{"id":2333,"date":"2023-12-03T03:18:55","date_gmt":"2023-12-03T00:18:55","guid":{"rendered":"https:\/\/www.rezepte-beste.top\/?p=2333"},"modified":"2023-12-03T03:18:56","modified_gmt":"2023-12-03T00:18:56","slug":"pastiera-so-backt-man-den-traditionellen-neapolitanischen-kuchen-zu-ostern","status":"publish","type":"post","link":"https:\/\/www.rezepte-beste.top\/?p=2333","title":{"rendered":"Pastiera: So backt man den traditionellen neapolitanischen Kuchen zu Ostern!"},"content":{"rendered":"\n

ZUTATEN<\/p>\n\n\n\n

F\u00fcr das Geb\u00e4ck
500g Mehl
200 g ungesalzene Butter
200g Zucker
2 Eier<\/p>\n\n\n\n

F\u00fcr die F\u00fcllung
Zitronenschale
450 ml Milch
500g gekochter Weizen
Salz<\/p>\n\n\n\n

500 g Ricotta-K\u00e4se
400g Zucker
Limoncello
5 Eier
2 Eigelb<\/p>\n\n\n\n

METHODE<\/p>\n\n\n\n

    \n
  1. Bereiten Sie den Teig zu, indem Sie die Butter mit den Eiern, dem Zucker und dem Mehl in einer Sch\u00fcssel mit den H\u00e4nden vermischen. Anschlie\u00dfend den Teig f\u00fcr 30 Minuten in den K\u00fchlschrank stellen.<\/li>\n\n\n\n
  2. Den gekochten Weizen in Milch und Butter aufkochen und die Zitronenschale hinzuf\u00fcgen. 30 Minuten kochen und ruhen lassen.<\/li>\n\n\n\n
  3. Den abgetropften Ricotta-K\u00e4se mit dem Zucker, den Eiern und dem Lik\u00f6r vermischen.<\/li>\n\n\n\n
  4. Nehmen Sie den Teig aus dem K\u00fchlschrank und rollen Sie ihn zu einem Pfannkuchen aus. Mischen Sie die Ricotta-Mischung mit dem Weizen und gie\u00dfen Sie alles auf den Teig. Aus dem restlichen Teig Streifen formen und diese auf die Oberfl\u00e4che des Pastiera-Kuchens legen und die R\u00e4nder gut verschlie\u00dfen.<\/li>\n\n\n\n
  5. 60 Minuten bei 170\u00b0 backen.<\/li>\n\n\n\n
  6. Den Ofen ausschalten und in der Pfanne abk\u00fchlen lassen.<\/li>\n\n\n\n
  7. Nehmen Sie es kalt heraus und warten Sie m\u00f6glichst 24 Stunden mit dem Verzehr.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    ZUTATEN F\u00fcr das Geb\u00e4ck500g Mehl200 g ungesalzene Butter200g Zucker2 Eier F\u00fcr die F\u00fcllungZitronenschale450 ml Milch500g gekochter WeizenSalz 500 g Ricotta-K\u00e4se400g ZuckerLimoncello5 Eier2 Eigelb METHODE<\/p>\n","protected":false},"author":2,"featured_media":2334,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2333","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-1"],"aioseo_notices":[],"yoast_head":"\nPastiera: So backt man den traditionellen neapolitanischen Kuchen zu Ostern! - Nat\u00fcrliches Heilmittel<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.rezepte-beste.top\/?p=2333\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pastiera: So backt man den traditionellen neapolitanischen Kuchen zu Ostern! 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