Pastiera
 | |
| Jinis | Tart |
|---|---|
| Panggonan asal | Italy |
| Tlatah utawa praja | Naples |
| Woworan pokok | flour, sugar, lard, eggs, ricotta, boiled wheat (in milk), water of orange flowers [1] |
 Buku masakan: Pastiera napoletana  Médhia: Pastiera napoletana | |
Pastiera napoletana ( palafalan jroning basa Italia: [paˈstjɛːra], Neapolitan: [paˈstjeːrə] ) minangka jinis tart Neapolitan sing digawe karo gandum, endhog, keju ricotta sing dimasak, lan roso nganggo banyu kembang jeruk . Biasane dipangan nalika Paskah . Pasti modern bisa uga ditemokake ing biara Neapolitan. Ana suster sing ora dingerteni pengin jajan kasebut, simbol Wungun, duwe minyak wangi kembang wit oranye sing tuwuh ing kebon biara kasebut. Dheweke nyampur gandum menyang keju ricotta putih, banjur nambahake endhog, simbol urip anyar, banyu sing wangi kembang ing musim semi, jeruk cemara lan rempah-rempah Asia sing arum.
Legenda
[besut | besut sumber]Maneka panulis mbaleni legenda babagan asal usul pastiera. Siji crita nyambungake karo sirene Parthenope, sing Neapolitane matur nuwun amarga nyanyian sing manis kanthi menehi ricotta, glepung, endhog, susu, rempah-rempah, lan gula; Parthenope menehi bahan kasebut kanggo para dewa, sing nggawe pastiera metu saka bahan kasebut. [2] [3] Crita liyane sing nyambung karo perayaan dewi Ceres ing musim semi. [4]
Referensi
[besut | besut sumber]- ↑ Francesconi (1995), p. 258
- ↑ Marlena Spieler, Neapolitan Culture, Cuisine, and Cooking, 2018, ISBN 9781442251250, p. 19–20
- ↑ Pasquale Guaglianone, Il naufragio previsto. Principessa Mafalda: l'ultimo tragico viaggio, 2012, ISBN 888901346X, p. 59
- ↑ Eli Rogosa, Restoring Heritage Grains, ISBN 1603586717, p. 206–207