{"id":57790,"date":"2018-03-02T17:56:50","date_gmt":"2018-03-02T17:56:50","guid":{"rendered":"https:\/\/cucineditalia.com\/the-pastiera-napoletana-of-chef-antonio-borruso\/"},"modified":"2023-03-19T10:43:49","modified_gmt":"2023-03-19T10:43:49","slug":"pastiera-napoletana-of-chef-antonio-borruso","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/pastiera-napoletana-of-chef-antonio-borruso\/","title":{"rendered":"The Pastiera Napoletana of Chef Antonio Borruso"},"content":{"rendered":"

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,<\/b> among the most beloved preparations of traditional Italian pastries.<\/p>\n

\"Zuppa<\/p>\n

The Recipe\u2019s Ancient Origins\u00a0<\/span><\/h2>\n

A delicacy with ancient and evocative origins, attributed to the magical touch of the siren Partenope. <\/b>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.<\/b> Welcoming the gifts willingly, Parthenope united them, giving birth to the mouth-watering dessert.<\/p>\n

\"Zuppa<\/p>\n

Zuppa di Pastiera Napoletana\u00a0<\/span><\/h2>\n

Among the most interesting variants in recent years is the Zuppa di Pastiera Napoletana by chef Antonio Borruso of Umami Bistrot<\/a> in Bormio<\/a>, an original interpretation of a Neapolitan classic with different textures which are skilfully combined.<\/b><\/p>\n

Ingredients<\/h3>\n

For the shortcrust pastry<\/strong><\/p>\n

250 gr butter<\/p>\n

200 gr butter<\/p>\n

1 dl whole eggs<\/p>\n

Grated flavorings<\/p>\n

1 vanilla stick<\/p>\n

15 gr honey<\/p>\n

500 g flour<\/p>\n

For the cinnamon sauce<\/strong><\/p>\n

500 gr water<\/p>\n

200 gr sugar<\/p>\n

30 gr of cinnamon<\/p>\n

3 gr of xanthan<\/p>\n

For the pastiera liquid<\/strong><\/p>\n

580 gr of wheat<\/p>\n

250 gr of milk<\/p>\n

500 gr of ricotta romana<\/p>\n

6 yolks<\/p>\n

500 gr sugar<\/p>\n

1 ampoule of millefiori<\/p>\n

1 vanilla stick<\/p>\n

\"Zuppa<\/p>\n

Preparation<\/h3>\n

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.<\/p>\n

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.<\/p>\n

Serving<\/h3>\n

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.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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\u2019s Ancient Origins\u00a0 A delicacy with ancient and evocative origins, attributed to the […]<\/p>\n","protected":false},"author":4,"featured_media":57792,"comment_status":"open","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15654],"tags":[21134,21135,21137,21136,21139,21138],"class_list":{"0":"post-57790","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recipes-from-italy","8":"tag-easter-en","9":"tag-easterrecipe","10":"tag-neapolitanpastiera","11":"tag-pastieranapoletana-en","12":"tag-zuppa-di-pastiera-napoletana-en","13":"tag-zuppa-di-pastiera-napoletanapasqua-en"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/57790","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=57790"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/57790\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/57792"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=57790"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=57790"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=57790"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}