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Pastiera Neapolitan






Pastiera typical Neapolitan pastry is a characteristic of the period of Easter. The pastiera is a dessert that is prepared in Naples on Thursday and the food is typically the day after cooking to give way to blend the flavors and the food cold! The original recipe of pastiera is not well defined because it is prepared when you go to taste and try to satisfy the tastes of diners. Depending on your preferences you put or do not bring i canditi perchè non a tutti piacciono. Nella mia ricetta lascio il grano tutto intero perchè ci piace sentire il grano, ma voi se volete dopo aver cotto il grano nel latte metà lo passate nel passaverdure e l'altra metà lo lasciate intero, oppure potete anche passarlo tutto nel passaverdure. La pastiera è un dolce che a Napoli si prepara tipicamente il giovedì e si mangia il giorno dopo la cottura per dare modo ai sapori di fondersi e si mangia fredda! Questa pastiera l'ha preparata mia sorella, non poteva venirgli meglio, provatela e fateci sapere.



INGREDIENTI PER UNA SINGOLA PASTIERA DA CIRCA 26 CM DI DIAMETRO:

Per la frolla:

260 gr di 00 flour mill Chiavazza
120 g butter at room temperature

110 gr sugar 1 whole egg + 1 egg yolk 1
teaspoon baking powder (optional)
grated rind of one lemon

For the filling:

375 g cheese Saint Lucia
220 grams of cooked wheat

200 grams of whole milk 170 g sugar 55 g butter


3 eggs 2 packets of vanilla aroma
a vial of orange blossom water (if I do not particularly like aggiungetene only a few drops)
the grated rind of half a lemon
50 g chopped candied citron and if you want, other dried fruit (we have not developed because there like) a pinch of salt



PROCEEDINGS

First, rinse the cooked corn in a colander and drain thoroughly. In a thick-bottomed pan place the cooked wheat with milk, 15 grams of sugar and butter and mix the ingredients.



Cook on low heat for about 40 minutes, until milk is absorbed. Once cooked allow to cool completely.



Prepare the pastry.
Place the flour, put in the middle sugar, soft butter puff pastry, eggs, grated rind of one lemon and a teaspoon of baking powder sweet.



Mix the ingredients quickly working the dough with your fingertips. Mix well to form a ball. Wrap in plastic wrap and store in refrigerator.



to drain the ricotta in a colander.



At this point, pass the cheese in the potato masher to make it more creamy and collect them in a large bowl.



Add 80 grams of sugar and stir with a wooden spoon to get this cream.



Add to this cream il composto con il grano e amalgamate col cucchiaio di legno con movimenti dal basso verso l'alto.



A questo punto prendete le tre uova e separatele così:
-in una ciotola montate 3 tuorli con 75 g. di zucchero (quello che vi era rimasto)
-in un'altra ciotola montate i 2 albumi con un pizzico di sale a neve ben ferma.
Ecco qui i due composti.



Unite i tuorli montati con lo zucchero e amalgamate dolcemente col cucchiaio di legno con movimenti dal basso verso l'alto.



Incorporate ora gli albumi montati a neve ben ferma col pizzico di sale col cucchiaio di legno con movimenti from the bottom up.



So for the past together all the flavors (candied citron, candied fruit other, the packets of vanilla and orange blossom aroma vial).



Mix these also very sensitive to not remove the cream with a wooden spoon with movements from the bottom up. And here's the cream ready:



Take the pastry from refrigerator, roll out on a floured work shelf (if you have used a marble-topped because the pastry should be lying on a shelf cold).



Grease and flour un ruoto da forno e stendeteci la pasta frolla (lasciate da parte un pò di pasta frolla per le striscioline).



Versate all'interno la crema ottenuta e livellatela per bene.



Stendete e ritagliate delle striscioline di pasta frolla con il tagliapasta dentato (per dare l'effetto zig zag) e stendeteli sulla pastiera. Tagliate il bordo di pasta frolla in eccesso, lasciando il bordo ad un'altezza di 3 cm circa al di sopra della crema.



Infornate per 1 ora e mezza a 180°. Mi raccomando, passato il tempo di cottura la pastiera va tenuta ancora un pò (circa 15-20 minuti) nel forno off until the ricotta darkens slightly!

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Plumcake of tiramisu with cream









Here's what I wrote with Camy cream, tiramisu cake plum type. I decorated with fruit because I wanted something cool, I used the kiwi and tangerines I had at home, but you can use any fruit, I propose that the next time we'll put the strawberries.


INGREDIENTS: 2 cups of coffee


without sugar 4 tablespoons milk 1 package of ladyfingers

fruit at
camy cream  (500 gr di mascarpone, 170 gr circa di latte concentrato zuccherato, 250 gr di panna da montare)


PROCEDIMENTO:

Preparate la camy cream  secondo la ricetta che trovate qui .




Preparate il caffè e macchiatelo con il latte. Mettetelo in un piatto fondo.



Foderate uno stampo per plumcake con la pellicola. Bagnate leggermente i savoiardi nel caffè da entrambi i lati. Disponete man mano che li bagnate uno strato di savoiardi sullo stampo.



Stendete un'abbondante strato di crema camy cream.



Stendete un ultimo strato di savoiardi bagnati velocemente nel caffè.



Stendete l'ultimo strato di crema (lasciate da parte un pò di crema per la decorazione finale).



Mettete in frigo per 20 minuti. Togliete il tiramisù dallo stampo capovolgendolo su di un vassoio.



Togliete la pellicola ed ecco il risultato.



Stendete uno strato leggero di camy cream che avete messo da parte, sulla surface of the tiramisu and decorated with tufts of Camy beautiful cream and fresh fruit (I used kiwi and tangerines, but you can use what you want, such as strawberries, bananas, raspberries etc). Store in refrigerator for 2 hours before serving.



Here's the inside ..



A fair share ..

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Camy Camy






Camy The cream is nothing but a mascarpone cream without eggs, sweetened with condensed milk and whipped cream to make it pretty fluffy. By Camy cream can do everything from simply serving in bowls garnished with berry sauce and garnished with fruits, such as filling for cannoli, cream puffs and sponge cakes and other bases for tarts, tiramisu and even just to decorate cakes instead cream. As for the ingredients possibly hold all the ingredients in the refrigerator should be cold to fit well. It was a long time since I heard about the web and I always wanted to try it so I finally tried it. Result? Now I've proven I guess I will refer to, but next time I try it with the addition of Nutella:).


INGREDIENTS:


500 g mascarpone 170 gr sweetened condensed milk (1 tube)
250 g whipping cream

PROCEDURE: Give some

whip round to medium-high speed for "inflating" the mascarpone.



Add to wire, again with the beaters moving at low speed, the sweetened condensed milk.

nb do not know why, probably depends on the mascarpone, (mascarpone might be similar to the liquid buttermilk, remove it before putting it in the bowl and knead with whips) sometimes a tube of milk is too . So if you think that it might serve a little less, stop before the cream becomes liquid.



Here is how the cream before adding the cream.



Now Whip the cream until stiff and incorporate the cream to make it fluffy,



very gently with a hand whisk to incorporate the whipped cream with other ingredients movements from the bottom up so as not remove it. Here's Camy cream ready.



Keep it in the fridge for 1 hour covered by the film before using it.

ps I with this I've made a plum cake tiramisu Camy cream to very good .. soon you will see:).

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cream with pistachio cream








The pistachio cream is suitable for filling cakes, pastries (for stir the cream puffs with whipped cream). The recipe I saw from Veronika and honestly thought I could play at home. Why does it take the cream thickens a bit, but I assure you that if you like the pistachio cream, you will love this cream.



INGREDIENTS:

100 grams of chopped pistachio

600 ml milk 4 egg yolks 125 gr sugar medium

35 gr flour 00 gr
15 cornstarch 1 vial
vanilla flavoring (optional)

PROCEEDINGS

The pistachio is to use an unsalted pistachios, if you can not find it purchased already chopped pistachios that are in the Department of products for desserts.



Heat in a thick-bottomed pan milk (must be boiling, take the test with your finger) and add crumbled pistachios. Let rest for 30 minutes with a lid.



Meanwhile, beat the egg yolks with sugar,



add the flour and cornstarch.



Passare il composto con un colino e raccoglierlo in una ciotola.



Portare ad ebollizione il latte al pistacchio così ottenuto.
Unire a filo il latte al pistacchio intiepidito al composto con le uova.



Mescolare i due composti e aggiungete la fialetta di aroma vaniglia per dolci.



Versare il tutto in una pentola e far cucinare a bagnomaria. Mescolare di continuo fino a fare addensare la crema.



Lasciate raffreddare completamente



e mettete la pistachio cream in the fridge for a couple of hours to rest before use.



With this recipe I participate in the contest Catherine .