Pastiera, family banner Easter jealously guarded and handed down through generations

The recipe of the traditional Neapolitan cuisine.

We receive and publish tel quel the top of the cake recipe for Easter by Iolanda Channel Restaurant Ettore Via Saint Lucia in Naples. Without Madame pastiera table Napoli is Naples and Easter is not Easter.

“The Pastiera is rooted even among the ancient Romans, the arrival of spring, celebrating the goddess Ceres, tutelary goddess of crops and birth, dedicating pagan festivals; it is here that appears the first crude version of pastiera.

Then the cake was perfected in silent monasteries industrious nuns who have given us the most succulent desserts of our tradition.

The following recipe is that of my family and is faithful to the traditional version.

Doses and ingredients

For the pastry: 500 g flour; butter 250 g; sugar 180 g; a pinch of salt, 1 whole egg and 4 egg yolks, lemon zest or vanilla.

For the filling: 500 g Roman ricotta, 250 g of corn, 300 ml of whole milk, 6 egg yolks, 4 egg whites, 200 g of candied orange and citron, 300 g of sugar, Scorca grated of a lemon, 2 tablespoons orange flower water, the zest of one orange, 10 g of butter.

Making of recipe.

pastry: mix flour and butter, quickly, to form crumbs. Stir in sugar, salt and spices. Add the eggs and stir quickly, to mix all the ingredients. Wrap the dough with plastic wrap and store in the refrigerator for at least two hours before using.

Filling: Cook the corn with milk, orange zest and butter until cooked. The milk will be completely absorbed by the grain. Cool thoroughly.

Beat the egg whites until stiff, with a few drops of lemon juice, and set aside in refrigerator.

With the help of an electric mixer, attach the yolks with the sugar; added, hand, cottage cheese, wheat (cold) and all the other ingredients.

Butter a mold for pastiera 24 cm. in diameter and coat with 2/3 of the pastry. Pour the filling on the inside surface of the cake and decorate with thin strips of pastry, arranging them in a grid.

Bake at 160 ° for one hour and a half. ”

The recipe is Iolanda Channel Ristorante da Ettore

Via Saint Lucia, 56 – 80132 Naples

Their facebook page is the link www.facebook.com/Ristorante-Pizzeria-Da-Ettore-1402864943280402/?fref=ts