Ricette di Pasqua Tradizionali : Crescia Umbra – Pastiera Napoletana – Torta Pasqualina | Vlog

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RICETTA DELLA PASTA FROLLA: https://youtu.be/EK3SmU9Dhdk
RICETTA DELLA CRESCIA UMBRA: https://youtu.be/xz2_krn_Ofk

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STORIES FROM APRIL Today I had a full day, but I still wanted to find time to start preparing my 3 favorite Easter recipes. This year in mini format, to give to relatives and friends and perfect for the Easter Monday picnic PASTIERA NAPOLETANA The first is the Neapolitan pastiera.

It is a typical dessert of the Neapolitan tradition. This is a recipe of mine born from a mix between that of my grandmother and that of Ale’s grandmother. First I put 250 g of pre-cooked wheat in a saucepan

Together with 120 g of milk, a teaspoon of vanilla extract, the zest of half an organic lemon and I simmered it on low heat for about 10 minutes, stirring often. After the wheat had absorbed all the milk, I added the butter with the heat off,

I stirred again to make it melt. I carefully sifted 250g of sheep’s ricotta into a deep bowl, added 80g of sugar, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, a pinch of salt and 1/3 of a fillet of flower flavouring. ‘oranges I combined the now cold wheat with the ricotta mixture,

I added an egg and lastly, the candied fruit I bought the orange ones, but the pastiera also comes very well with the citron or lemon ones As I told you this year I thought about making mini pastieras and with these doses, they will make 9 cakes. MOLD DIAMETER 8 CM HEIGHT 2 CM

If you don’t have a trusted shortcrust pastry, you can click on the link I left in the first comment to use the one I prepare. After lining the moulds, I filled them up to the edge with the previously prepared mixture. 3 I decorated the pastiere with the traditional 7 strips in a

Static oven already hot at 170 degrees for 40 minutes . The mini pastieras are ready, I sprinkle them with sugar. flavored veil with a pinch of cinnamon powder to make it even more appetizing! If you don’t know, Neapolitan pastiera becomes better with each passing day.

I keep these under the bell but I want to taste one immediately! Today I woke up early to continue preparing mini versions of my favorite Easter recipes CRESCIA UMBRA Umbrian growth is a leavened savory cake made with lots of cheese, eggs and milk.

You will find the complete recipe in the link I left you in the first comment. To prepare 6 mini grows, half a dose will be enough. The shape of the Umbrian cake is similar to that of panettone.

Not having found mini panettone moulds, I tried my hand at lining muffin molds with baking paper. If you don’t have mini panettone molds either, make sure that the paper goes beyond the muffin molds because the growth develops very high.

After brushing the dough with a drizzle of oil, I left the mini growths to rise until they doubled in size. As I told you last week, I am purchasing some pet friendly plants for the house which, in addition to purifying the environment, are safe if ingested by my cats.

My little green corner is slowly expanding and soon I will also put a couple of them on the perch built by my grandfather It’s been about 2 hours and today’s spring heat favored the leavening! After 30 minutes of cooking, the mini crescents are ready.

Let them cool completely in their mold, in this way they will retain the humidity and remain soft for longer. PASQUALINA CAKE Do you know the Easter cake? The mini version of this rustic cake makes me even more tempted

200g of cooked and well squeezed spinach + 200g of ricotta + 50g of parmesan cheese + 30g of breadcrumbs 4 hard-boiled eggs puff pastry egg +milk cook in a preheated fan oven at 180 degrees for 30 minutes (or until golden brown) THANKS FOR WATCHING TO THE END!