La Pasqua della Tradizione – La pastiera napoletana tradizionale

Ogni anno cerco di preparare il blog (e me stessa) alla Pasqua con una ricetta della tradizione, che sia la Torta Pasqualina, la colomba (con lievito di birra o a lievitazione naturale) o la Pastiera.

Sì, non è la prima volta che compare una pastiera su queste pagine. Ma se la prima era una versione base, molto buona ma anche molto semplice da realizzare, ho deciso che era ora di affinare la conoscenza di questo dolce che adoro, perché racchiude in sé tanto di ciò che amo nei dolci: la ricotta, i sentori di agrume (per la scorza di limone e per l’acqua di fiori di arancio), la pasta frolla, i canditi.

Così mi sono affidata a Teresa, e ho deciso di preparare una pastiera con tutti i crismi: la frolla preparata con lo strutto, il grano ammollato tre giorni e poi bollito lentamente, la ricotta sgocciolata attentamente, la cottura a bassa temperatura su pietra refrattaria e il riposo di tre giorni (che è una prova di resistenza e di volontà ferrea).

Lo so, forse non sarete più in tempo per l’ammollo e la cottura del grano, ma siete ancora in tempo per averla pronta, riposata e matura per la domenica di Pasqua.

Passerò ancora di qui per farvi i miei auguri, ma almeno non potrete accusarmi di lasciarvi a bocca asciutta per questa festività ormai imminente.

Pastiera napoletana

Pastiera napoletana

Di Pubblicata:

  • Resa: una pastiera di 28 cm (8/10 Persone servite)
  • Preparazione: 5 ore 0 minuto
  • Cottura: 1 ora 30 minuti
  • Pronta In: 6 ore 30 minuti

Ingredienti

Istruzioni

  1. Per prima cosa, mettete il grano intero, a chicchi, a mollo in acqua per 3 giorni cambiando l’acqua tre volte al giorno. Sciacquatelo sotto l'acqua corrente e, quando è ben pulito, pesatelo. Tenendo presente per 500 gr. di grano è sufficiente una pentola con 5 litri d’acqua, mettetelo a cuocere a fiamma alta fino alla bollitura. Abbassate poi la fiamma e continuate la cottura per circa un’ora e mezza. In alternativa, utilizzate 400 grammi di grano precotto.
  2. Il giorno prima, preparate la pasta frolla: lavorate brevemente strutto e farina fino ad ottenere delle briciole, aggiungete quindi lo zucchero, le uova ed impastate brevemente, finché il composto sta insieme e forma una palla. Avvolgetela col cellophane e mettetela in frigorifero fino al giorno successivo.
  3. Pesate 400 grammi di grano già cotto e scolato ed unitevi 150 ml di latte, mettete in un tegame e aggiungete la scorza di 1 limone (in grossi pezzi, poiché andrà poi tolta), 1 cucchiaino di zucchero e 1 noce di burro . Mettete a cottura a fuoco basso, mescolando spesso e lasciando cuocere fino a quando il composto non sia diventato cremoso.
  4. Montate a neve due albumi d'uovo.
  5. Lavorate la ricotta, precedentemente ben scolata (con un colino a maglie fitte o con una garza) con lo zucchero.
  6. Aggiungete quindi 5 uova intere e i 2 tuorli.
  7. Unite quindi i canditi, il grano, la scorza di limone, la cannella, l’acqua di fiori d’arancio. Infine aggiungete le 2 chiare montate a neve
  8. Foderate con la pasta frolla una teglia di circa 28 cm di diametro precedentemente imburrata ed infarinata. Versatevi quindi il composto preparato, livellatelo e disponete sulla superficie delle strisce di pasta formando una grata, come per la crostata.
  9. Pre-riscaldate il forno a 160°C (forno elettrico, modalità statica), mettendo la pietra refrattaria nel ripiano più basso del forno.
  10. Infornate per circa 90 minuti, quindi spegnete il forno e lasciatela per un po' nel forno caldo e socchiuso.
  11. Sfornatela, quindi spolveratela di zucchero a velo e dimenticatevela per tre giorni, al termine dei quali lo zucchero sarà scomparso, per essere sostituito da una crosticina umida.

pastiera napoletana

84 pensieri su “La Pasqua della Tradizione – La pastiera napoletana tradizionale

  1. Caspita che bontà, che tenacia e soprattutto che forza di volontà a vederla lì x 3 gg senza addentarla. Io non so se ce l’avrei fatta… anzi lo so, non ce l’avrei fatta, ecco.

  2. Uhhh, che bontà, questa devo provarla, mai fatto la pastiera, ma sempre e solo mangiata…invece della frolla con lo strutto sono una sostenitrice…. complimenti!

  3. questa è la nostra vera pastiera il grano a me è pronto e finalmente domani si inforna
    buonissime ,eh si non si toccano fino a domenica
    ricordalo ihihiihi
    buonissima e bravissima

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