Cooked Wheat Grains for Neapolitan Grain Pie
wheat, water, salt.
Nutritional values for 100gr
|Energy||KJ 287 – Kcal 68|
|of which saturated fatty acids||0 g|
|of which sugars||0,8 g|
Once opened keep refrigerated, as it is, consume within 3 days.
Once opened, keep refrigerated as it is and use within 3 days. NEAPOLITAN PASTIERA RECIPE (Serves 10) For the filling: 420g ricotta-420g sugar-6 eggs-420g cooked wheat-1 vial of wildflower aroma-lemon peel-50g mixed candied fruit (citron and orange peel) Doses for the shortcrust pastry: 350g flour-2 egg yolks-140g butter or lard-140g sugar-salt (a pinch) PROCEDURE: 1) Mix well the ricotta (420g) sieved first with the sugar (420g); 2) Always stirring, the 6 egg yolks one by one, all the D’Amico wheat contained in the jar, and the vial of wildflower aroma; 3) Add the grated lemon peel to the mixture, the candied fruit (50g) cut into cubes and finally the whipped egg whites; Mix until the mixture is creamy and homogeneous; 4) Prepare the shortcrust pastry, kneading the flour (350g), 2 egg yolks, softened butter or lard (140g), sugar (140g) and a pinch of salt, just the time necessary to obtain a smooth dough and homogeneous .. 5) Grease and line the pan with shortcrust pastry, pouring the mixture from point 3. 6) Decorate the pastiera with the shortcrust pastry cut into strips. 7) Bake the pastiera in a preheated oven at 180 ° for about 1 hour. 8) Let the pastiera cool and sprinkle with icing sugar before serving.