[Singing in Greek]
[Singing in Greek]
[Singing in Greek]
People say so many things about me...
"She was rejected by Ulysess..."
"She got away on a greek island with a certain man..."
But I... mother of the land of the Sun,
I will never, ever be able to forget
the sweet taste...
...of Pastiera...
[Singing in Greek]
Hello, and welcome to Ellenikitchen.
Today, we are here to prepare one of the oldest and most significant recipes of Neapolitan cuisine.
That is, the Pastiera.
LET'S CHECK OUT THE INGREDIENTS:
For the short pastry, that we have already prepared due to the short time we have,
We'll need...
6 egg yolks, 300 grams of butter, 300 grams of sugar,
and a pinch of salt.
FOR THE SHORT PASTRY: 6 egg yolks 500 grams of flour 300 grams of sugar 300 grams of butter A pinch of salt
The ingredients we'll need for the filling are...
600 grams of ricotta,
600 grams of cooked wheat,
six whole eggs, 500 grams of sugar,
4 untreated lemon peels,
30 milliliters of Strega liquor, 400 milliliters of milk,
30 grams of butter,
2 small packs of vanilla extract, and 2 phials of orange flower extract.
FOR THE FILLING OF THE PASTIERA: 600 grams of ricotta 600 grams of cooked wheat 6 whole eggs 500 grams of sugar (4) Lemon peels
30 milliliters of Strega liquor 400 milliliters of milk 30 grams of butter 2 packs of vanilla extract 2 phials of orange flower extract
Let's proceed with the filling's preparation. We'll need,
as we previously said, milk
that we have already weighed.
400 milliliters of it.
30 grams of butter.
600 grams of cooked wheat.
After having put butter, milk and wheat
into the pot, add the lemon peels,
cut in a visible way, as we'll have to remove them later.
Of course, let's wash it first.
Obviously, be careful not to cut your fingers.
Okay, now let's put everything on the stove,
so that we cook it,
and obtain a homogeneous compound.
Now that we've got our homogeneous compound,
we can pour it in a container so it can cool down.
Remember to always twist the pot.
Let's proceed with the second part of the filling.
We'll need 500 grams of sugar, already weighed,
and 6 whole eggs.
Now, let's mix everything together.
After adding ricotta, let's add...
...Strega liquor, and orange flower extract.
2 packs of vanilla extract.
Mix everything together.
After mixing, let's add the wheat compound.
And let's mix again.
Let's proceed by stretching the short pastry, not too finely.
After wrapping the short pastry in baking paper, we put it in the container that I'll be cooked in afterwards.
Now we're going to poke holes through it with a fork, so that it can cook best.
Now, let's pour our compound inside.
Now, let's cut some stripes to decorate our Pastiera.
You must know that, all these delicacies,
were given to Parthenope by the Neapolitan people,
as a sign of appreciation for her melodious song.
I wonder what she thought after receiving such numerous and precious treats.
Aaah, spring... what a regenrating season.
Along with nature, my song awakens aswell.
So suave for the hearts of my Neapolitan friends,
These thankful people,
used to always, always always respond
to my heartfelt serenade,
with delicious and symbolic riches,
Flour, the strength and prosperity of the countryside.
Ricotta, homage of the shepherds and the sheep.
Eggs, symbol of life that always renews itself.
Soft wheat boiled in milk,
testifying the presence of the two reigns of nature.
And lastly, orange flower water,
because even the perfumes of the earth, used to worship me.
NOW, BACK TO OUR RECIPE:
Here's our Pastiera. We will now put it in the oven, at 180 degrees.
"Many centuries later..." (Matilde Serao)
Parthenope didn't die.
Parthenope doesn't have a grave.
She lives, splendid, young and beautiful.
For five thousand years,
she has been running on the hills, on the beach,
It's thanks to her that our city is full of light and colours,
it's thanks to her that the stars,
shine in serene nights,
When wee see a white shadow appear, attached to another shadow,
it is her, with her lover,
When we hear in the air, a sound of love words,
it is her voice that is saying them.
When a clatter of kisses, indistinct, low,
startles us,
it is her kisses,
when a rustle of clothes makes of quiver,
it's her peplum, that scrapes the arena.
It's her that makes the city convulse in passion, languish and turn pale, in love.
Parthenope, the virgin, the woman,
doesn't die, she doesn't die,
she doesn't have a tomb. She's immortal.
She is love.
"HOW TO PREPARE THE REAL NEAPOLITAN PASTIERA" A video by: Filming and editing: Alessandra Bello, Pasquale Pisano Scenery: Flavia Belardo, Alessandra Bello, Claudia Troise
Acting: Gabriella Di Matteo, Maria Teresa Iorio, Federica Torino Graphics and Translation: Laura Sorrentino
Salutations from Ellenikitchen. (Liceo Classico Piero Calamandrei, School Year 2017/2018)
CHECK OUT THE DESCRIPTION TO READ THE MYTH OF PARTHENOPE AND THE LEGEND OF THE PASTIERA!
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