“Ricotta of Bufala Campana DOP ingredient prince of Pastiera Napoletana”
Says Giuseppe Iannotti chef of the restaurant Krèsios (Telese Terme – BN), 2 Michelin stars, talking about the Neapolitan Pastiera made for fish delivery 8PUS “We wanted to interpret it with Ricotta of Bufala Campana Dop because from my point of view it has the characteristics to be in effect the main ingredient of the recipe in terms of creaminess, silkiness and elegance.
“The recipe of Pastiera Napoletana… Starry”
The recipe of Giuseppe Iannotti is that of the family, the same as the pastiera of mother Elvira, reworked in a gastronomic key, but still linked to the culinary tradition of Campania. The recipe includes ingredients selected personally by chef Iannotti, including French butter for shortcrust pastry, fresh eggs from free-range hens and raised with 100% organic feed, traditional wheat, cooked from the kitchen of 8pus, local citrus juice, no candied fruit and the tasty Ricotta of Bufala Campana DOP, a real gem used in the recipe, instead of the classic ricotta or sheep’s milk, together with the Fiori d’Arancio Amaro, Slow Food of La Vecchia Distilleria di Vallebona (Imperia).
Cooked wheat: 840 g
Milk: 270 g
Granulated sugar: 180 g
Isigny butter: 25 g
Bourbon vanilla berries: 2
Orange paste: 35 g
Lemon paste: 25 g
Ricotta di Bufala Campana PDO: 1 kg
Granulated sugar (for filling): 620 g
Eggs : 10
Bourboun vanilla bean: 2
Orange paste (for filling): 25 g
Lemon paste (for filling): 25 g
Shortbread flour: 1 kg
Insigny butter (for shortbread): 420 g
Whole eggs (for shortbread): 380 g
Maldon salt: 3 g
In a pot put the wheat with milk, butter and aromas and cook over low heat until you reach the density of a cream. Add 200 g of sugar and continue cooking for another 10 minutes. Leave to cool. Put the ingredients of the ricotta filling in a boule and mix. When the wheat is cooled, add to the ricotta mixture. Meanwhile prepare the shortcrust pastry. Mix butter and sugar, add eggs, add flavorings and flour and knead not long. Wrap in plastic wrap and leave to rest. Grease the cake pan, roll out the shortcrust pastry and cover the entire pan to the edge. Pour the mixture formed by wheat and ricotta. Pull the strips to decorate the top of the pastry dish by placing them on the filling. Bake the pastiera with buffalo ricotta for 50 minutes at 180 ºC and in any case until the surface and strips are golden brown.