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Sharing my life call and an Italian tarte
by
Alessio Fangano
Calificación: 4.0
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;%20I%20bet%20one%20slice%20of%20this%20would%20make%20you%20great%20company%20while%20reading%20my%20article.%3C/p%3E%3Cp%3EThis%20tarte%20(actually%20a%20galette,%20in%20the%20way%20I%20made%20it)%20is%20typically%20prepared%20in%20the%20Naples%20area%20in%20Italy%20during%20Easter%20and%20feature%20the%20intoxicating%20scent%20of%20orange%20blossoms%20water%20intermingled%20with%20the%20soothing%20richness%20of%20ricotta%20and%20soft%20cooked%20wheat%20berries.%20Try%20it%20and%20I%20bet%20you%20will%20get%20addicted%20to%20it%20and%20don't%20forget%20to%20drop%20me%20a%20line%20when%20you%20will%20have%20joined%20the%20Pastiera-lovers%20club.%3C/p%3E%3Cp%3EPastiera%20Napoletana%3C/p%3E%3Cp%3EIngredients%20(serve%206-8):%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ELet%C2%B4s%20start%20by%20preparing%20the%20pate%20brisee.%20In%20a%20large%20bowl%20place%20the%20flour,%20the%20salt,%20the%20sugar%20and%20the%20cold%20butter.%20Using%20your%20fingers%20rub%20butter%20and%20flour%20together%20until%20the%20whole%20resembles%20wet%20sand.%20Beat%20the%20egg%20in%20a%20glass%20or%20little%20bowl%20and%20add%20roughly%20half%20of%20it%20to%20the%20dough.%20Using%20your%20hands%20gently%20work%20the%20dough%20until%20it%20comes%20together%20adding%20extra%20beaten%20egg%20if%20it%20appears%20too%20dry.%3C/p%3E%3Cp%3EWrap%20the%20dough%20in%20cling-film%20and%20let%20it%20rest%20in%20the%20fridge%20for%2015-20%20minutes%20while%20you%20proceed%20with%20the%20filling.%3C/p%3E%3Cp%3ECook%20the%20wheat%20berries%20in%20hot%20water%20and%20sugar%20until%20they%20are%20very%20soft%20(roughly%2020-30%20minutes).%20Drain%20the%20cooked%20berries%20and%20cool%20them%20down%20using%20cold%20water.%3C/p%3E%3Cp%3EIn%20a%20bowl%20mix%20well%20the%20cold%20and%20drained%20wheat%20with%20the%20ricotta%20cheese,%20the%20sugar,%20the%20orange%20blossoms%20water,%20the%20candied%20fruits,%20the%20egg,%20a%20little%20bit%20of%20grated%20lemon%20zest.%3C/p%3E%3Cp%3EPre-heat%20the%20oven%20to%20200C/390F.%3C/p%3E%3Cp%3EGet%20the%20pate%20brisee%20out%20of%20the%20fridge%20and%20place%20it%20on%20some%20floured%20baking%20paper.%20Dust%20the%20top%20of%20the%20dough%20with%20a%20little%20extra%20flour%20and%20roll%20it%20very%20thinly%20(roughly%204-5%20mm%20thick%20at%20most).%3C/p%3E%3Cp%3EPlace%20the%20rolled%20dough%20with%20its%20baking%20paper%20on%20a%20baking%20sheet%20and%20spoon%20the%20filling%20on%20the%20centre%20of%20the%20dough.%20Gently%20spread%20the%20filling%20across%20the%20dough%20leaving%20a%20good%203-4cm%20of%20free%20dough%20all%20around.%20Using%20a%20knife,%20gently%20fold%20the%20free%20border%20over%20the%20filling%20and%20bake%20in%20the%20pre-heated%20oven%20for%2030-40%20minutes%20or%20until%20the%20dough%20is%20golden%20brown.%20Start%20checking%20your%20pie%20around%2020-25%20minutes%20since%20each%20oven%20is%20different.%3C/p%3E%3Cp%3ELet%20the%20pie%20cool%20down%20before%20serving%20it.%3C/p%3E){kind=link}