Neapolitan pastiera: the original recipe of a great pastry chef to make the perfect dessert – Wine D

Name: Neapolitan pastiera: the original recipe of a great pastry chef to make the perfect dessert – Wine D
Ingredients: 500 g re-milled semolina (w180); 250 g butter or even better would be to use lard (of excellent quality); 170 g icing sugar or (130 grams of icing sugar with 45 grams of dextrose); 1 whole egg (about 60 grams) + 1 egg white (about 30 grams); 30 grams of lemon peel; 300 grams of sheep ricotta; 200 grams of cooked wheat; 240 grams of granulated sugar; the peel of 1 organic and untreated lemon; 50 grams of candied citron; 50 grams of candied orange; 50 grams of candied pumpkin (cucuzzata); 50 grams of whole milk; 20 grams of butter or lard; 2 whole eggs (about 125 grams) + 2 egg yolks (50 grams); vanilla (optional); 20 ml of orange blossom essence (orange blossom); pinch of cinnamon (optional)

winedharma.com

Directions The Neapolitan pastiera is a myth, not only the classic Neapolitan Easter cake but an authentic family tradition, a jewel of Neapolitan pastry.

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