19th Century Neapolitan Pizza Was SWEET? | 1891 Pizza alla Napoletana Recipe
Vložit
- čas přidán 19. 07. 2024
- Wait, what? Sweet pizza? Let's do this. #emmymade #pizza
Get your Bloop shirt here: www.bonfire.com/bloop-2/?utm_....
❤️ Subscribe: czcams.com/users/subscription_cente...
👩🏻 Website: www.emmymade.com/
🐦 Twitter: / emmymadeinjapan
🌈 Instagram: / emmymade
🙃 Facebook: / itsemmymadeinjapan
⏰ Tiktok: / emmymadetok
🏓 Pinterest: / emmymade
🎂 Cameo: www.cameo.com/emmymade
🐝: emmymade extras: / emmymadeextras
Today's recipe was inspirated by Atlas Obscura: www.atlasobscura.com/articles...
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop: www.amazon.com/shop/emmymadei...
Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission on each sale at no extra cost to you. Emmymade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Chapters:
00:00 Intro
0:20 What are we making?
0:45 Where did the recipe come from?
1:46 Making the custard.
5:56 Making the pastry.
6:46 Rolling the dough out.
9:44 Filling the pizza.
10:16 Sealing the pie.
11:14 Glazing.
11:30 Baking instructions.
14:44 Taste test.
Music courtesy of Audio Network and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Can't stop, won't stop." - Jak na to + styl
Have to give Emmy credit for uploading 2x a week over years, whether things are going well or not in life! Great job, Emmy!
There's another "pizza" recipe that my dad makes around Easter called pizza rustica! He makes a savory one and a sweet one. These recipes are so interesting!
Where I lived we had cannoli pie which is a combination of ricotta and custard. And the savory one is a meat pie any combination of diced Italian meats lots of eggs and either basket or ricotta cheese
My dad's family comes from southern Italy and the Easter culinary tradition is nicknamed "Easter Pizza". It's basically a large deep dish quiche made with pastina/acini di pepe and ricotta cheese and cinnamon. We eat it warm and cold. ❤
But no crust. We save that for pies and pizza. Cheers!
That sounds a lot like the pastiera Napoletana (also known as wheat pie) we have in my family...my dad is from Naples, so my mom used to make him that and pizza chiena for Easter. I'm not a big wheat pie fan but I love pizza chiena! My dad also used to love pastina mixed with ricotta and chocolate, too. It was his comfort food from his childhood, his mom used to make it for him when he was sick. I didn't like sweets too much as a kid, so his version that he made for me was alphabet macaronis with ricotta and parmesan or just butter and parmesan. I still eat it today when I need to feel cozy.
Our family makes what we call Easter pizza with two crusts and a ricotta filling with ground Italian sausage inside. I believe either sweet or mild! The crust is definitely not very sweet. It’s interesting how dishes our relatives brought over have changed and evolved for different families tastes.
This sounds so delicious, I've been really into ricotta lately, love its unique texture. It's especially good with a mix of orange, lemon and almond extracts. You guys are giving me all sorts of ideas and stuff to research.
My grandmother (from Abruzzi) made this with wheat and another version with sausage.
Omg we are Italian Americans (mums grandma and grandpa from Southern Italy! We have Easter Pie! And its like a quiche with meats and cheese but its savory!
Oh this is kind of like Tasting History with Max Miller meets Emmymade love this!
exactly what i thought!
Loved it ❤❤❤
that's a collab i need!
I need that collab to happen!
I thought the same thing! The two favorite channels collideeeeee
After seeing Emmy stress a bit about getting that first slice out, I'll share a little trick. When slicing a pie, always make at least two slices and then the first slice will have less pressure on it and it will easily come out. And that custard looked decadent! 😋❤
Fascinating! Def gotta try this...thank you for sharing! 🎉
Ricotta is a versatile cheese...sometimes used for supper recipes and sometimes sweetened and used in deserts. My Italian American family made a similar recipe when I was younger, but they just called it Ricotta pie.
funny i just said that but my family is from northern italy
My friend just messed up making yogurt the other day as it curdled so they saved it by making it into ricotta.
There us an amazing Italian bakery in Norwood mass called Guarinos
They call this ricotta pie 🥧 too It's delicious
I'm Italian American and we always eat Pastiera (what you made) for Easter. We always buy ours from an Italian bakery right next to our favorite deli. They use an extract from Italy that kind taste like citron but it's more floral. That to me is the taste of Easter, Pizza Rustica and Pasta Chot!
Yeah I think this is an ancestor of pastiera. The extract used for that is generally fiori d'arancio (orange tree flowers), but it's supposed to be made with ricotta and boiled grains (wheat, sometimes rice), although in the last decade lightening it with custard is becoming mainstream.
@@FerdinandoFormica I love the original filling! And that extract could pull the Eiffel Tower out of the earth! 😂
This is not pastiera. The key ingredient for pastiera is wheat berries (grains, kernels, whatever) boiled in milk. This has none. There is a big debate between people who as custard and people who don't. But the wheat must be there.
@@alicetwain That's true nowadays, but this recipe is from 1891 and Artusi was from Forlimpopoli, and even though he traveled a lot he has no recipe for pastiera; on the other hand Latini, who worked in Naples and wrote down the first recipe for it in 1692, has it in the section "Crostate sfogliate, o Pizze alla Reale". So I do believe they could be variants of the same recipe.
@@FerdinandoFormica except this is not even called pastiera.
argentine cuisine has a lot of italian influence, and this is a very common dessert here! we call it torta de ricota!
Interesting! Sending love from a America...
❤️ 🇦🇷 🗽❤️
I just posted a comment saying exactly the same! I’m from Salta and we eat tarta de ricota there!
This Neapolitan pizza recipe is probably when the expression "Pizza Pie" came about. The lemon version would be excellent and possibly orange too where the vanilla would create a Cream Cycle flavor.
That almond, marzipan smell is one of my favorites, especially warm. Spritz cookies! Looks great.
I find her videos so peaceful and her voice is so soothing she literally calms me.
If you liked that I think you'd also like pastiera napoletana it's like an elevated version of this with wheat berries and candied orange pieces inside. Honestly though, if you see an Italian desert with ricotta in it, snap it up, they are always good. To me, nothing is better than a warm sfogliatella!
Hey Emmy !!! Love historical foods
Me too!
I love this! Now I am craving this! Also I was listening while my partner and friend were nerding in the background, and they turned and said "IS THAT EMMYMADE?!" Apperently they love watching your videos and have been watching for years too! ❤❤
It reminds me of buttermilk pie. I haven't had it in forever and I miss it
I had to do some chores while watching but because Emmy is so wonderfully descriptive with all the steps and even the food I was able to follow along every step of the way
We have a very similar family recipe called sweet pizza. The only difference is it has two layers of custard, one vanilla one chocolate. Great grandmother came from Napoli and she taught my aunts how to make it.
There's an ancient painting of what appears to be a modern-like pizza from Pompeii that is 2000yrs old.
I always enjoy all the ways you describe the food you encounter. It makes me feel like I took a bite of it myself!
Emmy is so good at describing tastes and textures! Early on when Max Miller started Tasting History, he said in a video that he didn't know how to describe what he was eating. In the comments, I recommended that he watch Emmymade because she was so very descriptive!
By today’s standards, you have made a ricotta pie or a ricotta cheesecake. As an Italian-American who has made and enjoyed ricotta pie/cheesecake, well done Emmy! Brava! 👏🏻👍🏻
Thanks Emmy, your videos always make my day better.
emmys reactions when she likes something new is so cute!! this sounds so decadent and rich, yum!
Here in Sweden bitter almond is really easy 2 find. We use in in several bakinggoods. I love the taste of bitter almond ❤
Oh, pastiera! we no longer call that pizza but it's a traditional easter dessert. There's a bunch of dishes that will get colloquially called "pizza" in italian, depending on region and dialect, generally anything that results in a round thing that you can cut up in slices, of course everyone knows it's a different thing from "real" pizza haha! For example, in the island I live in (unsure if it's a region wide thing because I never heard it in the actual city, just in my small island) people will call "pizza di pasta" the pasta omelettes we make with leftover pasta.
Care for sharing a recipe with us? Do you fold leftover pasta into the egg to make that?
@@erzsebetkovacs2527 Not just egg, frittata is a little bit more involved than omelette but I called it that for ease of naming - but yes, essentially! You beat whole eggs with parmesan, pepper, and then fold in the leftover pasta (it would need to be enough egg mixture to coat the entirety of the pasta) - some recipes call for adding extra cheese or pancetta to the mix, too, if the pasta you're using is particularly plain. Then you heat up olive oil and a clove of garlic in a pan (the garlic would be removed once it's hot enough to cook) and pour in the mixture, and cook it until the edges are crispy! It's a great way to freshen up leftover pasta that's still good to eat but not as fresh anymore, and to be able to have an easy quick meal you can take with you anywhere (a good slice of pasta omelette is a very common thing to take with you to the beach or to a picnic, for example). Sometimes people make fresh bowls of plain pasta (just olive oil and salt, basically) specifically to make pasta omelette with, which is also just a great way to enjoy pasta if that's what you like! But doing specifically with leftovers is very convenient as, like i said, it's very quick and easy and a great way to not waste food.
This is so interesting!! Thank you for the wonderful information! You're always amazing Emmy, never stop being yourself.
The world is a better place with beautiful souls like emmy.
Back when I was in college, I worked with a woman who was the daughter of Italian immigrants. She was probably in her mid to late '60s at the time and her widowed mother who was in her '90s lived with her. She brought a dessert that she said her mother had made, called "sweet ricotta pie" to a Summer work party and it looked very much like this. When she cut the first slice, I assumed that it was some type of cheesecake, but when I took my first bite, I realized that it was like nothing I'd ever had the pleasure of, well... devouring! So, of course, I asked her if she would please share the recipe with me and she very kindly brought it in to work the following Monday. I was beyond excited to make it for my family and friends, but after reading the recipe, my hopes were dashed. There was one absolutely crucial ingredient (according to her mother) that was impossible to find here in the US and it would "make or break" that pie. It was something called "vanilla crystals" and her mother would bring little paper envelopes/packets of the crystals back from Italy, each time she made the trip home to visit family. She said she would have gladly given me a packet from her mother's secret stash, but she had used the last one to make the pie for the party. I asked if there was anything at all that I could use in place of those crystals, but her mother insisted that there simply was no substitute for them, especially in this pie recipe. I tried to find an importer of Italian foods/ingredients, but I never had any luck and eventually, I gave up my quest. I've never forgotten that pie, though! Looking back, I probably could have found a workable substitution for the elusive crystals, but I was very much a novice baker at the time and I just didn't have enough experience to figure it out on my own. I'm definitely going to make this Pizza alla Napolitano with the hope that it's just a different name for the "sweet ricotta pie" that I've been dreaming of for so long! Thank you Emmy! I can't wait to try this! 💛🥧🇮🇹
Love your vids Emmy there so relaxing to watch. 😊😊
Congrats on getting that first piece out so cleanly lol
You are almost at 3M! Congrats!
That looks amazing, cant wait to try it!
This kinda reminds me of Italian meat pie it’s obviously savory but it’s got that custard with the addition of a basket/ricotta cheese and various Italian meats like salami pepperoni and pepper ham. It’s an Easter specialty that’s fairly popular near New Haven CT due to the large Italian population.
My Italian grandmother used to make this type of pie every Easter. It had ricotta, Italian sausage and egg. It was savory but I think the crust was ever so slightly sweet? Sooo delicious.
Cool video Emmy. This is making me think of Italian Easter Pie, also known as Pizza Rustica or Pizzagaina. A giant egg, cheese, and meat filled pie. Highly recommend it!
That sounds delicious!
Emmy, there are SO many Italian foods that we don't have here in the US. I'd love to see you tackle a few of them... if you want any ideas, send me a message. Big fan! I love your friendly, calm, enthusiastic energy! - Paul from NY.
To us Brits, that looks like an Egg Custard Tart.
As an European, I will constrain myself, because this actually calls out for more.
I thought the same thing! Love me a egg custard tart 🤤
It is, except an egg custard tart doesn't have a pastry top but yes, definitely an egg custard style desert
To be fair this recipe is in the "pasticceria" (desserts) section
445. - Pizza alla napoletana
Pasta frolla metà della ricetta A del N. 431, oppure l’intera ricetta B dello stesso numero.
Ricotta, grammi 150.
Mandorle dolci con tre amare, grammi 70.
Zucchero, grammi 50.
Farina, grammi 20.
Uova, N. 1 e un rosso.
Odore di scorza di limone o di vainiglia.
Latte, mezzo bicchiere.
Fate una crema col latte, collo zucchero, colla farina, con l’uovo intero sopra indicati e quando è cotta ed ancor bollente aggiungete il rosso e datele l’odore.
Unite quindi alla crema la ricotta e le mandorle sbucciate e pestate fini.
Mescolate il tutto e riempite con questo composto la pasta frolla disposta a guisa di torta, e cioè: fra due sfoglie della medesima ornata di sopra e dorata col rosso d’uovo. S’intende già che dev’essere cotta in forno, servita fredda e spolverizzata di zucchero a velo.
A me sembra che questo riesca un dolce di gusto squisito.
From the 1895 edition: it.wikisource.org/wiki/La_scienza_in_cucina_e_l%27arte_di_mangiar_bene_(1895)/Ricette/Pasticceria
Can't stop, won't stop. Sounds good like an egg custard. Thanks, Emmy ❣️
I worked in a pizza place a long time ago. We had a sweet thin crust Hawaiian pizza with sweet and sour sauce, ham, pineapple, & mozzarella. It was tasty but to sweet. Best at a slice or two.
Sounds great!
So totally going to make this. Thank you!
The word "pizza" was the Neapolitan form of Byzantine Greek πίτα (pita = pie), which is still used in Modern Greek (e.g. τυρόπιτα, σπανακόπιτα etc.)
This "Neapolitan Pizza" is similar to Greek Γαλακτομπούρεκο (galaktoboureko) or Μπουγάτσα (bougatsa), but with phyllo dough instead of a pie crust.
Very lovely pie! Thanks for sharing!
Thanks. :)
Loveeee old recipes! More please! 😊
My girls, Ella (9) and Pippa (6) absolutely love your videos. We watch one each night before bed. They are big fans. Thanks Emmy!
Wow! Emmy, you make pastry work look so easy! I’m guessing it’s much easier to work with when the weather is on your side. I live in a much more humid place and my pastry never cooperates like that. (In and out and in and out of the fridge, many times as I go). This almost reminds me of a type of frangipani tart. Well Done!
This looks and sounds delicious!
In Italian "pizza" is a bit of jolly word: any floury kind of thing, savory or sweet, can be called pizza. So we get the modern Neapolitan pizza, which is round, savory (usually) and baked, but then we get a bunch of sweet or savory cakes or pied that are called pizza (or or pitta), and even some triffle-type dessert called thus. In the XIX century in Naples the most common type of pizza was fried, so essentially basic bread dough (flour, water, yeast, salt), long-raised, made into a disks, and fried in lard, or stuffed with greens, scamorza or fiordilatte cheese, maybe cicoli (a pork product), closed in a crescent shape, and fried. Frying was cheaper than baking (less fuel) and could be done and sold out of house kitchens. Pizza fruits is still fine and it's delicious.
Can't stop, won't stop. I'm about to order the cheese so I can make this tomorrow! You have such interesting recipes!
This is a winner! I Two of my favorites combined. I love pizza and custard pie. Never put them in same dish before.😂
Love you Emmy!! ❤️
🧡
When I was really young I lived next door to a Italian family and they made something similar to that but savory with tomatoes herbs and sausage and they called that pizza they also made what you did but I don’t remember what it was called it was delicious. Thank you so much for making this Imma gonna give this a try tomorrow
Thanks for sharing this with those who might have little experience with Neapolitan (not Italian) cuisine. My noona from Napoli learned this recipe from her nonna. Then eventually my mom and me. I've been having it around Easter for 65 years. My guess it preceeded me by at least that many. And, yes, we call it Pizza as with several other pastry/pie crust based sweet and savory treats.
Awesome video as always thanks for sharing 😮😮😮😮😮😊😊😊😊
We love Emmy. ❤️
It sounds so yummy!
I see a holiday renaissance for this pie in many households. I'm definitely going to make it!
It looks delicious! Food history fascinating!❤
You ought to pair this with a dessert of Pistachio Ricotta cake! I had just tried that for the first time and it was so good!
I do love almond flavor. I’ll need to try this!
That guy created a cook book to basically create a united Italian recipe book to unite the country and give it an identity through food.
This reminds me of Easter Pie which consists of a similar filling with addition of pine nuts and it's wrapped in filo dough and it also has citrus zest. Very delicious. I learned from MS to cut two slices first and then it comes out easier.
emmy ur the realest
Bitter almond are the kernel inside of a peach or apricot pit.
2 things I would have done making this, 1 put 2 2inch strips of grease proof paper cross ways so they came over the edges to help to lift this pie out plus a circle of grease proof on top of them before putting in the bottom pastry case, I might even grease the case and paper like a cake tin, also use my first and second fingers to pinch the pastry together against the pie case, I think it would have given a prettier edge, but that is me and the experience I have had with making pastry dishes.
Love watching you cook, especially some of the weird and wonderful things you buy that I would never be able to afford.
BTW, miss your MRE tastings.
All the best from Staffordshire in England.
This would appear to still exist in Italian-American cuisine in a recipe called "ricotta pie". It's actually discussed a bunch on "The Sopranos" where Carmella Soprano makes a version with pineapple. I believe it's still popular in Naples.
If anyone is wondering, the batter needs to cool a bit before adding the eggs so they don’t scramble, a technique called tempering. That’s my best guess as a laymen person anyway
This is why [modern american] pizza is sometimes referred to as a “pie” in spite of not actually being a pie
Can't wait to make this 😋
When I was a kid, my friends Nonna would make something very similar using duck eggs and layer of homemade rhubarb jam. It was epic!
Ricotta pie 🥧♡
That's one of my favorites
For the holidays the bakery will put a lace doily on the top and take powdered sugar and shake it over and then you have a beautiful design and the powdered sugar just gives it a little extra sweetness you'll find that when the pie refrigerates overnight it actually gets better the flavors get stronger thank you so much for this recipe
my family comes from northern italy and we have this alot around holidays, didnt know the name of it but never knew the name of it we always called it a ricotta pie
Your blush is beautiful in this video!
Emmy just so sweet and innocent lol when she says CURSES 😂 its all an illusion as shes batman and attacks everyone 🤐
Looks yummy!
My Italian grandmother's pizza was ricotta cheese and meat between two layers of crust. I believe it's called "pizza piena".
I almost thought this was buttermilk or chess pie at first before seeing the caption.
Very interesting concept that pizza was sweet
there are paints made with egg emmy! it's called egg tempera! You just mix the pigment with the egg (could be whites or yolk)
Oh. I've had this before. Our family just called it ricotta pie (with and without the top crust).
"Would you like some pizza?" That question had a whoooole new meaning back then. Looks delicious though. (I like custards).
This reminds me a lot of a Dutch Limburger vlaai. Its very similar, but a lot of times a vlaai also has fruits or a crumble on top
I could not have resisted the urge to refer to sweet pizza as "sweetza."
4:28 This is the only cooking show that can say "now we remove the heat" rather than remove the food from the heat lol
That’s actually what we Italians refer to as a “ricotta pie.” 🥧😙😍
How different
Tks for sharing ❤
You should totally try brazilian pastel! I'm pretty sure you can find the dough at any brazilian grocery store ❤❤❤❤
My family calls this Easter pie. Pastiera Napoletana. Delicious!
Pastiera is totally different and more complicated.
I’m making some bostocks now. Frangipane is so yummy!
Emmy, I think a lemon flavored pie like this would be AMAZING!! How would one do that? I don’t have near the knowledge in the kitchen that you do, so I couldn’t begin to guess lol maybe do a video showing us how to change the flavors? Great video, looks delicious!!
Add some grated lemon rind, just the yellow part to the custard mix before refrigerating. Do it to taste.
@@SkitSkat674 thank you so much for responding! It’s the “to taste” that I would be worried about lol I’d probably end up with either way too much lemon flavor or none at all!! 😅😅
Would it be the zest of a whole lemon you think? Or would that be too much? And does the rest of the recipe stay the same? Again, thank you for your response!!
@@truthteller0465
Just a little. Not the whole lemon, depends on size of lemon, that's why I said to taste. Just grate a little at a time, mix it in and taste it to see if it's enough for you or if you need a little more. Be sure to only use the yellow part. The inside white part is the bitter part. Yellow part has the oils where they get the flavoring from.
You could probably just use lemon flavoring if your store carries it. It should be where the vanilla flavoring is. I wouldn't know without a recipe how much to use so I'd do it to taste. I usually put more in than I should, lol. I love lemon flavor. Oh, wasn't there almond flavoring? Leave the almond flavoring out and use lemon instead, same amount as almond was supposed to be should be good.
I tried this before and it’s awesome
The is pretty exactly like the french Gâteau Basque !! Try at the small chain Chez Papa or a local barkery! Yum♡
That looks good. Could that crust be used for any pie filling? Or would it be to sweet?
And have you ever made a vinegar pie? I've saw it in a really old cook book and wondered about it. If you haven't tried it I'd love to see you make one.
7:30 flour just comes flying onto the board, right when she needs it lol
Hi Emmy! We call this ricotta pie in my city in Argentina ❤ it’s delicious!
So I wonder if this is something between a British and Portuguese Custard Tart in regards to texture. Then with the extra almond flavour. Portuguese tarts have such a lovely crunch.
In case you need to know again, 2/3 cup is 5 1/3 ounces.
If you can't or shouldn't eat regular flour, you could try making this with almond flour. It should fit well with these flavors.
Flat savory pizza is what I think of when describing pizza, this sweet version is what I would call pizza pie.
“Can’t stop, won’t stop.” :P
7:33 was so satisfying 😊
This reminds me (loosely) of my mothers family’s Sicilian cheesecake. Very different from American cheesecake. I think you should try making Sicilian cheesecake.
Fun fact: bitter almonds is what almond extract is usually made of! You can technically make it from sweet almonds, but you'd need far more of them to get the same strength solution. The problem with that is, you'd need so many sweet almonds, you'd get the same level of prussic acid in your extract as you do from bitter almonds, making it... not great for consumption. Much less wasteful to use less bitter almonds, and keep the sweet ones for eating.
Commercial extracts, in all their hyper-processed goodness, have had the prussic acid taken out, so that if a child decides to down an entire bottle, the only thing they learn about is how foods can be concentrated, rather than how long it takes daddy to find the poison hotline number.