NEAPOLITAN RICE PASTIERA with CHOCOLATE, a typical Neapolitan dessert for Easter, easy to prepare, a tart filled with rice, soft and delicious.
The Neapolitan Rice Pastiera with Chocolate is a delightful reinterpretation of one of the most loved desserts of the Neapolitan Easter tradition. With its combination of milk-cooked rice, dark chocolate, and delicate aromas, this variant wins over both young and old palates.
The Rice Pastiera is a timeless dessert of the Neapolitan tradition, typical of the Easter celebration. This version with the addition of dark chocolate offers a modern and indulgent touch, perfect for surprising and delighting guests during the holidays.
The base of the Neapolitan Rice Pastiera with Chocolate consists of a crunchy and golden shortcrust pastry shell, enclosing a soft and creamy filling of milk-cooked rice flavored with orange zest and vanilla. The addition of dark chocolate gives the dessert a rich and enveloping taste, perfect for chocolate lovers.
The preparation of the Neapolitan Rice Pastiera with Chocolate is surprisingly simple and quick. After cooking the rice in milk with vanilla and orange zest, you just need to add the melted dark chocolate to the mixture and pour it all onto the shortcrust base. After a brief baking in the oven, the pastiera will be ready to enjoy.
The Neapolitan Rice Pastiera with Chocolate lends itself to multiple variations and customizations. You can enrich it by adding chopped dried fruits like walnuts or almonds, or enrich it with a sprinkle of powdered sugar or cinnamon before serving.
Follow me in the kitchen today there’s the Neapolitan rice pastiera with chocolate.
Published April 8, 2017 21:10
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 7 tbsps butter (or lard)
- 8 tablespoons sugar
- lemon zest
- 1 cup rice
- 1 3/4 cups milk
- 1 egg
- 2/3 cup ricotta
- 1/2 cup sugar
- 1 pinch ground cinnamon
- 2 tablespoons unsweetened cocoa powder
Steps
Pour the flour on the work surface, make a well in the center, add the sugar, lemon zest, lard or butter, and the egg, work quickly.
Form a dough, wrap it in plastic wrap, and put it in the fridge to rest for 30 minutes.
Boil the rice with milk and melt the chocolate in a double boiler.
Mix the ricotta with the sugar, add the egg and chocolate, mix well, add the cinnamon and cocoa, mix.
Take the shortcrust out of the fridge, divide it into two parts, one larger for the base and the other for the lattice.
Roll it out in a 9-inch tart pan, fill with the filling, prepare the lattice, and decorate the pastiera.
Bake in a preheated oven at 350°F for about 45-50 minutes, watch your oven.
Bon appétit
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NEAPOLITAN RICE PASTIERA with CHOCOLATE
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