Neapolitan pastiera by Antonino Cannavacciuolo: the recipe

For each Campania the Neapolitan pastiera corresponds to a childhood memory. There Neapolitan pastiera Of Antonino CannavacciuoloTo do the test of the nine with one of the most famous and pop chefs, born and raised in the alleys of the Sorrento coast, he brings him back to when he was a child and attended the rite of preparation in the country house of family. “If you tell me pastiera to me it comes to mind Ticciano»He says what Chef Three Michelin Stars in Villa Crespi (Lake Orta) and judge of MasterchefTelling about when he lived in the house that for some years with his wife Cinzia Primotesta he has transformed into a resort (the aqua countryside).

The Neapolitan pastiera by Antonino Cannavacciuolo

“We had the wood oven and below Easter he was on continuously, for at least 10 days. I will never forget the perfume that emanated that oven, it only has it the shepherd. I have it just in the bones, it’s part of me »continues Cannavacciuolo describing A Liturgy typical of the cakeof a preparation experienced every year as a party in the party. «All the neighbors came to cook and in the end we did the tasting race: everyone tasted the other’s recipe, and then it was a vote. Every year there was a different winner because with the same recipe the pastiera can give different results every time it is prepared. This is also the beauty ».

Pastiera: a sweet “pop”

And not only that, because, as Cannavacciuolo says: “The pastiera is a dessert pop, which you can do with feeling: there are those who do it with the doses in the eye or glass». A little out of question of tastes, since there are those who love the pastiera with more or less ricotta, more or less candied fruit or aromas, a little because those who were born in Campania have grown by seeing it.

The real secret of good pastiera? «The ingredients, as with every dish. Get a quality ricotta, first of all “. The special touch? “Everyone has their own and there is no discussion.” His? “I put a little vanilla, I really like it.” Do you want to try? Here is the recipe of Antonino Cannavacciuolo’s Neapolitan pastiera.

The Neapolitan pastiera by Antonino Cannavacciuolo: recipe

Ingredients for the filling

• 300 g of cooked wheat
• 200 ml of milk
• 1 tablespoon of lard (possible to replace it with butter)
• The zest of 1 untreated lemon
• The zest of an orange
• 350 g of fresh buffalo ricotta, if you don’t find it buffaloes you can use vaccine ricotta
• 300 g of sugar
• 4 whole eggs
• 3 yolks
• 1 pinch of cinnamon powder
• 150 g candied fruit, preferably orange and cedar, cubes
• 5 drops of orange blossom aroma

Ingredients for the pastry

• 390 g of 00 flour
• 55 g of almond flour
• 135 g of icing sugar
• 75 g of eggs
• 220 g of ointment butter
• 1 vanilla stick
• 2 g of natural salt

Procedure

1. In a planetary mixer using the leaf hook mix the butter with almond flour, the icing sugar, vanilla and salt for a few seconds. If you do not have the planetary mixer, you can mix the ingredients by working them vigorously with your hands.
2. Incorporate the eggs (at room temperature) the white flour little by little until the mixture acquires consistency.
3. Form a ball and wrap it in plastic wrap. Place it in the refrigerator for a few hours.
4. In a saucepan, cook on very low heat, milk, lard, lemon zest and orange, stirring occasionally for about 30 minutes until they become a cream.
5. Turn off and let room for room temperature cool, eliminating the citrus peel.
6. Whip ricotta, sugar, eggs, yolks, cinnamon in a planetary mixer or with the electric mixer and then add the mixture to the one with the wheat by adding the candied fruit and the aroma of orange blossoms.
7. Line a cake pan with the shortcrust pastry, leaving a little aside, and fill with the mixture obtained.
8. With the short pastry remained strips and intertwine them on the surface of the cake.
9. Bake in the oven at 190 ° for about an hour. Check the internal cooking of the pastiera with a wooden toothpick.
10. When cooked, turn off the oven and let it firm in a shelled oven for at least an hour and 30 minutes. When the cake is cooled, turn it out carefully and serve at room temperature.

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