I would love to be Luciano De Crescenzo to write something interesting and witty on pastiera, famed typical Easter cake napoletno. Instead I'm here in front of a blank page to search the memory for any memories, anecdotes, some perfume, that it can "kidnap" the player and begin the practice of "sublime pastiera. I'm almost Naples, Caserta, in fact I have always lived in the North. I have so few memories of the "nationality". I remember that around Easter aunts and grandmothers began to boil corn and rice for meals and Casatiello, remember scents of spices never found. But this year, as Monsieur Arthens me and my "cuochina! We launched in search of ancient tastes and flavors and a stir-fry between the Piedmont, and a wet coud have experienced flavors of cedar and cinnamon in these" culinary bliss " that you can try!
Rossi
Ingredients for pastry: 500g of flour
200g butter 200g sugar 3 eggs
grated zest of a lemon for the filling: 500 g ricotta
400 g cooked grain for pastiera
1 tablespoon butter 1 / 2 liter of milk
5 eggs 300g sugar
1 or 2 teaspoons cinnamon 2 packets of vanilla
cedar
orange flower water 140g of cedar bark
grated lemon and orange
1) Prepare the pastry and left to rest for an hour in the refrigerator 2) Put the corn in a pot. Cook over low heat with milk, butter and a tablespoon of sugar until it becomes a thick cream and let cool
3) Separate the yolks from the whites. Prepare a cream with a whisk with the egg yolks and sugar and the egg whites until stiff.
4) cream cheese, egg yolks and add the sifted sugar, cinnamon, vanilla, orange flower water, zest and lemon
5) Add the corn, and last the egg whites until stiff. 6) Roll out the pastry so thin and line a baking pan greased and floured ( or use parchment paper)
7) filled with the filling with the remaining dough and decorate the cake with strips positioned to form crosses.
8) Bake at 150 degrees for about 2 hours.
With these doses are two trays of 20 cm.
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