Tag: Pastiera

Semifreddo pastiera, the original recipe for Easter – Italian cuisine reinvented by Gordon Ramsay

Never tried it semifreddo pastiera? The aromas and flavors of the Neapolitan classic are the same, but in a much fresher version. And the shape, with the appropriate mold, becomes that of an Easter egg. From an idea of our chef Crescenzo Morlando, we created this special dessert with a truly delicious evocative shape in our editorial kitchen. Below you will find the recipe and to follow step by step photo to cook with us. Shall we try to do it together for Easter 2024?

Semifreddo pastiera

Time 1 hour and 15 minutes + 6 hours of rest

Ingredients for 6 people

200 g flour
150 g butter
100 g hazelnut flour
90 g brown sugar
1 egg yolk
salt

For the cream

200 g ricotta
200 g cooked wheat
200 g sugar
200 g whipped cream
4 egg yolks
8 g gelatine sheets
orange flower water

Method

For the shortcrust pastry

Mix the soft butter with the sugar and a pinch of salt, then add the egg yolk and finally mix the two flours.
Form a loaf, wrap it in baking paper and place it to rest in the fridge for at least 1 hour.
Then roll out the dough to about 1cm thickness and cut out 2 eggs using a special mould, like the one we used at Tescoma.
Take one of the two egg-shaped doughs and decorate it with the tart pastry cutter and place both on a micro-perforated mat placed on a plate.
Bake at 175°C for 12-15 minutes. Remove from the oven and let cool.

Chocolate pastiera – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First of all, cook the wheat in a saucepan with milk, vanilla, orange and butter over a low heat for about 30 minutes, stirring occasionally.

In the meantime, prepare the shortcrust pastry: combine all the dry ingredients (flour, sugar, cocoa and yeast) in a bowl and mix, then add the egg, egg yolk and butter, working quickly until you obtain a smooth dough.
Wrap the pastry in cling film and leave it to rest in the fridge for at least 30 minutes.

Let the wheat cook until the milk has been completely absorbed, then leave to cool.
Transfer half the mixture into a blender, add the candied oranges and blend.

Separately, sift the ricotta into a bowl, then stir in the sugar, cream of wheat, eggs and flavourings.
Mix well, then add the chocolate chips.

Take the pastry and roll it out into a thin sheet, then use it to line the already buttered and floured mould.

Even the edges and prick the bottom with the tines of a fork.

Knead the leftover shortcrust pastry again, roll it out into a sheet and cut into strips.

Pour the filling into the shortcrust pastry shell, then decorate with the strips creating a lozenge pattern.
Cook for about 1 hour or until lightly golden in a static oven preheated to 180°C.

The chocolate pastiera is ready, let it rest for at least 1-2 hours before serving, so that it can cool and the flavors settle.

Neapolitan pastiera | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

A typical Easter dessert: la Neapolitan pastiera! Originally from Campania, but now widespread throughout Italy and beyond! It’s a fairly simple cake to make, but there are some precautions to follow if you want to prepare it to perfection!

Let’s start with the dough! It is indeed a cake based on cooked corn: if you really want to get a homemade dessert, don’t buy the one already made, but cook it at home. All you need to do is prepare it a little in advance, maybe two days before, when you have a little time.

Orange blossom, cinnamon And vanilla! You can choose which aromas to use, all or just two, but always use them sparingly: it is a traditional cake from Campania, which in any case always remains very delicate; therefore, she doesn’t need too many flavors.

When you do the shortcrust pastry, don’t knead it for too long because you risk ruining the dough: the butter will melt in any case thanks to the heat of your hands; therefore, this step does not require extremely long times.

What pan to use? You need a specific one for this type of cake, different from that of tartin aluminum it’s a lot high. So look for it to be light and with a diameter of about 25 cm.