Gluten-free and lactose-free Neapolitan pastiera
In collaboration with Schär Gluten Free.
Ingredients · Servings 5
- 1 kg Mix C Cakes and biscuits Schär
- 1.1 kg Sugar
- 550 g Butter
- Eggs + 2 yolks
- Orange peel
- 5 sachets of vanilla
- 420 g Buckwheat previously cooked in water
- 300 g Latte
- Thick peel of a lemon
- 600 g sheep's ricotta
- Whole wildflower water
- 0.5 teaspoon cinnamon
- Candied orange peel
- Cedar
Method · 4 h
- For three 24-cm pastieras, soak 150 g of buckwheat for at least 2 hours, drain, and cook in 450 ml of water for about 25-30 minutes. Once...
- For three 24-cm pastieras, soak 150 g of buckwheat for at least 2 hours, drain, and cook in 450 ml of water for about 25-30 minutes. Once...
- For three 24-cm pastieras, soak 150 g of buckwheat for at least 2 hours, drain, and cook in 450 ml of water for about 25-30 minutes. Once...
- For three 24-cm pastieras, soak 150 g of buckwheat for at least 2 hours, drain, and cook in 450 ml of water for about 25-30 minutes. Once...
- For three 24-cm pastieras, soak 150 g of buckwheat for at least 2 hours, drain, and cook in 450 ml of water for about 25-30 minutes. Once...
