Italiano
The confectioner Aniello Carotenuto from the PastaBar Leonessa (Nola), shows his recipe: “Pastiera Leonessa”.
Ingredients for the short pastry
flour 600gr
sugar 300gr
butter 300gr
egg n°2
egg yolk n°4
grated lemon peel
Ingredients for the inside
sugar 600gr
egg n°7
egg yolk n°3
orange blossom water
grated orange peel
orange 300gr
Ingredients for the wheat
wheat 500gr
milk 350gr
butter 50gr
vanilla
a pinch of salt
Method
Start kneading the short pastry. Blend flour, sugar, butter, eggs, egg yolks and lemon peel together. Keep the dough into the fridge. Meanwhile, cook the wheat with milk, butter, vanilla and a pinch of salt, until you get a cream. Then add sugar, eggs and wheat to ricotta. Now you have the dough for the inside. Use short pastry for the base of the mould and then add the dough for the inside. Use another layer of short pastry on the top in order to close. Bake at 175° for 50 minutes. Enjoy when it gets cold!
