Pastiera Napoletana

4 cups of All Purpose Flour
½ cup of Granulated Sugar
4 Egg Yolks
1 1/2 tsp of Orange zest
1 tsp of Salt
¾ cup of Unsalted Butter, cold and cut into small cubes
¼ cup of Vegetable Shortening, cold and cut into small cubes
1 Envelope of Vanillina or 1 tsp of Vanilla Extract
A few Tablespoons of Ice Water

For the Grain:
1 580 gr Jar of Grano Cotto
3 1/4 Cups of Whole Milk
4 Tbsp of Unsalted Butter, at room temperature

For the remaining filling:
500gr of Whole Milk Ricotta
1 ½ cups of Granulated Sugar
½ cup of Citron
1 tsp of Ground Cinnamon
1 vial of Millefiore
6 Eggs


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