La Pasqua della tradizione: la Pastiera napoletana

Domani è Pasqua, e a me va di celebrare, più che la festività religiosa in sè, che ognuno avverte con intensità diversa, l’immensa varietà e grandezza della tradizione culinaria italiana delle feste, Pasqua inclusa.

E così, domandandomi quale piatto rappresentasse meglio di tutti la Pasqua per me, ho realizzato che più della torta pasqualina, dell’agnello, del casatiello e della cassata, la Pasqua per me è la Pastiera napoletana. Non perché faccia parte del mio bagaglio culinario, ma perché quando a Pasqua arriva da casa di qualche amico campano una bella fetta di pastiera, è là che per me inizia davvero la Festa.

Il suo aspetto di innocua crostata, il suo involucro di frolla fragrante e, nascosto, un ripieno morbido da cui si scatenano profumi inebrianti di fiori d’arancio e cannella. E il gusto?! La delicatezza del grano cotto e della ricotta, la dolcezza dei canditi… se ne parlo un altro po’ giuro che vado a tagliarmene un’altra fetta!

Insomma, qui non si parla della tradizione di casa mia, ma di una grande tradizione italiana che, sebbene geograficamente lontana, sento in assoluto come mia! Quindi, mi scuserete, ma questa non è una ricetta tramandata di nonna in nipote, ma è una ricetta di fiducia, e la mia fiducia è stata ampiamente ripagata!

Pastiera napoletana

Di Pubblicata:

  • Resa: una teglia di 20 cm di diametro
  • Preparazione: 60 minuti
  • Cottura: 40 minuti
  • Pronta In: 2 ore 40 minuti

Ingredienti

Istruzioni

  1. Per prima cosa preparate la pasta frolla: mescolate a mano o in un mixer il burro freddo a tocchetti, il pizzico di sale e la farina, fino ad ottenere un composto dall'aspetto farinoso. Ora mettete il composto a fontana e versate al centro l'uovo, lo zucchero e la scorza grattugiata; amalgamate velocemente gli ingredienti, fino ad ottenere una pasta elastica e compatta, che avvolgerete nella pellicola alimentare e lascerete nel frigo per circa 40 minuti.
  2. Nel frattempo preparate la crema di grano: versate in una pentola il grano precotto, il latte, il burro e la scorza di limone grattugiata e fate bollire il tutto a fuoco dolce, mescolando fino a quando non avrete ottenuto una crema densa. Versate il composto in una ciotola capiente e lasciate intiepidire. Intanto, in un mixer, frullate l'uovo e il tuorlo insieme allo zucchero, alla ricotta, all'acqua di fiori d'arancio e alla cannella, ottenendo una crema liscia e piuttosto fluida.
  3. Pre-riscaldate il forno a 200°C
  4. Quando saranno trascorsi i 40 minuti, stendete la pasta frolla, tenendo un po' di pasta da parte per le strisce di decorazione. Foderate con la pasta frolla una teglia rotonda di 20 cm di diametro, precedentemente imburrata e infarinata. Una volta che la crema di grano si sarà intiepidita, unitevi la crema di ricotta e amalgamate bene; aggiungete poi il cedro e l'arancia canditi e mescolate ancora. Versate il ripieno nella teglia foderata di pasta frolla e pareggiate bene i bordi della pasta (nel caso in cui questi siano più alti del livello raggiunto dalla crema).
  5. Con la frolla tenuta da parte, stendete una sfoglia non troppo sottile e ricavatene delle strisce larghe circa 1 cm (o come più vi piace) con una rotella tagliapasta dentellata. Le strisce serviranno per decorare la superficie della pastiera disponendole a griglia, come la più classica delle crostate. Spennellate delicatamente le striscioline con un uovo sbattuto o con del latte e infornate la pastiera in forno già caldo.
  6. Dopo circa 40 minuti (ma dipende anche dal vostro forno, quindi guardate che non si carbonizzi), quando la superficie sarà bella dorata, estraetela e lasciatela raffreddare nella tortiera stessa. Una volta fredda (fatela raffreddare completamente, mi raccomando, anche se sarà dura), sformate delicatamente la pastiera, mettetela su un piatto da portata e spolverizzatela con dello zucchero a velo.
  7. Un consiglio: la pastiera dà il meglio di sé se consumata almeno il giorno dopo rispetto alla sua preparazione, poiché gli aromi avranno così modo di amalgamarsi perfettamente e cosicché il dolce risulti compatto al punto giusto. Io l'ho preparata con due giorni di anticipo rispetto a Pasqua, ma si potrebbe anche prepararla ancora prima.

Pastiera fetta blog


Questa per me è l’essenza stessa della Pasqua, e con questa immagine evocativa, e il ricordo cocente di questo splendore sotto i denti auguro a tutti voi di trascorrere una BUONA PASQUA con chi vorrete (secondo il noto motto “Natale con i tuoi e Pasqua con chi vuoi“).

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