Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, la pastiera. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

La Pastiera is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. La Pastiera is something that I’ve loved my whole life.

Try it today and revolutionise the way you work. Torta di nocciole - hazelnut cake. Shaun Hill. hide story show story. Originally from Naples, the pastiera Napoletana has become a firm favourite throughout Italy during the Easter period.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook la pastiera using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make La Pastiera:

1. Make ready Round of SWEET pastry (make your own or buy it)
2. Prepare 380 g cooked wheat
3. Prepare 300 g ricotta cheese (if you can, from sheep)
4. Take Candid fruit (lemon and orange, 80 g total)
5. Make ready 40 g butter
6. Prepare 3 eggs
7. Make ready 1 vanilla pod
8. Make ready 300 g sugar
9. Prepare 1 lemon peel
10. Get Spoonful orange flower water
11. Make ready 200 ml milk
12. Make ready Icing sugar to serve

Throughout Italy the use of eggs and grains are predominate during Easter time as its said to. The Pastiera is the emblematic and legendary traditional Neapolitan Easter pie. Made with traditional ingredients like, ricotta, cooked wheat and orange blossom water, is an Italian dessert to absolutely prepare it at least once in a lifetime! This Pastiera Napoletana Recipe is a traditional cake served during Easter time in the Napoli region.

Instructions to make La Pastiera:

1. Get the wheat, lemon and butter, put in a pan
2. Add milk and bring slowly to the boil. Simmer on low for 20 mins. Leave to cool for about 2 hours. If making pastry, do it now.
3. Meanwhile, get your candid fruit and blend in a food processor. When cool, remove lemon from mixture and using a hand blender, whizz it up
4. Put ricotta in a bowl. Add sugar and mix. Add wheat mixture and mix.
5. Add eggs, vanilla, orange water and fruit. Mix very well until all smooth and creamy like
6. Put sweet pastry in a 24cm cake tin, cut off the edges. Add mixture and use edges to make a pattern on top. Bake at 160 for 1 hour until brown. IMPORTANT: leave to cool on wire rack UNCOVERED for 24 hours
7. When ready to serve, sprinkle with icing sugar and enjoy with a delicious sweet wine :)

Made with traditional ingredients like, ricotta, cooked wheat and orange blossom water, is an Italian dessert to absolutely prepare it at least once in a lifetime! This Pastiera Napoletana Recipe is a traditional cake served during Easter time in the Napoli region. It is a classic and a delicious recipe, and easy. It is four to six cm high and with slanted walls. For many years my Italian cousin spoke of "La Pastiera", the traditional Italian Easter grain cake.

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