Sfogliatella Riccia Stuffing

“Sfogliatelle”

Stuffing

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Pronounced – (Sfo lee yah tell’ ah)

The “sfogliatella” is a traditional recipe of the Neapolitan bakery.

After showing the preparation of the dough, Master Pastry Chef Sabatino Sirica reveals the secret of the “sfogliatella riccia” stuffing

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Sfogliatelle Stuffing

Ingredients Below

500g cooked semolina
700g Roman ricotta cheese
400g sugar
6 eggs
300g orange and citron peels
Spices (cinnamon, vanilla, grated orange)

For the cooked semolina: boil 1/2l of water with 20g salt, then add 150g semolina. Let it cool.

Add 1/2kg of Roman ricotta cheese, sugar, eggs and the orange and citron peels.

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Sfogliatelle Stuffing

The sfogliatella Santa Rosa was created in the monastery of Santa Rosa in Conca dei Marini in the province of Salerno, Italy, in the 17th century. Pasquale Pintauro, a pastry chef from Naples, acquired the original recipe and began selling the pastries in his shop in 1818.

Video Recipe

Below

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