Pastiera Napoletana
Back from Naples I tried to make some typical recipes. The first I made was "Gnocchi alla Sorrentina" but this one is somethink that requires more time
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Cooking tools:
- Spring form pan
- Rolling pin
- Pastry cutter
- Hand mixer
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Chef's knife
- Fork
- Toothpick
- Cooling rack
- Measuring spoon
- Measuring cup
- Refrigerator
Ingredients
- 600 grams Flour
- 6 Eggs
- 200 grams Sugar
- 200 grams Butter
- Pinch of Cinnamon
- Grated lemon peel
- 500 grams cooked wheat
- 500 grams whole milk
- 50 grams butter
- 1 tsp Sugar
- Pinch of Salt
- 500 Grams Ricotta
- 10 Eggs
- 500 Grams Sugar
- 60 ml Orange Blossom Water
- 60 ml Aroma Millefiore
- 1 Tsp Vanilla Extract
- Dash of Cinnamon
- Candied Citron
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