La pastiera 2017

~ stefano arturi

This year’s pastiera (ricotta and wheat Easter pie). For a change, I made a lard and butter pasta frolla (italian sweet pastry): super crumbly and a nightmare to work with, but it tastes delicious (humbly, he said). Very happy to  have  found the original fialetta,  the extra-tiny glass bottles full of excellent and powerful orange blossom water, from Naples, which gives this splendid cake its haunting perfume.   The recipe is the traditional  one, from Carola Francesconi. Happy Easter everyone.

Published by stefano arturi

Nato fuorimilano, lungamente a Londra, ora in Sempione (Mi). Update 2013: ritornato in Uk. Aperto un ristorante a Lyme Regio, nel Dorset Update 2015: venduto il ristorante e tornato a Londra... ora bisogna re/inventarsi... Il mio blog in italiano è: www.qbbq.wordpress.com (qbbq= Quanto Basta Basta Quanto) il mio blog/mini sito in inglese è: www.italianhomecooking.co.uk ------------------- I was born just outside Milan, I then lived in London, now back in Milan. Update 2013: I am back in the UK, we bought a restaurant in Lyme Regis, Dorset Update 2015: back in London: we sold the restaurant and now it's time to re-invent ourselves.. ..let's see what happens... My blog in Italian is: www.qbbq.wordpress.com My English blog is: www.italianhomecooking.co.uk

7 thoughts on “La pastiera 2017”

  1. Pingback: La mia quasi ricotta (almost ricotta) | Italian home cooking

  2. Love this, Stefano – and thanks for the hint about fialetta – I will be looking for that now! Tanti auguri per una buona Pasqua!

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    1. ciao david, buona pasqua anche a te + fialetta: it is the first time I have found it here in London, before I used good quality orange blossom water. Sometimes in Naples they put so much orange water that the whole cake becomes inedible for me, so I was always suspicious these little fialette.the one I used is rather subtle but noticeable.

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