Easter of Naples.

pastiera napoletana

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

boil the cooked grain kernels in the milk with a half of the fructose preparationsugar
stirring at intervalspreparationstirring
until the grain is melted. Close the heat and let it cool . Add ricotta and 3 eggs, stirring well. Add the candied fruitspreparationeggs
candied fruitsat the end the extracts: stir well extracts adding
prepare a soft dough kneading the flour and adding the butter and the remaining fructoseadding the butteregg
Coat a baking pan with oven paper and spread 2/3 of the dough. Keep the sides well high doughdough
stuff with the grain dough and fold the sidesstuffingshape
with the remaining dough make small rolls for making the classic grill for garnishingshape topbefore oven
put into the oven (better if ventilated) at F  360 (C 180) for 40 minutes, then spread the beaten egg or milk and bake for other 20 minutes at F 280put into ovenspread beaten egg
As not all the home ovens are the same you can recognize when the pastiera is cooked  as soon as the dough browns and the stuffing becomes thick . Let it cool completely before taking out form the baking pan, and...if you can do it, wait at least one night before eating!pastiera
pastiera napoletana


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