ORIGINAL SHORTCRUST PASTRY FOR NEAPOLITAN PASTIERA, easy and quick recipe with lard, ideal for all desserts with shortcrust pastry, perfect for pies, crumbly and delicious.
The shortcrust pastry for Neapolitan pastiera can be prepared both by hand and with a processor, it is a dough without yeast and butter, with ammonium carbonate and lard that gives flavor and greater crumbliness to the base.
A very simple recipe that is prepared in a short time, everything is kneaded and left to rest for at least 30 minutes in the fridge, then the shortcrust pastry for pastiera is rolled out and filled, it is soft and crumbly, really very good.
Shortcrust pastry is an essential ingredient for preparing many delights of Italian cuisine, including the famous Neapolitan pastiera. In this article, we reveal all the secrets to preparing a perfect shortcrust pastry for your pastiera.
Lard is essential for obtaining a crispy and tasty shortcrust pastry. Thanks to its high melting point, it provides a crumbly consistency and greater resistance to cooking. Moreover, lard has a delicate flavor that does not cover the other ingredients of the pastiera, such as ricotta, cooked wheat, and candied fruit.
The dough is for a 11-inch pie pan, it is filled and closed with strips, traditionally 7 but it’s not a rule.
Follow me in the kitchen today there’s the shortcrust pastry for Neapolitan pastiera!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 cups all-purpose flour
- 7 oz lard
- 1 cup sugar
- 2 eggs
- 1 pinch baking ammonia
- 1 lemon zest
Steps
Pour the flour into the processor or a bowl, add the ammonia or baking powder, grated lemon zest, and mix.
Add the eggs and lard, knead well and quickly, you can replace lard with butter if you prefer.
Work the dough well and form a ball, then wrap it in plastic wrap and place it in the fridge to rest for at least 30 minutes.
Perfect for pastiera and all desserts with shortcrust pastry.
Bon appétit
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Original shortcrust pastry for Neapolitan pastiera
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Original shortcrust pastry for Neapolitan pastiera
Discover the secrets to making a perfect shortcrust pastry for your pastiera. Read the article and discover the secret to achieving a crispy and delicious pie by using lard in the shortcrust pastry.
FAQ (Questions and Answers)
Can I replace lard with another fat for shortcrust pastry?
Yes, you can use butter, margarine, or oil instead of lard, but the final result may be different. Lard has a high melting point, which makes it ideal for a crispy and crumbly pie.
How much lard should I use for shortcrust pastry?
The amount of lard depends on the recipe you are following. Generally, an amount equal to 50% of the flour’s weight is used.
Is shortcrust pastry with lard more caloric?
Is shortcrust pastry with lard more caloric? Lard has a higher saturated fat content compared to butter or oil, so shortcrust pastry with lard might contain more calories. However, the difference is not that significant.
Can I use shortcrust pastry with lard for other recipes?
Can I use shortcrust pastry with lard for other recipes? Yes, shortcrust pastry with lard is perfect for many other recipes like pies, cookies, and cakes. Thanks to its crumbly texture, it is ideal for sweet preparations.
