Zuppetta napoletana fatta in casa.Ricetta spettacolare semplice e veloce

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative for sautéing.

Prepare 450-500 g of sfoglia (pastry dough).

Roll out the sfoglia and place it on a baking tray lined with parchment paper.

Prick the sfoglia with a fork and let it rest for about 10 minutes.

Bake the sfoglia in the oven at 190 degrees Celsius for about 20 minutes until it is dry and crispy.

Prepare the crema diplomatica by mixing the crema pasticcera with whipped cream (panna).

Trim the edges of the baked sfoglia and cut it into two equal parts.

Spread the crema diplomatica on both halves of the sfoglia.

Add amarene (sour cherries) on top of the crema.

Cut the pan di spagna (sponge cake) into 1.5 cm thick pieces.

Soak the pieces of pan di spagna in strega (an Italian liqueur).

Assemble the zuppetta by layering the soaked pan di spagna on top of the crema.

Trim the edges again for a neat finish.

Cut the assembled zuppetta into 10-12 pieces and dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens