Recipe of April

Pastiera
(Traditional neapolitan easter cake)

Let’s begin kneading gr. 500 of meal, 3 whole eggs, 200 gr. of  margarina, gr. 200 of sugar, grated lemon peel. Let’s rest in the frig for at least 30 minutes.
Now,let’s boil gr. 500 of wheat in tin with a piece of butter ( about gr. 50 ) and gr. 250 of milk for about half an hour. Let it become cold.

Then let’s pass in the masher gr. 500 of “ricotta” ( cottage cheese made of skim milk ) and amalgamate in it half kilo of sugar.

Let’s separate the white and the red of 6 eggs. Let’s whisk egg whites stiff and incorporate the reds in the “ricotta”. Now, let’s join slowly the wheat, the whites beaten, 2 papers of vanilla, grated orange peel, candied citron in little pieces, orange blossoms liqueur.
Now you have to lay the kneaded by using the rolling pin and after having oiled a large baking tin ( or 2 smaller ) put it on the bottom and on the walls of the tin.

Then let’s pour inside the stuffing. Let’s cross on it strips of dough and put it in the already warm oven and cook at 170 °C for about 1 hour.

Cut it in slides when cold and…

Happy Easter!!!

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