Italiano
In Naples, every good housewife believes the holding of the original recipe for this dessert that combines ancient Christian symbols and family traditions.
Pastiera , perhaps , even in rudimentary form , has always accompanied the pagan festivals, celebrating the return of spring, during which the priestesses of Cerere, carried in procession the egg, symbol of new life. For wheat or spelled, mix the soft cream cheese , may derive from the spelled bread Roman wedding , called ” confarratio “. Another theory traces it to the buns rituals that spread at the time of Constantine the Great , derived from the supply of milk and honey, that the catechumens received in the holy night of Easter to the end of the ceremony of baptism.
In the current version was invented , probably in one of those places that , in culinary history , have placed real milestones in the kitchen. Industrious nuns , peace of their monastic retreats , experimented and created little masterpieces with the products they had, usually simple , and herbs that grew in their gardens.
Ingredients for the pastry: 250 g flour , 90 g sugar , 125 g butter , salt, 2 egg yolks, whole egg 1 small , grated rind of 1 lemon .
Ingredients for the filling: 500 g cottage cheese, 250 g of wheat, 300 ml of milk, 6 egg yolks , 4 egg whites , cocozzata and candied orange, 300 g sugar , lemon rind and orange rind, 2 tablespoons water of flower of ‘ orange, an orange peel, a knob of butter.
Making of recipe
Prepare the pastry and let stand in refrigerator at least 2 hours , wrapped in plastic wrap . Cut the candied fruit into cubes rather small and keep aside .
In a saucepan , pour in the milk, orange zest and a tablespoon of butter , add the corn and cook everything over a low heat for 40 minutes, until the milk is completely absorbed.
You can also use the precooked wheat for Pastiera , in this case, the cooking will be faster: only the time necessary to the grain to absorb the flavored milk. This mixture will cool down completely before adding it to our filling.
Now whip the egg yolks with the sugar, should become foamy. Add the ricotta cheese, slightly softened , the compound made from corn, and all the other ingredients except the egg whites , the latter will assemble them in the snow , not too firm, and stuffing them, mix at the last moment.
Coated with a mold to 24 cm , buttered , with two thirds of the pastry and pour in the filling. Now decorate with strips of pastry.
Bake at 160 degrees for an hour and a half.
And is possible to unmold the cake when it will become very cold ( for this we can also keep it in the refrigerator about an hour ). A light layer of powdered sugar completes this delicate sweet and tasty dish.
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