Pastiera Napoletana | Antonino Cannavacciuolo | Chef Recipes | Reporter Gourmet S.r.l.

Name: Pastiera Napoletana | Antonino Cannavacciuolo | Chef Recipes | Reporter Gourmet S.r.l.
Ingredients: 300 g of cooked wheat; 200 ml milk; 1 tablespoon of lard (possible to substitute with butter); the zest of 1 untreated lemon; the zest of 1 orange; 350 g fresh buffalo ricotta, if you cannot find buffalo ricotta you can use cow's ricotta; 300 g sugar; 4 whole eggs; 3 yolks; a pinch of cinnamon powder; 150 g candied fruit, preferably orange and citron, cubed; 5 drops of orange blossom aroma; 390 g of 00 flour; 55 g of almond flour; 135 g of icing sugar; 75 g eggs; 220 g cream butter; 1 vanilla stick; 2 g natural salt

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Pastiera Napoletana | Antonino Cannavacciuolo

Keywords

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Pastiera
Antonino
Napoletana
Cannavacciuolo
Pastiera Napoletana | Antonino Cannavacciuolo

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Ingredients

300 g of cooked wheat
200 ml milk
1 tablespoon of lard (possible to substitute with butter)
the zest of 1 untreated lemon
the zest of 1 orange
350 g fresh buffalo ricotta, if you cannot find buffalo ricotta you can use cow's ricotta
300 g sugar
4 whole eggs
3 yolks
a pinch of cinnamon powder
150 g candied fruit, preferably orange and citron, cubed
5 drops of orange blossom aroma
390 g of 00 flour
55 g of almond flour
135 g of icing sugar
75 g eggs
220 g cream butter
1 vanilla stick
2 g natural salt