Giallo zafferano pastiera napoletana

From an ancient goddess and convent kitchens, a beloved Easter dessert

giallo zafferano pastiera napoletana

Confesso il mio peccato, nn amo ne la pastiera ne' la cassata! pur avendola fatta più di una volta! ma ho assaggiato una la forno tanti anni fa.

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Easter is big in Italy both as a religious festival and as a reason to gather together with family and friends. As with the UK, lamb features on the menu. It's cooked in various ways depending on which region of Italy you are in. One year we sent my Father-in-law to buy the lamb as I was in charge of the cooking and he came back with goat! He said he couldn't find lamb so I would have to come up with something! It was also in the form of little chops rather than a leg joint. Given that Nonno's oven was bought in the 50's I was then cooking an unknown meat to me!

There is a description of it by one of the Latin authors. Lewis was a sergeant in the British Army Intelligence Corps and kept a diary of life in the war-torn city. I first encountered pastiera when we visited the city in June , and was drawn in by the cute olde style packaging of a bakery that specialised in this special pastry. Although that bakery seemed to sell it all year round, pastiera is more specifically associated with Easter. Though its origins — as Lewis says — are pagan, ancient Roman. It may have been eaten as part of celebrations of the goddess Ceres Demeter to the Greeks who oversaw agriculture, grain and fertility. Or something like that.

The story goes that pastiera Napoletana was first made during Pagan celebrations in Italy, to mark the return of spring in other words, what we would now call Easter. To thank her, the people of Naples gifted her with the most precious products of their land: flour, ricotta, eggs, wheat, orange flower water, spices like cinnamon and sugar. When the goddess returned to the sea, she offered the gifts to the gods, who then did what any of us would do, and made a cake out of them. The modern version of pastiera was probably, most agree, invented in a Neapolitan convent. The main ingredients - whole wheat berries, ricotta, eggs and orange flower water or zest are staples of Napoli cooking, and the wheat and eggs symbolise the new life we celebrate at Easter.

Everything is sealed into a large jar and refrigerate until Easter. These eggs turn a beautiful deep purple lending a festive hint of color to the Easter table. I have the perfect tray to nestle them in too, a beautiful majolica-style cabbage deviled egg platter. I use a marinade of olive oil, salt and pepper, two glasses of red wine and a generous dose of rosemary, thyme and garlic. Photo via Giallo Zafferano. Business was so successful that the landlord wanted the business for himself and Kostas was forced to relocate.



Pastiera Napoletana

An Easter Menu

It is usually eaten at Easter. It was used during the pagan celebrations of the return of the Spring time. Because of the wheat or the einkorn, mixed with the soft ricotta cheese, it could come from the einkorn bread called "confarreatio", an essential ingredient in the ceremony of the type of ancient Roman weddings named after it "confarreatio". Another hypothesis we may consider is that it comes from ritual bread used, which spread during the period of Constantine the Great. They were made of honey and milk the people offered the catechumen during Easter Eve at the end of the ceremony of baptism. The modern pastiera was probably invented in a Neapolitan convent.

Posso inventare, innovare, rivisitare, impastare, raffinare, migliorare forse …. Nel frattempo unite farina, zucchero, buccia di limone e lievito se lo utilizzate in una ciotola. Aggiungete il burro ammorbidito e un pizzico di sale. Fate la fontana e sgusciatevi le uova. Iniziare a battere le uova con una forchetta e poi continuate ad impastare velocemente con le mani.

Pastiera is a traditional Easter cake from Naples, filled with boiled wheat, ricotta, and candied citrus. The wheat provides an interesting texture and also makes the cake quite filling.

CASSATA AL FORNO RICETTA ORIGINALE

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