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INGREDIENTS
DIFFICULTY: HIGH PREP. TIME: 90 MIN COOKING TIME: 1 HOUR 40 MIN SERVINGS: 12 COST: MEDIUM
INGREDIENTS FOR THE PASTA FROLLA
3 + 3/4 CUPS (500 GR.) ALL PURPOSE FLOUR
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1 CUP (200 GR.) GRANULATED SUGAR
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3/4 CUP + 2 TBLSPOONS (200 GR.) UNSALTED BUTTER
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3 EGGS
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1 LEMON, ZEST
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1 TEASPOON VANILLA EXTRACT
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PINCH OF SALT
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12 INCH PAN, BUTTERED
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POWDERED SUGAR FOR DUSTING
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INGREDIENTS FOR THE FILLING
RICOTTA CUSTARD
1 LB.+ 2 OZ (500 GR.) RICOTTA CHEESE, DRAINED
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1+ 3/4 CUP (350 GR) GRANULATED SUGAR
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3 EGGS
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1 YOLK
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WHEAT CUSTARD
1 LB.+ 4 OZ. (580 GR.) PRE-COOKED WHEAT
(IF YOU DO NOT FIND IT, SEE AT THE END OF THE RECIPE) |
2/3 CUP (150 ML)MILK
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2 TBLSPOONS (30 GR) UNSALTED BUTTER
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1 LEMON RIND
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CREMA PASTICCIERA CUSTARD
1+1/4 CUPS (300 GR) MILK
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2 EGG YOLKS
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1/4 CUP (80 GR.) GRANULATED SUGAR
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3 TBLSPOONS (35 GR) ALL PURPASE FLOUR
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1 LEMON RIND
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4 OZ. DARK CHOCOLATE, MELTED
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2 TBLESPOONS UNSWEETENED COCOA POWDER
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OTHER INGREDIENTS
1 TEASPOON VANILLA EXTRACT
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1/4 TEASPOON CINNAMON
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2 OZ. (70 GR.) CHOCOLATE CHUNKS OR CHIPS (OPTIONAL)
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RECIPE
MAKE THE PASTA FROLLA:
IN A MEDIUM BOWL, MAKE A WELL WITH THE FLOUR AND SUGAR. PLACE ALL OTHER INGREDIENTS IN IT. MIX USING YOUR HANDS. |
SHAPE THE PASTA FROLLA IN A BALL AND COVER WITH SARAN WRAP. PLACE IN REFRIGERATOR.
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MAKE THE CREMA PASTICCIERA:
PLACE THE MILK AND LEMON RIND IN A ONE-QUART SAUCE PAN OVER MEDIUM HEAT |
PLACE THE EGG YOLKS AND THE SUGAR IN A LARGE SAUCE PAN AND STIR WITH A WOODEN SPATULA
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ADD THE FLOUR TO THE EGG MIXTURE A LITTLE AT A TIME, STIRRING AFTER EACH ADDITION
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KEEP ON STIRRING UNTIL THE FLOUR IS ABSORBED
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ADD THE MILK TO THE EGG MIXTURE A LITTLE AT A TIME, STIRRING CONSTANTLY.TAKE THE LEMON RING OUT AND COOK THE CUSTARD, STIRRING CONSTANTLY, OVER MEDIUM TO LOW HEAT. DO NOT LET IT REACH THE BOILING POINT
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THE CUSTARD IS READY WHEN IT THICKENS. PLACE IT IN A BOWL TO COOL WITH SARAN WRAP ON IT.
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MAKE THE WHEAT CUSTARD:
IN A MEDIUM SAUCE PAN OVER MEDIUM HEAT PLACE THE COOKED WHEAT, MILK, BUTTER AND LEMON RIND |
COOK ABOUT 10 MINUTES STIRRING CONSTANTLY, UNTIL THE CUSTARD THICKENS. TAKE THE LEMON RIND OUT AND SET A SIDE TO COOL.
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MAKE THE RICOTTA CUSTARD:
IN A MEDIUM BOWL PLACE THE RICOTTA AND THE SUGAR. MIX WITH A HAND BLENDER |
ADD THE EGGS AND THE YOLK AND KEEP ON BLENDING.
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THE END RESULT HAS TO BE VERY SMOOTH. PLACE THE RICOTTA MIXTURE IN A LARGE BOWL.
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TAKE THE CREMA PASTICCIERA AND ADD TO IT THE MELTED CHOCOLATE AND THE COCOA. MIX WITH THE HAND BLENDER.
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ADD THE WHEAT CUSTARD TO THE RICOTTA CUSTARD TO THE CHOCOLATE CREMA PASTICCERA CUSTARD AND STIR WITH A SPATULA
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ADD THE VANILLA EXTRACT AND THE CINNAMON AND STIR WITH A SPATULA. IF YOU LIKE THE FLAVOR EVEN MORE CHOCOLATY, THIS IS WHERE YOU ADD THEM IN THE CHOCOLATE CHUNKS, I PERSONALLY THINK THAT THE PASTIERA ALREADY HAS ENOUGH CHOCOLATE, SO I DID NOT ADD THEM IN.
THE FILLING IS FINISHED, SET THE BOWL IN THE REFRIGERATOR AND PREPARE THE CRUST |
(PRE-HEAT THE OVEN AT 315°F.) ROLL THE PASTA FROLLA WITH A ROLLING PIN ON A FLOURED SURFACE ABOUT 1/8 INCH THICK. ROLL THE PASTA FROLLA OVER THE ROLLING PIN AND PLACE IT ON THE BUTTERED BAKING PAN
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CUT THE EXTRA PASTA FROLLA OFF THE SIDES OF THE PAN. THIS IS THE BASE OF THE CAKE.
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ROLL THE EXTRA PASTA FROLLA AGAIN AND MAKE LONG STRIPS TO GARNISH THE TOP OF THE CAKE
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FILL THE BASE OF THE CAKE WITH THE WHEAT CUSTARD AND PLACE THE STRIPS OF PASTA FROLLA OVER THE FILLING IN A CHECKERED PATTERN. PUT IN THE PRE-HEATED OVEN ON THE MEDIUM RACK AND COOK 1 HOUR AND 40 MINUTES OR UNTILL READY
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THE CAKE MAY SWELL A LITTLE, BUT IT WILL SETTLE WHEN IT IS OUT OF THE OVEN. LET THE PASTIERA COOL DOWN COMPLETELY. THE NEXT STEP IS OPTIONAL, IF YOU PREFER YOU CAN JUST LEAVE THE PASTIERA IN THE BAKING PAN.
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DO THIS WHEN THE PASTIERA IS COOL OR IT WILL BREAK.PLACE A BIG DISH (FACING DOWN) OVER THE PASTIERA AND, HOLDING THE DISH AND THE BAKING PAN, FLIP THEM TOGETHER. TAKE THE BAKING PAN OFF. PUT ANOTHER DISH (FACING DOWN) ON THE UNDER SIDE OF THE PASTIERA (THAT NOW IT'S FACING UP) AND FLIP BOTH DISHES AGAIN.
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THE PASTIERA IS FACING UP NOW. DUST WITH POWDERED SUGAR.
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PRESENT THE PASTIERA AS YOU WISH
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I HAD SOME FILLING LEFT, SO I MADE SMALL INDIVIDUAL PASTIERA, I MUST SAY, EVEN THESE WERE VERY GOOD!!
ENJOY E BUON APPETITO!!
THE PASTIERA NAPOLETANA IS A TYPICAL EASTER CAKE FROM NAPLES. THE PASTIERA RECIPE IS PASSED ON FROM GENERATION TO GENERATION AND EACH NEAPOLITAN FAMILY HAS ITS OWN VARIATIONS TO THE RECIPE. EVERYONE THINKS THAT THEIR RECIPE IS THE BEST AND WILL NOT DISCLOSE THE SECRETS!!
IF YOU CANNOT FIND THE PRE-COOKED WHEAT:
FIND 8 0Z. (225 GR) OF RAW WHEAT AND PUT IT TO SOAK IN WATER FOR 3 DAYS, CHANGING THE WATER MORNING AND NIGHT.PASSED THESE THREE DAYS, WASH THE WHEAT AND PU IT IN A FOUR-QUART SAUCE PAN WITH 2+1/4 QUARTS (2,250 LITERS) OF WATER. PLACE OVER HIGH HEAT UNTIL IT STARTS TO BOIL, THEN LOWER THE HEAT TO LOW, DO NOT STIR. COOK 1 HOUR OR UNTIL THE WHEAT IS TENDER.
ENJOY E BUON APPETITO!!
THE PASTIERA NAPOLETANA IS A TYPICAL EASTER CAKE FROM NAPLES. THE PASTIERA RECIPE IS PASSED ON FROM GENERATION TO GENERATION AND EACH NEAPOLITAN FAMILY HAS ITS OWN VARIATIONS TO THE RECIPE. EVERYONE THINKS THAT THEIR RECIPE IS THE BEST AND WILL NOT DISCLOSE THE SECRETS!!
IF YOU CANNOT FIND THE PRE-COOKED WHEAT:
FIND 8 0Z. (225 GR) OF RAW WHEAT AND PUT IT TO SOAK IN WATER FOR 3 DAYS, CHANGING THE WATER MORNING AND NIGHT.PASSED THESE THREE DAYS, WASH THE WHEAT AND PU IT IN A FOUR-QUART SAUCE PAN WITH 2+1/4 QUARTS (2,250 LITERS) OF WATER. PLACE OVER HIGH HEAT UNTIL IT STARTS TO BOIL, THEN LOWER THE HEAT TO LOW, DO NOT STIR. COOK 1 HOUR OR UNTIL THE WHEAT IS TENDER.