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Alme

Pastiera Neapolitan Alme

Although Easter is far away, I felt like a good pastiera. I said why wait!

And here I am to be with oven and stove!

Then :

500 grams of cooked wheat
300 ml of milk
a tablespoon of lard or butter
a tablespoon of sugar and a pinch of salt

Then:

700 g cheese
600 grams of sugar
7uova + 3 yolks
50 g orange flower water

citron, pumpkin and other mixed candied fruit (cut into small pieces)

chocolate chips


and the pastry

500 grams of flour,
3 eggs,
200 grams of sugar,
200 grams of lard,
a snifter witch

in advance (even the night before) to prepare the dough for mixing the base pastry ingredients in a not too much work and let it rest. A low heat, cook the corn with the milk, a tablespoon of lard and sugar until the mixture becomes creamy, leave to cool. In the meantime, put the ricotta in a bowl, mash and knead it with sugar.
Then add egg yolks, the grated rind of lemons, water mixed blossoms and candied fruit and add the creamed corn and mix again. Roll out the pastry to a thickness of about three millimeters and line a shallow roasting pan previously greased with little lard and flour. Pour in the filling, filling the pan no more than 2 / 3 of the same, with the remaining dough to form noodles and place a grid on the compound. Bake in the lower part at about 170 degrees for about 1 hour and a half, and let cool before sprinkling with powdered sugar. In Naples is preparing several days before the Passover, not only for the days of Lent, but to give time to rest and mix the sweet aromas making it become a proud and unique flavor that makes this dessert a favorite tradition.