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Topic: Pastiera

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	Ricetta della Pastiera. Speciale Pasqua 2007. Sottocoperta: il portale di Viaggi, Enogastronomia e Culture
		Lasciate intiepidire la Pastiera e senza sformarla spolverizzatela a piacere di zucchero a velo.
		Si consiglia di usare il sistema della griglia per non far rompere le strisce quando si adagiano sul ripieno: spianate piuttosto sottilmente una certa quantità di pasta su un foglio di carta oleata più lungo del maggior diametro della Pastiera e con un coltello tagliate tante strisce di pasta senza rompere la carta.
		Quindi con un paio di forbici ritagliate anche la carta: le strisce di pasta resteranno così staccate l'una dall'altra e potrete velocemente appoggiarle sul ripieno rivoltandole con la carta verso l'alto, che poi toglierete delicatamente.
	www.sottocoperta.net /pasqua/pastiera.asp (525 words)

	The history of the Pastiera
		There are two different ways of preparing the Pastiera: the oldest one mixes the ricotta cheese to the eggs; the most recent and innovative one, reccomends to mix thick pastry cream which makes the Pastiera softer.
		The Pastiera has to be cooked with some days advance, no day later than Maudy Thursday or Maudy Friday, in order to allow the fragrances to mix properly to have as a result that unique taste.
		The Pastiera is not only cooked but also sold and served in appropriate pans called "ruoti" because it’s very fragile, so it would easily crumble up if removed from the "ruoto".
	www.pastiera.it /eng_site/history.htm (377 words)

	Pastiera: A Sweet Taste of Naples at Easter, Part 1 - Our Paesani - Italiansrus.com
		Since much of Naples was settled by the Greeks, another hypothesis is that the pastiera recipe is a variation on Constantine the Great's honey and milk bread, which was usually offered during the Easter eve ceremony of baptism.
		On that site, you'll find that pastiera was created by accident when a grain ship arrived in the port of Naples during famine; the people were so hungry that they threw the grain directly into the pot instead of grinding it first to bake bread.
		And in an article about Easter traditions on SorrentoInfo.com, readers are told that pastiera was born thanks to the mythical mermaid Partenope.
	www.italiansrus.com /articles/ourpaesani/pastiera.htm (407 words)

	The legend of the Pastiera
		the result was the first Pastiera which exceeded the sweetness of the Mermaid’s call.
		One day her husband, who was outgoing and loved eating, convinced her to try a new recipe.
		As soon as she tried her first piece of pastiera she counldn’t resist smiling, and at this piont her husband shouted: "I’ll have to wait next Easter to see my wife smilig again!"
	www.pastiera.com /legend.htm (227 words)

	Pastiera :: Easter :: Naples :: Recipe :: legend :: history :: Napoli
		"La Pastiera" is a tart always eaten at Easter-time in Naples.
		It is made from a very special and old recipe which has two particular ingredients which make it unique: moisture taken from the orange tree blossom and cooked wheat.
		Making the tart does non require any great ability, but does require just a little time and patience, but it is well worth it.
	www.pastiera.com (91 words)

	My Mother's Pastiera (Site not responding. Last check: 2007-11-04)
		Pastiera, the classic Southern Italian Easter cake make with ricotta and whole wheat berries, was something that nobody in my family ever actually baked but that we always had on Easter.
		My mother recently told me that her father's family, from Sicily, made a sweet baked pasta every year for Easter, and they called that pastiera (traditional pastiera is associated with the cooking of Naples, but it is made in several areas in the south).
		Scatter this over the top of the pastiera and place under a broiler about 4 inches from the heat source until very lightly golden, about a minute.
	www.ericademane.com /04spr/pastiera.html (543 words)

	Pastiera (Site not responding. Last check: 2007-11-04)
		To prevent it from breaking into a thousand pieces, roll it out on a sheet of oven paper so that you can turn it right into your baking pan without having to handle it too much.
		The day before you want bake the Pastiera cook the cracked wheat in milk flavoured with vanilla and butter for several hours over a low flame.
		Bake at 180°C/350°F for 1 hour, until the pastry is golden and the filling compact to a light touch.
	www.recipes.portanapoli.com /Recipes/pastiera_e.html (394 words)

	DolceVita Cuisine: Sweets
		It may not be flowers filling the air with their perfume...but rather the aroma of the Pastiera Napoletana, the fabulous cake made of ricotta cheese and whole wheat grains heavily scented with orange flower essence prepared in nearly every household.
		The present Pastiera Napoletana is the fruit of centuries of successive additions and alterations, each generation contributing to its evolution.
		They took her orange flower water as the perfume of the earth, spices to represent the farthest flung peoples of the world and sugar to express the infinite sweetness Partenope's singing.
	www.dolcevita.com /cuisine/dolci/past.htm (683 words)

	Pastiera Napoletana (Site not responding. Last check: 2007-11-04)
		Pastiera :: Napoletana :: Ricetta :: Varianti :: Storia :: Pasqua...
		Pastiera Napoletana - Neapolitan Grain Pie">La Pastiera Napoletana - Neapolitan Grain Pie
		Pastiera napoletana - sempre diversa, da famiglia a famiglia e da pasticceria a pasticceria, quindi non scoraggiatevi se non vi viene tale e quale a quella...
	186-s2-23.ognemale.com /pastieranapoletana (599 words)

	- Pastiera napoletana - Ricette di dolci e torte (RICETTEDI.IT)
		La Pastiera è un dolce tipico della tradizione napoletana preparato durante le feste di Pasqua.
		L'ingrediente principale, la ricotta, richiede necessariamente una preparazione artigianale e di conseguenza la Pastiera Napoletana è un dolce prettamente da pasticceria o, come spesso succede nelle famiglie campane, fatto in casa.
		La pastiera è sempre diversa, da famiglia a famiglia e da pasticceria a pasticceria, quindi non scoraggiatevi se non vi viene tale e quale a quella che avete assaggiato dai vostri amici...
	www.ricettedi.it /dolci/pastiera-napoletana.htm (289 words)

	ItalianMade.com - RECIPES: PASTIERA NAPOLETANA
		Heat the oven to 375ºF and bake the cake for 1 1/2 hours, until the filling has set and the crust is golden brown.
		Pastiera is best if eaten a day after it is cooked, and it keeps in the refrigerator for a week.
		In Italy, grain is sold pre-cooked and softened, sealed in plastic bags.
	www.italianmade.com /recipes/recipe387.cfm (249 words)

	Mangiare Bene - Pastiera story (Site not responding. Last check: 2007-11-04)
		It also requires presoaked grain, which takes time to prepare (Neapolitan delicatessens now sell canned presoaked grain, and you may be able to find it near your house).
		You may be wondering about the pastiera's origin.
		It's a miracle dish, like many others in Italian gastronomic culture, born of the arrival in port of a grain ship during famine: the people were so hungry they threw the grain directly into the pot rather than grind it and bake bread.
	www.mangiarebene.net /ACADEMY/ITALY/CAMPANIA/pastiera_s.html (227 words)

	LA FAMOSA PASTIERA DI NAPOLI
		touch the "pastiera" with your fingers: if your fingers remain dry the pastiera is well cooked
		let the "pastiera" cold out of the oven if it is just of dump,; cold it in the oven gone out if the dump is excessive
		the "pastiera" can also be prepared in baking-pan less high; then the cooking must to last less
	www.kampanien.biz /napoli/pastieraeng.htm (392 words)

	Pastiera
		The Pastiera is a typical dessert of the Easter period that, according to the legend, it derives his/her origin from the gifts offered by the Neapolitans to the nymph Partenope that with his/her song it cheered them.
		In last they were assistant the spices that originated from the oriental countries and that they testified the multiculturalità of the inhabitants partenopei.
		Partenope, happy to these gifts, offered them to the gods that they mixed them and they gave birth to born a dessert of it: the pastiera.
	www.penisola.it /en/sorrento/pastiera.php (234 words)

	Neapolitan Pastiera, a traditional Italian Easter recipe from the Worldwide Gourmet
		Neapolitan Pastiera, a traditional Italian Easter recipe from the Worldwide Gourmet
		Every Easter Neapolitans resurrect their love for sweets with Pastiera, a pie specially made for the occasion filled with ricotta cheese and studded with candied fruits.
		It is very rich and is a welcome compensation for all the privations of Lent.
	www.theworldwidegourmet.com /holidays/easter/pastiera.htm (294 words)

	iB::Topic::frolla per pastiera napoletana
		io sapevo che x la frolla della pastiera al burro si sostituisce lo strutto, si tira piu' sottile in questo modo
		Si', si usa lo strutto per la pastiera.
		Ma quando avrò la fortuna di assaggiare questa splendida pastiera.
	www.gamberorosso.it /cgi-bin/ib3/ikonboard.cgi?s=7c382a2516eeb1e04f6c5f664c6ab0bc;act=NW;f=5;t=56834 (348 words)

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