How Do You Make Pastiera Napoletana? In this video, we will guide you through the process of creating a traditional Pastiera Napoletana, a beloved Italian dessert that is especially popular during Easter celebrations. This pie, originating from Naples, is known for its delightful combination of flavors and textures, making it a favorite among dessert lovers. We will take you step by step through the preparation of this unique dish, from making the creamy wheat filling to crafting the perfect pastry dough.
You will learn how to balance the rich ingredients, including ricotta cheese and candied citrus, to create a filling that is both satisfying and refreshing. We’ll also cover essential baking techniques that ensure your pie turns out beautifully golden and delicious. Whether you are an experienced baker or trying your hand at Italian desserts for the first time, this video will provide you with all the necessary tips to impress your guests with this classic dish.
Join us as we celebrate the flavors of Italy and share this delightful recipe with your friends and family. Don’t forget to subscribe to our channel for more culinary adventures and traditional recipes from around the world!
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[Music] How do you make pasture napulatana? Have you ever tasted a slice of pasta napulatana? This delightful Italian Easter pie from Naples is a true gem of Western European cuisine. It combines flavors that are both rich and refreshing. Let’s break down how to make this delicious dessert step by step. First, we need to prepare the wheat cream. You can either cook wheat berries from scratch or use canned cooked wheat berries. If you are cooking them, simmer the wheat with milk, butter, sugar, orange zest, and a pinch of salt. Keep stirring until the mixture becomes creamy. This step adds a wonderful texture and a hint of sweetness to the pie. Next, let’s make the ricotta filling. Start by draining fresh ricotta cheese overnight to remove any excess moisture. In a mixing bowl, beatet the ricotta with sugar, eggs, cinnamon, vanilla extract, orange blossom water, and finely chopped candied citroen or orange peel. This filling is not only creamy, but also packed with protein and calcium, which are great for muscle repair. Now, it’s time to prepare the pastry dough known as pasta frola. In a large bowl, combine all-purpose flour with cold butter, sugar, eggs, lemon zest, and a pinch of salt. Mix these ingredients until they form a smooth dough. After that, chill the dough in the refrigerator for about 30 minutes. This will help it firm up and make it easier to work with. Once the dough is ready, roll it out and line a tart pan with it. Pour in the ricotta and wheat cream filling, spreading it evenly. For a classic look, cut strips of dough to create a lattice pattern on top of the filling. Brush the lattice with milk or egg wash to give it a beautiful golden finish when baked. Now, let’s bake the paste napulatana. Preheat your oven to a moderate temperature of around 350° F or 175° C. Bake the pie for about 1 to 1 and 1/2 hours or until the crust is golden and the filling is set but still moist. After baking, let it cool and rest for a while. This resting period allows the flavors to meld together beautifully. Paste napulatana is not just a treat for Easter. It can be enjoyed any time of the year. Its combination of carbohydrates from the wheat and pastry along with protein from the ricotta makes it a satisfying dessert. The citrus elements also add a refreshing touch making it a delightful end to any meal. So the next time you want to impress your friends or family, consider making paste napulatana. It’s a delicious way to celebrate Italian cuisine and share a piece of Naples right in your kitchen. [Music]
Dining and Cooking