D'amico Grano Cotto per Pastiera Napoletana 580 g Cooked Italian Wheat

£9.9
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D'amico Grano Cotto per Pastiera Napoletana 580 g Cooked Italian Wheat

D'amico Grano Cotto per Pastiera Napoletana 580 g Cooked Italian Wheat

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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The wheat needs to be soaked at least 24 hours before it is cooked. When using durum wheat (the usual in Southern Italy), it needs to be soaked for 3 days and the water needs to be changed each morning and each evening. With our soft wheat, 24 hours is sufficient. The wheat is then cooked with milk, lemon zest, and butter until it is al dente. This takes about an hour and a half, or half that time with a pressure cooker. To cut down on the preparation time, in Italy the boiled wheat ( grano cotto), is sold precooked. Since it is not available here, I made my own from scratch. Pull pastry together with your hands and shape into a flat disc with out overworking the pastry; wrap in clingfilm and chill in fridge for 20-30 minutes Sprinkle with icing sugar (using a sieve to distribute it evenly) before serving to make it look pretty. Wine pairing Use a metal pie dish or springform pan to make your pastiera. The pastiera crust will come out better this way.Do not use a glass dish, or anything but metal. If you have Southern Italian descendants, I am sure you are familiar with this traditional Italian Easter cake.

Carefully wrap the dough around your rolling pin and transfer it to the pan. Use your fingers to press it into the pan and repair any tears, and a knife to cut off excess crust. Now turn your attention to the filling. First, drain and rinse the grano cotto and put it in a saucepan with 250g of milk, a vanilla pod, a sprinkle of cinnamon and half of the orange zest. Heat on a low to medium flame for around 15 minutes, being careful not to let the milk boil over. Leave to cool. Making the grano cotto or cooked wheat was initially the most difficult part of Pastiera Napoletana. For my first attempt, I cooked the wheat berries until they were plump and tender, then I made the wheat cream by simmering the cooked wheat again in milk and butter. This made the wheat even softer, but to my surprise, when the berries baked in the filling, they actually regained firmness. The extra chewy wheat berries weren’t unpleasant, but I definitely wanted them to be less toothsome. If you don’t have a food processor, chop the cold butter into small pieces then rub into the flour until the mixture is crumbly. Stir in the sugar, lemon zest and salt then add eggs to form a dough. Proceed with the recipe.It’s tempting to dig in as soon as the timer goes off and the biscuit brown color I’ve been waiting for signals that it’s finally done, but Clark’s recipe and a modicum of self-restraint sends me to another room to catch up on my stories. The second-most time-consuming part of Clark’s recipe? A 12-hour resting period (in the fridge) that allows the filling to set. If you’re planning on making this recipe as an Easter dessert and can’t find grano cotto, start the soaking process on Wednesday morning and bake on Saturday so it’s ready in time for Sunday. As the pastry has baking powder you need to bake the pie as soon as possible. The pastry cannot rest for hours. Cooked grano cotto is available in jars from Italian import stores or online. This recipe uses half of the jar pictured. Double the recipe (using a full jar of grano cotto) and make two pies. Ricotta is a cheese made by re-cooking (ri-cotta in Italian) the serum, called whey, that is left over after the milk has been curdled to make cheese.

This recipe is a very traditional recipe for the dessert, including a traditional pasta frolla (shortcrust dough), and candied orange peels and fior d'arancio (orange blossom water) for the filling. Jump to:Whole milk ricotta cheese - Truthfully, low fat ricotta cheese won’t give you the same creaminess and smoothness that whole milk ricotta cheese will. Add the grano cotto to a saucepan, along with the other indicated ingredients, over low heat. Bring to a simmer and cook, stirring frequently, until the mixture turns creamy and porridge-like, usually about 5-10 minutes. Turn off the heat and let the mixture cool completely. Make the filling: Fior d'arancio (orange blossom water)- This is water distilled with the essence of flowers from bitter oranges. The orange flower petals are boiled in water, and the scented steam is captured and condensed, making a clear, highly fragrant, and gently flavored liquid. It adds depth and even more citrus flavor to this pie. Typically, a pastiera is served “family style” directly from the pie plate. If you want a more elegant presentation, however, you can bake your pastiera in a springform baking pan and unmold it before serving. Variations Let the pastiera cool completely. If you have the time, let it rest overnight. Serve, straight from the pie plate, dusted with confectioner’s sugar.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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