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Article
18/04/2014
Happy Easter with David Ovens !
Electric ovens for bakery products, oven for Genoese focaccia, oven for bread production, DAVID ovens

The most delicious holiday of the year has arrived, on the tables chocolate eggs and “sweet Easter doves” are the protagonists. In Italy, the tradition does not end here, as well as for each occurrence , actually  there are different courses related to Easter celebrations, and each one reflects the spirit and the typical taste of the region. To savor this festival with pleasure and celebrate the rebirth of nature and fertility David Ovens has chosen to tell you about a typical Italian recipe : Pastiera , but Gluten Free version, in order to be truly enjoyed by all! Born in Naples but appreciated throughout Italy, Pastiera has become a symbol of Easter days and realize it at home is simple with a David World single chamber ovens, the perfect oven to prepare Gluten Free cakes.

Ingredients for the pastry

  • - 500g of gluten free flour
  • -3 eggs
  • -250 grams of sugar
  • -200 grams of butter
  • -1 teaspoon of vanilla gluten-free
  • -1/2 teaspoon of baking gluten-free

Ingredients for the filling:

  • - 150 gr. rice
  • - 400 ml of milk
  • - 400 grams of cottage cheese
  • - 4 eggs
  • - 280 grams of sugar
  • - 4 eggs
  • - Peel of 1 lemon
  • -1 tablespoon butter
  • -orange flowers gluten q.b.
  • -cinnamon q.b.

For the pastry:

Put the eggs in a bowl with melted butter and the sugar then stir with a wooden spoon, stir in the flour with half a bag of baking powder and finish briefly working on a board. Keep the dough in the refrigerator wrapped in plastic wrap, for half an hour. Meanwhile, prepare the filling.

For the filling:

In a large pot placed on the stove, simmer the milk with the lemon peel, add the rice , and stir gently until the mixture becomes creamy, without overcooking the rice. Turn off the heat as soon as the whole reaches the consistency of a cream. In a bowl, add the “ricotta”, the sugar, the eggs and the rice let it cool slightly. Turn slowly adding water to wildflowers in the desired quantity and cinnamon. Line a baking tin with the pastry and add into the mixture creamy. Completed by decorating with stripes. Bake at 180° for one hour, served still warm sprinkling with powdered sugar gluten free.

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