tag:blogger.com,1999:blog-4058676960847981793.post2263117763926367108..comments2024-03-19T12:35:05.279+01:00Comments on Un Prosecchino, Le Mura Villa Tuscany's blog about Lucca and its Tuscan hills: Enzo's Pastiera Napoletana (Italian Easter Cake from Naples)Celia http://www.blogger.com/profile/11702613813305573485noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4058676960847981793.post-33927555964511194892019-04-18T11:56:14.133+02:002019-04-18T11:56:14.133+02:00This comment has been removed by the author.StevenHWickerhttps://www.blogger.com/profile/05864349482360534088noreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-26241124266575118452018-03-24T13:09:22.165+01:002018-03-24T13:09:22.165+01:00I asked Enzo to answer this question. When he was ...I asked Enzo to answer this question. When he was a child in Naples the shops sold fresh wheat that they had soaked for at least 8 days changing the water daily. Now everyone uses the pre-soaked wheat in a jar, which is just soaked, drained wheat and the taste is good. Enjoy making your Pastiera and Happy Easter. Celia https://www.blogger.com/profile/11702613813305573485noreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-55473943186575137912018-03-24T00:13:33.320+01:002018-03-24T00:13:33.320+01:00I LOVE this pie! It's my favorite Easter treat...I LOVE this pie! It's my favorite Easter treat. My grandma was form Ischica and she made it every year. The first time I tried to make it the wheat was too firm. How long do you soak it? I thought I would try one week. Also, is the jarred wheat as tasty? Thank you! And Happy Easter!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-36018670297979876022012-04-11T23:26:18.734+02:002012-04-11T23:26:18.734+02:00Stephan
thank you for your kind words
EnzoStephan<br />thank you for your kind words<br />EnzoEnzonoreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-6270497230435764272012-04-11T23:24:54.799+02:002012-04-11T23:24:54.799+02:00Anna, I made another one last night. I didn't ...Anna, I made another one last night. I didn't have orange flower water handy so I used a vial of natural orange essence (I don't know about Australia but it is available in Italy and UK). It worked fine. Also when abroad I found it difficult to find cedro so I replaced it with good natural candied peel, your home made candied lemon peel seems perfect.<br />In the future I will share my Caprese recipe.<br />EnzoEnzonoreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-20299712302125499372012-04-08T16:01:48.007+02:002012-04-08T16:01:48.007+02:00Love your mother's pasta frolla recipe, good p...Love your mother's pasta frolla recipe, good proportion of ingredients, and the bottom of the "pie" cooked.<br />I tweecked your mother's recipe only because could not easily get orange flower water. I used home made candied lemon peal, grated orange and a local candied lemon and orange peal which is not very sweet. Also I used 100gm less sugar when beating the ricotta, tasting as I went. No cedro very hard to find in Australia.<br />The ingredients will fit into a 32cm say 4-5 cm deep "pie" pan.<br />Mine took closer to 2 hours to cook checking every 15 minutes after 45 mins. Its knowing your oven, but my bottom cooked and no burning, from my oven.<br />Thanks for sharing this recipe. <br />Is there is another famous recipe from Campaagna a flourless orange or chocolat cake to share?<br />AnnaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-72271036408524947402012-04-06T06:39:17.490+02:002012-04-06T06:39:17.490+02:00What a joy this lovely Easter cake is..... not onl...What a joy this lovely Easter cake is..... not only delicious to eat but because the recipe is a treasured gift from your beloved Mother, who no doubt got it from hers and on up the line to ancient days. You Italians are magnificent! From Italia's ancient civilizzation, through the countless decades, you all have learned what is most important: Faith. Family. Food. I, your Anglo-Saxon-Protestant admirer, salute U !!! Christ is Risen! Easter Joy to all!! And do save a second piece of your delightful Easter cake for me! Stephan, beautiful Fayetteville, Arkansas, USAAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-50497996763644127942012-04-02T17:04:17.142+02:002012-04-02T17:04:17.142+02:00I'm enjoying pastiera for the first time this ...I'm enjoying pastiera for the first time this year, and have seen several versions of it already in Zagarolo, though they each look a bit different. Grazie per la ricetta!marybethhttps://www.blogger.com/profile/07328167464682221257noreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-74180483030113612982012-03-31T12:24:54.237+02:002012-03-31T12:24:54.237+02:00I do not think I have ever come across this before...I do not think I have ever come across this before, sounds delicious.LindyLouMachttps://www.blogger.com/profile/12282788551449445133noreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-90897631766636855462012-03-29T19:22:38.504+02:002012-03-29T19:22:38.504+02:00Che buona la pastiera...grazie per il post!Che buona la pastiera...grazie per il post!danielahttp://luccaitalianschool.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4058676960847981793.post-38128465322207930992012-03-28T19:13:44.983+02:002012-03-28T19:13:44.983+02:00I never tasted it...but I have to do it ;) bravo E...I never tasted it...but I have to do it ;) bravo Enzo! AriannaAriannahttps://www.blogger.com/profile/03293436583982952607noreply@blogger.com