Pastiera Napoletana Recipe
Learn how to make the classic Italian dessert, Pastiera Napoletana. An authentic Italian recipe. Find the best Italian ingredients at Gigi Importing.
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Cooking tools:
- Pot
- Saucepan
- Stove
- Whisk
- Mixing bowl
- Measuring cup
- Kitchen scale
- Grater
- Cake pan
- Rolling pin
- Oven
- Wooden spoon
- Spatula
- Fine-mesh sieve
- Pastry brush
- Cooling rack
- Chef's knife
- Cutting board
- Kitchen timer
- Oven mitt
Ingredients
- 1 jar of GiGi grano cotto
- 150ml milk
- 40g butter or lard
- The skin from one whole lemon
- 500g ricotta
- 400g sugar
- 5 whole eggs
- 2 egg yolks
- 1 packet of vanilla
- 10 ml (or to taste) of GiGi Prisco Fior D'Arancio (orange blossom extract)
- A pinch of cinnamon
- Citrus candied fruit
- 500g flour
- 3 whole eggs
- 200g sugar
- 200g butter or lard
- A tablespoon of honey
- A bit more butter to grease the pan
- Icing sugar (powdered sugar)
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