The Pastiera Napoletana is a wonderful,
flavorful dessert eaten at Easter time in Naples (Italy) area.
I love this dessert.
It is
made from a very special and old recipe which has two very particular
ingredients which make it such a unique dessert:
Also used in the recipe are ricotta cheese,
candid fruit and a classic short pastry called pasta frolla.
candid fruit and a classic short pastry called pasta frolla.
Making the tart does
non require any great ability, but does require just a little time
and patience.
In my opinion well worth it.
In my opinion well worth it.
Here is a site where you can read more about it, and find the recipe as well.
Happy Easter,
Daniela
10 comments:
Yummy. I would love for you to send me a slice. :-)
Thank you for sharing.
That looks and sounds yummy Daniela!!
That looks good! I bet you enjoyed cooking in the kitchen with your mom during her visit.
It looks incredible! Enjoy your weekend my friend! Hugs!
Dearest Daniela,
THANK you for the soaking tip as I've been cooking wheatberries for years to use them in salads in the summer but no American recipe did mention the soaking...
Such a healthy food, glad we can find it in Atlanta!
Your Mom will have been thrilled to see her daughter prepare this on the other side of the the ocean.
This is in a way similar to a pie we have in my Province where rice is used with cream.
Hugs,
Mariette
I have never had this, Dani! Ir sounds absolutely wonderful. I love that you share these precious recipes with us. Hope you are doing okay this week now that your family has gone home- xo Diana
This looks delicious!
Susan
I would totally give this a try. :) Wheatberries? I can handle it.
That does look yummy! I will be eating plenty of leg of lamb for Easter.
Uh so good!
Nice to read you... Carla.
Hugs
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