Pastiera Napoletana Recipe, an Italian citrus scented grain and ricotta pie with the sweet
perfume of orange blossom water that is immensely popular in Naples.
Rolling up a mixture of walnuts, apples, agave, and just a tiny
touch of orange blossom water for that floral hint you'd find in honey, the standard buttery rugelach dough becomes a whole lot more special.
This is when you can play with even more flavors: floral waters (a
dash of orange blossom water and rose water always find a way into my sip), sweeteners (honey, agave, even dates), extra spices (vanilla pods, cardamom seeds), and definitely a pinch or so of sea salt to round out the sweetness (if you add it).
Despite my connections to this smell, the
bottle of orange blossom water I purchased to make this recipe from Lily's cookbook was the first I'd ever owned.
6 large carrots, grated Juice of 1 large orange A few drops
of orange blossom water 1 preserved lemon, peel chopped A handful of mint leaves Seeds of 1/2 pomegranate
1 Rooibos teabag 1 teaspoon honey — I like to use a good quality honey as it adds extra flavour 2 orange slices a splash
of orange blossom water — taste to see how much you need.