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HOW TO MAKE PASTIERA NAPOLETANA LIKE AN ITALIAN CHEF - "Pastiera Napoletana is a festive cake traditionally made at Easter time, but it can really be enjoyed all year around! It is known as a symbol of celebration for new life and the beginning of springtime. This delicious pastry is filled with a divine ricotta cheese and cooked wheat filling flavored with orange blossom water and orange candied fruit pieces for a decadent, citrusy taste. This video recipe is presented by my friend Chef Aniello who was born in Naples and has been making this sweet almost all his life so it’s as authentic as you can get! Don’t limit yourself to making Pasteira Napoletana once a year, it’s just too good. Trust me; I'll be making it as often as possible!". Video by Vincenzo's Plate.
INGREDIENTS PASTIERA NAPOLETANA, PASTRY: 500g/17.63oz Flour, 200g/7.05oz butter, 400g/14oz Butter (room temp), 200g/1 cup sugar, 3 eggs, Pinch of salt, Orange zest. FILLING: 500g/17.63oz Grano Cotto (Annalisa brand) OR 300g/1.27 cups rice cooked in milk until sticky, 400g/1 ½ cups milk, 50g/1.78oz butter, 800g/3.2 cups ricotta, 500g/2 ¼ cup + 1 tbs sugar 8 eggs + 3 egg yolks, Orange peel, 200g (or as much as you like!) candied orange peel, Cinnamon, 200g/200mL Orange blossom water, Non-stick cooking spray, Icing sugar (for garnish).
Vincenzo's Plate - SYDNEY, AUS Take a fun Italian, add a selection of fresh ingredients, a cup of humor, a splash of love and realize that your life cannot go on without more from Vincenzo's plate! Vincenzo's Plate is more than just cooking, it's about traditions, rich ingredients and learning that you don't need to go to an expensive restaurant to eat an authentic Italian dish.
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