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In this video we’ll show you how to cook a traditional Italian dessert that can never be missing on our Easter table, the Pastiera. In Italy it’s tradition to cook it on Holy Thursday, that is the Thursday before Easter Sunday.
Recipe:
– for the shortcrust pastry:
flour, 500gr
butter, 200gr
sugar, 200gr
3 eggs
1 lemon
a pinch of salt
– for the filling:
sugar, 600 gr
ricotta, 700 gr
cooked wheat grain, 420 gr
milk, 150 ml
butter, 20 gr
vanillin powder 0.5 gr
5 eggs + 2 yolks
cinnamon, 5 gr
flower essence, 1 gr
1 lemon
candied fruit, 40gr
– to cover the Pastiera:
powdered sugar
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