…. to a post from April 21, 2009 in which I recount my attempt to recreate a Neapolitan Easter Dessert.
I realize it’s a bit late for Easter but as I was decanting a cocktail recipe my friend Yannis posted on his website the smell of essence of orange reminded me of a kitchen adventure from our time in Rome. My friend Marco the Neapolitano was good enough to share his family recipe for La Pasteria and I was foolish enough to believe that it was a simple task. Oh foolish man!
This is a two parter and the link to – spoiler alert) – the IMHO “triumphant” conclusion is at the bottom of the first post.
I first encountered Pastiera, the traditional Napoletano Easter dolci, when we were doing an “Italian theme” Easter dinner back in 1990. My friend John was delegated to make it using a recipe from the New York Times Sunday Magazine. Back in those days many of the ingredients were hard to find and the “wheat berries” had to be bought in a health food store and the lengthy process of cooking them followed. John wasn’t too confident that this such a great idea for a desert and made an angel food cake as well. As I recall the “pastiera” was considered to be a bit on the exotic side.
I wasn’t to encounter it again until I moved here four years ago and then only really became familiar with it after meeting my friend Marco, the Napoletano. Two Easters back he talked about it – and how he had…
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