Easter is just around the corner and it’s time to think about the preparation of typical sweets for the most mouth-watering holiday of the year, first and foremost the traditional Neapolitan Pastiera, among the most beloved preparations of traditional Italian pastries.
The Recipe’s Ancient Origins
A delicacy with ancient and evocative origins, attributed to the magical touch of the siren Partenope. To pay homage to the mythological creature, a fascinating cult was celebrated, bringing the mermaid seven gifts: flour, symbol of wealth; ricotta cheese, emblem of abundance; eggs, representing fertility; wheat cooked in milk, a fusion of animal and vegetable kingdoms; orange blossoms, with the scent of spring; and spices and sugar, to celebrate the sweetness of the mermaid’s song. Welcoming the gifts willingly, Parthenope united them, giving birth to the mouth-watering dessert.
Zuppa di Pastiera Napoletana
Among the most interesting variants in recent years is the Zuppa di Pastiera Napoletana by chef Antonio Borruso of Umami Bistrot in Bormio, an original interpretation of a Neapolitan classic with different textures which are skilfully combined.
Ingredients
For the shortcrust pastry
250 gr butter
200 gr butter
1 dl whole eggs
Grated flavorings
1 vanilla stick
15 gr honey
500 g flour
For the cinnamon sauce
500 gr water
200 gr sugar
30 gr of cinnamon
3 gr of xanthan
For the pastiera liquid
580 gr of wheat
250 gr of milk
500 gr of ricotta romana
6 yolks
500 gr sugar
1 ampoule of millefiori
1 vanilla stick
Preparation
Prepare a syrup with water and sugar then add cinnamon powder and bind with xanthan, then let cool and put everything in a cooking bottle until ready to use.
Cook the wheat with milk in a vacuum bag in a 70 g water bath for a duration of 24 hours. Once the required time has elapsed, allow to cool. Then bring together the rest of the ingredients in a jug, including the wheat with milk, and blend everything in a thermomix at maximum speed for 5 minutes.
Serving
On a flat plate lay the pastiera cream, finish with the spheres made of shortcrust pastry, candied fruit and, to finish, cinnamon sauce and powdered sugar.