The recipes
Sweet and savory recipes based on our Miele Cooked Wheat (Pastiera), provide respect to tradition and add a pinch of imagination.
New York cheesecake
Light cheesecake
The famous cheesecake.
Why not add a Napoletano ingredient to the classical cheesecake? Try adding a Napoleteano ingredient to the classical cheescake recipe for a touch of Italian flavor.
INGREDIENTS
For the stuffing:
- 21O g Miele cooked wheat- 200 g Robiola cheese
- 4 eggs
- 150 g sugar
- 80 g flour
- Lemon zest
- 0,5 g vanilla flavor extract
For cookie crust:
- 145 g biscuit flour- 40 g hot butter
To decorate:
Fresh fruit or Miele JamsRECIPE
1) Prepare the base for the crust by mixing cookie crumble with melted butter.
2) Spread the mixture on the base of a pie mould and keep it in the fridge.
3) Beat the egg whites until they are fluffy and then add the sugar, flour, lemon zest and vanilla.
4) Separately, mix the egg yolks with the robiola cheese, the whipped cream and the Miele cooked wheat.
5) Combine the two compounds, take the mould from the fridge with the cookie base and pour in the filling.
6) Bake in a preheated oven at 180°C for 60 minutes.
7) Allow to cool and decorate with fresh fruit and whipped cream or jam.
A HOMEMADE CAKE
Pastiera Rustica
The delicious fragrance and tasty texture of the "torta rustica" bring to mind the bakery scents of the Tribunali street in Naples. It has an antique street food aura but also modern stance which makes it easy to enjoy like only simple things can be delighted.
INGREDIENTS
For the stuffing:
- 21O g MIELE COOKED WHEAT- 100 g ROMAN RICOTTA
- 1 WHOLE EGG
- 50 ml HEAVY PASTRY CREAM
- 25 g PARMIGIANO CHEESE
- 25 g PECORINO CHEESE
- 50 g COOKED HAM
- 50 g SOFT CHEESE
For the pastry:
- 250 g FLOUR- 100 g SUGAR
- 100 g COLD BUTTER
- 1 WHOLE EGG
RECIPE
1) Mix Miele cooked wheat and the heavy pastry cream.
2) Slowly add the ricotta cheese and the egg.
3) Incorporate all the other ingredients: the Parmesan and pecorino, both grated, the diced cooked ham and soft cheese. Mix well until the mixture is homogeneous.
4) Prepare the shortcake pastry by quickly mixing the necessary ingredients and let it rest in the fridge for about 10 minutes.
5) Roll out the shortcake pastry with a rolling pin and place it in the mould.
6) Transfer the filling and level the surface by pouring milk over it.
7) Decorate with thin strips of shortcake pastry dough.
8) Bake in a preheated oven at 180 degrees for about 40 minutes.
A DESSERT IN A GLASS
Ricotta e pera
Authentic sheep milk ricotta, the one that farmers still sell today in wicker baskets, when mixed with cooked wheat and pear becomes a dessert in the glass. As the spoon sinks it conjures up the green Neapolitan countryside on the slopes of the Vesuvius.
INGREDIENTS
For the filling:
- 360 g MIELE COOKED WHEAT- 350 g RICOTTA CHEESE
- 70 g SUGAR
- 170 g WHIPPED CREAM
- 25 g POWDER SUGAR (FOR THE WHIPPED CREAM)
- 380 g DICED PEAR
- 4 ml RUM
For the 24 Sablés biscuits:
- 240 g FLOUR- 75 g SUGAR
- 170 g SOFT BUTTER
- GRANULATED SUGAR AS NEEDED
RECIPE
1) Prepare the sablés biscuits: mix the flour with the soft butter and sugar. With a rolling pin, roll out the dough between two sheets of parchment paper giving it a thickness of 3 mm. Cut the cookies into the size and shape of the jar chosen to serve the cake. Place them on a dripping pan and cover the surface of the cookies with a little granulated sugar. Bake at 180 degrees for 20 minutes.
2) Prepare the filling: whip the ricotta with the sugar and add the MIELE cooked wheat. Mix the icing sugar with the whipped cream, the diced pear and the Rum and mix well with the ricotta and MIELE cooked wheat cream.
3) Prepare the single portions: fill the jar by placing a sablés biscuit at the base, a layer of filling and cover with another biscuit. Finally, decorate with fresh diced pear previously passed by granulated sugar so that it doesn't turn black.
INNOVATIVE PASTIERA
SOFT PASTIERA
This is a different preparation for the pastiera in which the love for the simple and good home made pastiera is combined with decadent fluffiness.
INGREDIENTS
- 210 g MIELE COOKED WHEAT- 150 g ROMAN RICOTTA CHEESE
- 90 g FLOUR
- 225 g SUGAR
- 90 g FINELY GROUND ALMONDS
- 3 EGGS
- 1,5 g CINNAMON POWDER
- 60 g DARK CHOCOLATE
- ORANGE PEEL
- 16 g YEAST POWDER
- 50 ml MILK
- 60 g BUTTER
RECIPE
1) Whip the egg yolks with the sugar in a mixer.
2) Separately, whip the egg whites until they are creamy and fluffy and add to the yolks.
3) Gradually add the sifted flour to the mixture. 4) Incorporate the butter which has been softened for 10 seconds in the hot oven, the Miele cooked wheat, the dark chocolate curls, the cinnamon, the chopped almonds, the grated orange peel and finally the yeast dissolved in the warm milk.
5) Pour all the well blended mixture into a previously buttered mould.
6) Bake at 150 ° C for 60 minutes.
A PARTICULAR SWEET
COFFEE CAKE
One never runs out of coffee in Naples! Here is a particularly delicate dessert that, at the first bite, transports those who taste it to a square in Naples where coffee is always present.
INGREDIENTS
For the filling:
- 210 g MIELE COOKED WHEAT- 300 g ROMAN RICOTTA CHEESE
- 2 WHOLE EGGS
- 1 EGG YOLK
- 300 g SUGAR
- 20 g GROUND COFFEE
For the crust:
- 250 g FLOUR- 100 g SUGAR
- 100 g COLD BUTTER
-1 WHOLE EGG
- 10 g GROUND COFFEE
RECIPE
1) Mix the MIELE cooked wheat with the ricotta cheese and add the sugar, a little at a time.
2) Incorporate the eggs and the ground coffee.
3) Prepare the coffee shortcake pastry by mixing the necessary ingredients. Slowly add the ground coffee and knead until completely absorbed. Refrigerate for about 10 minutes.
4) Roll out the shortcake pastry dough with a rolling pin and line in the mould.
5) Pour the filling and decorate with thin strips of shortcake pastry dough.
6) Bake in a preheated oven at 180 degrees celsius for about 40 minutes.