Diseases of the apparatus

The Ischian Pastiera

Ingredients:
For a dose of 4 pastries of 1.2 kg
+Shortbread
+500 gr. 00 flour
+250 gr. sugar
+250 gr. butter
+3 eggs
+2 egg yolks

For stuffing
+1 kg wheat
+1 kg fres ricotta
+800 gr. sugar
+13 whole eggs
+400 gr. orange peel
+2 Aroma of ‘Millefiori’
+1 Aroma of Orange
+1 Vanillin

Directions:

Let us start cooking 250 gr. of wheat in 1,5 liters of water, carefully sift ricotta to refine it in the right place, then we incorporate sugar. In parallel, we start the preparation of the pastry. Both compounds prepared to be kept overnight in the refrigerator in view of the processing of the next day.
Out of this preview phase, the next morning we add to the mixture of sugar and ricotta wheat previously cooked, progressively we add zest of orange and spices.
We properly mix all the ingredients as they are added to the recipe in order to guarantee a good emulsion.
Subsequently we incorporate into the mixture the 13 previously beaten eggs.
After these operations, we cover the cake tins with a diameter of 26 cm of pastry and pour them carefully our compound; we complete our work by adding the traditional strips of pastry.
 We are ready for cooking!
Bake our pastries for one hour and twenty at a temperature of 170 degrees.
Finally, a little advice, once out of the oven let stand your pastry for at least 36 hours, the tasting will leave you even more satisfied because the extraordinary bouquet of scents and aromas of pastiera will have the right timing to manifest its full potential.
 We wish you all a happy Easter 2015, hoping that this year will be little sweeter thanks to our collaboration.

See all photos of the Easter recipes of Ischia