Desserts “I Dolci” Neapolitans do not need to bake much,
because we have the most wonderful variety of pastry and pastry shops every other corner of our beautiful city. Our tradition is to buy every Sunday and holidays a tray of these pastry and eat them after the main meal. Anyhow, we make at home the holidays traditional pastries: Struffoli for Christmas and Pastiera for Easter. STRUFFOLI
Struffoli which are“trueffoly good”, are little pieces of sweet dough fried and then passed in honey and sprinkled with jimmies and they are like cherries… when you take one with your fingers, you can’t stop! In a bowl mix 2 cups of flour, 2 eggs and a teaspoon of yeast Make a ball and then cut it in small pieces Transform these pieces with your hands in small sticks and cut them in 1/2 inch pieces Put the pieces on a plate with a little flour so they don’t get stack to the dish. Let them rest for 30 minutes and then fry in hot and abundant oil. Drain on paper towel. In another frying pan melt ¾ cup of honey, ¼ cup water and a teaspoon of sugar 
Pastiera Pastiera is an Easter pie made with cooked
wheat and ricotta. My family likes this pie so much that we also make it for Thanksgiving. In a pan warm up and cook stirring constantly
at low heat for 15 minutes t 1 cup milk,
a 14 oz can of cooked wheat, 1/3 cup
sugar, pinch of salt, 1 teaspoon of grated
lemon peel. Let cool it Meanwhile prepare the ricotta mixture In a large bowl mix until obtain a smooth
mixture: 16 oz ricotta, 4 eggs, 1(or 2 if you like it sweeter)
cup of sugar, a teaspoon of vanilla and a TBS of orange juice (In Naples we use
something called water of orange or millefiori(thousand flowers)+ 8 oz of citrons Add the cooled cooked wheat mixture
and mix well. Pour in to a pie shell and cover with criss-cross strips (this mixture makes at
least 2 pies) Bake at 350° F for 1 hour or until the pie
will acquire a gold-amber color Let it cool before serving and actually
this pie taste even better the day after! Cherry me up “Tiramisú” This version of tiramisu' is an evening dessert, if can’t have coffee after 6pm! In a glass pan layer 18 lady fingers sponged in maraschino cherry juice (optional add a TBS of STREGA liquor) Cover with a creamed 8 oz cream cheese (in a blender whip cream cheese with a banana and a little milk) Layer another 8 sponged lady fingers and more creamed cream cheese Cover with grated dark chocolate Garnish with maraschino cherries and refrigerate for few hours
for more Tiramisu' recipes:
http://www.heavenlytiramisu.com
TORTA di ananas sotto~sopra Accendere il forno a 180. In un pentolino sciogliere a fuoco lento 100 gr. di burro o margarina e... amalgamarlo con 200gr.dizucchero(possibilmente scuro) In un ruoto per dolci disponete: il burro sciolto e amalgamato con lo zuccero e sopra di esso fette rotonde di ananas private del succo. Mettete una ciliegina al maraschino al centro di ogni rotella di ananas. Versate sul tutto: la pastella che avrete preparato per la torta(si puo usare quella in scatola o farla in casa con 450 gr. di farina.300 di zucchero, 100 gr.di burro, 100 gr di latte, 3 uova,vainilla e lievito per dolci) Infornate e far cuocere per 35 min. (o fin cuando un coltello infilato nella torta esce pulito) Far faffreddare per 5/10 min. e poi con cautela capovolgere la torta su un piatto( sarebbe consigliabile usare uno di quei ruoti che si aprono cuando la torta e' cotta) ***Se si desidera si puo' banare la torta con una miscela di rum e il succo di ananas che avete separato dalle fette. |
