NEAPOLITAN PASTIERA RECIPE

CANDIED CEDAR    • CANDIED CEDAR   FRUTTA CANDITA FATTA IN CASA RICETTA VELOCE    • FRUTTA CANDITA FATTA IN CASA RICETTA ...   Music: Blue_Danube_by_Strauss.mp3   The Neapolitan pastiera is a dessert from Campania typical of the Easter period. The main ingredients are: cooked wheat, ricotta, eggs, orange blossom water, pagan symbols of rebirth and spring fragrances. In addition to the ingredients, such as casatiello, in appearance it recalls the passion and resurrection of Jesus: the threads of the pastry on the surface are intertwined like many crosses. The legend, which wants the siren Partenope creator of this delight, probably derives from pagan feasts and votive offerings of the spring period. In particular, the legend is probably linked to the cult of Ceres whose priestesses carried the egg in procession, a symbol of rebirth that passed into the Christian tradition. The current recipe was perfected in the convents and those of the nuns of the convent of San Gregorio Armeno became famous. There is also a more "real" legend that tells of some fishermen who, due to the sudden bad weather, remained at the mercy of the waves for a day and a night. Once they managed to get back to shore, whoever asked them how they had been able to withstand so long at sea, they replied that they had been able to eat Yesterday's Pasta, made with ricotta, eggs, wheat and herbs. For this reason the Pastiera began to be a symbol of rebirth, as well as for the ingredients, because it had given a second life to these four fishermen. It was invented in the 16th century. Features  Today there are numerous variations to the classic recipe ranging from the addition of custard in the internal dough, to white chocolate in the shortcrust pastry. In Salernitano there is also a traditional variant obtained with rice, once widely produced locally, instead of wheat. In Mondragone, in the province of Caserta, however, the Pastiera is prepared without ricotta with homemade pasta tagliolini. The Neapolitan housewives usually prepare it on Holy Thursday, Good Friday or Holy Saturday but it is now present all year round in pastry shops. The spread of pastiera, as well as casatiello, another typically Easter Neapolitan dish, dates back at least to the 17th century. This is testified by the quotation from the fairy tale the cat Cinderella by Giambattista Basile (1566–1632) which describes the celebrations given by the king to find the girl who had lost her shoe: «And, when the juorno has gone, oh my good: what a mallet and what a bazzara if he did! Where did so many pastiere and casatielle come from? Where do you get them and the porpette? Where to maccarune and grave? So much so that NCE could tycoon or train it. " Legend has it that the siren Partenope, symbol of the city of Naples, lived in the Gulf stretched between Posillipo and Vesuvius, and that from here every spring emerged to greet the happy people who populated it, cheering them with songs of joy. Once her voice was so melodious and sweet that all the inhabitants were fascinated and enraptured, rushed towards the sea moved by the sweetness of the song and the words of love that the siren had dedicated to them and, to thank her, seven of the most beautiful maidens from the villages were instructed to deliver the gifts of nature: flour, ricotta, eggs, soft wheat, orange blossom water, spices and sugar. The mermaid placed the precious offerings at the feet of the gods, they gathered and mixed all the ingredients with divine arts, transforming them into the first Pastiera, which gently exceeded the singing of the same siren. It is said that Maria Theresa of Habsburg-Teschen, the second wife of King Ferdinand II of Bourbon, nicknamed the Queen who never smiles, succumbing to the insistence of her husband, a gentleman, agreed to taste a slice of pastiera and could not help but smile , and from here comes the term "magnatell'na laughter" (typical Neapolitan saying that urges people to hilarity).cheese cake, Easter recipes, Easter cakes, rebirth, resurrection, sins, death, Jesus, Cross

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