For a unique experience on the slopes of Mount Epomeo, you cannot help but stop at ‘Il Bracconiere’. A rustic atmosphere is the backdrop to one of the most original dishes of the island by the skilful hands of chef Leonardo and Giovanni: the exquisite Neapolitan pastry with scents that inebriate, when you least expect it in Autumn!
Ingredients
shortbread, wheat, candied, sugar, ricotta, eggs, butter, milk flavors: orange blossom and wildflower
Directions
Boil wheat with milk, mix ricotta and sugar. Once the cream of wheat will be grown lukewarm add the eggs with candied fruit. Take the dough of pastry, put a small portion that will serve for the lozenges roll out while the rest of the thickness. Pour the filling into the pan that will reach the edges of the pastry, with the pieces of the pastry get a sheet and with a serrated cutter made up of strips. Decorate the ‘pastiera’. Bake in the oven at 190 degrees for about an hour. Serve with fresh whipped cream.
