{"id":2195,"date":"2013-04-15T13:14:11","date_gmt":"2013-04-15T13:14:11","guid":{"rendered":"http:\/\/www.gingerforbreakfast.it\/?p=2195"},"modified":"2018-04-14T10:55:38","modified_gmt":"2018-04-14T08:55:38","slug":"non-solo-a-pasqua-ovvero-pastiera-napoletana","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/non-solo-a-pasqua-ovvero-pastiera-napoletana\/","title":{"rendered":"NON SOLO A PASQUA ovvero PASTIERA NAPOLETANA"},"content":{"rendered":"<p>Uno dei dolci pi\u00f9 rappresentativi della Pasqua napoletana, delizioso non solo a Pasqua! Ecco la ricetta per prepararlo, scoprirete che \u00e8 pi\u00f9 semplice di quanto immaginiate!<\/p>\n<p><strong>INGREDIENTI PER UNA TORTIERA DA 24 CM<\/strong><\/p>\n<p><strong>Per la pasta<\/strong><\/p>\n<p>300 g di farina<\/p>\n<p>150 g di burro<\/p>\n<p>100 g di zucchero<\/p>\n<p>1 uovo<\/p>\n<p>1 pizzico di sale<\/p>\n<p><strong>Per il ripieno<\/strong><\/p>\n<p>500 g di ricotta di pecora<\/p>\n<p>250 g di grano farro cotto (ottenuto da 50 g di farro crudo, cotto in 250 ml di latte e 50 ml d\u2019acqua, una noce di burro e un pizzico di sale)<\/p>\n<p>220 g di zucchero<\/p>\n<p>2 uova<\/p>\n<p>120 g di scorze d\u2019arancia candita<\/p>\n<p>30 ml di acqua di fiori d\u2019arancio<\/p>\n<p><strong>Per la crema pasticcera<\/strong><\/p>\n<p>1 tuorlo d\u2019uovo<\/p>\n<p>1 cucchiaio di zucchero<\/p>\n<p>1 cucchiaio di farina<\/p>\n<p>1 bicchiere di latte<\/p>\n<p><strong>PROCEDIMENTO<\/strong><\/p>\n<p>Scolate e setacciate la ricotta e montatela con lo zucchero. Lasciatela riposare tutta la notte in frigo.<\/p>\n<p>Preparate la pasta frolla e lasciatela riposare in frigo avvolta nella pellicola per circa un\u2019ora prima di stenderla.<\/p>\n<p>Cuocete il grano farro mescolando spesso perch\u00e9 non si attacchi per circa 40-45 minuti, dovr\u00e0 assorbire bene tutto il liquido.<\/p>\n<p>Dopo il riposo della ricotta preparate la crema pasticcera sbattendo il tuorlo d\u2019uovo con lo zucchero, aggiungete la farina, il latte e fate cuocere fino a far sfiorare il bollore continuando a mescolare fino a che la crema non si \u00e8 addensata.<\/p>\n<p>Stendete la pasta frolla &#8211; tenendone da parte un p\u00f2 per coprire la pastiera &#8211; e foderatevi una teglia.<\/p>\n<p>Versate nella pasta frolla la crema di ricotta a cui avrete aggiunto la crema pasticcera tiepida, i canditi tagliati a dadini, le 2 uova ben sbattute, l\u2019acqua di fiori d\u2019arancio.<\/p>\n<p>Ricoprite la crema con le larghe strisce di pasta avanzata che disporrete formando delle losanghe.<\/p>\n<p>Cuocete in forno a 180\u00b0 fino a che il ripieno diventer\u00e0 color nocciola, ci vorr\u00e0 circa un\u2019ora e mezza.<\/p>\n<p><span style=\"color: #ffffff;\">.<\/span><\/p>\n<p><strong>NOTA<\/strong><\/p>\n<p>Il ripieno dovr\u00e0 avere un&#8217;altezza di circa 3 cm.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4198\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/non-solo-a-pasqua-ovvero-pastiera-napoletana\/pastiera3\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2013\/04\/pastiera3.jpg?fit=396%2C297&amp;ssl=1\" data-orig-size=\"396,297\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;2.8&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon DIGITAL IXUS 75&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1198541030&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;5.8&quot;,&quot;iso&quot;:&quot;100&quot;,&quot;shutter_speed&quot;:&quot;0.2&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"PASTIERA NAPOLETANA\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2013\/04\/pastiera3.jpg?fit=396%2C297&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2013\/04\/pastiera3.jpg?resize=396%2C297\" alt=\"PASTIERA NAPOLETANA\" width=\"396\" height=\"297\" class=\"alignnone size-full wp-image-4198\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2013\/04\/pastiera3.jpg?w=396&amp;ssl=1 396w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2013\/04\/pastiera3.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"auto, (max-width: 396px) 100vw, 396px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Uno dei dolci pi\u00f9 rappresentativi della Pasqua napoletana, delizioso non solo a Pasqua! Ecco la ricetta per prepararlo, scoprirete che \u00e8 pi\u00f9 semplice di quanto immaginiate! INGREDIENTI PER UNA TORTIERA DA 24 CM Per la pasta 300 g di farina 150 g di burro 100 g di zucchero 1 uovo 1 pizzico di sale Per il ripieno 500 g di&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/non-solo-a-pasqua-ovvero-pastiera-napoletana\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4197,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,89,25],"tags":[451,453],"class_list":["post-2195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolci","category-ricette-del-mese","category-ricette","tag-pasqua","tag-pastiera-napoletana"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>NON SOLO A PASQUA ovvero PASTIERA NAPOLETANA - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/non-solo-a-pasqua-ovvero-pastiera-napoletana\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"NON SOLO A PASQUA ovvero PASTIERA NAPOLETANA - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Uno dei dolci pi\u00f9 rappresentativi della Pasqua napoletana, delizioso non solo a Pasqua! Ecco la ricetta per prepararlo, scoprirete che \u00e8 pi\u00f9 semplice di quanto immaginiate! INGREDIENTI PER UNA TORTIERA DA 24 CM Per la pasta 300 g di farina 150 g di burro 100 g di zucchero 1 uovo 1 pizzico di sale Per il ripieno 500 g di... 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