For the pastry:
For the filling:
Our pastiera recipe follows that of Giovanni Scaturchio created in 1905, based on the classic Neapolitan housewife’s recipe used traditionally at Easter. - Let the shortcrust pastry rest overnight in the refrigerator. - For the filling it is essential to cook the grain with lard then once cooled mix it with the ricotta.
For the perfect sfogliatella, the exact measures of filling must be respected. The semolina and the ricotta must be equal in measure. It is this little secret which makes our product so special.
suggest immersing it in a bowl of hot water, rum and Strega liqueur and to let it rest for 15 minutes, then let it drain until it does not drip anymore. At the end a dash of rum should be added and the babà is ready.