The savory pastiera is a tasty savory pie made with wheat and ricotta that is easy to make.
It is the savory version of the legendary Neapolitan pastiera, the typical Easter dessert (and beyond). It is a shortcrust pastry tart filled with a wheat, ricotta, eggs, and flavorings filling. The savory version is a rustic dish served as an appetizer or main course on Easter or Easter Monday.
Read how to make the savory pastiera with the easy recipe you find below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the savory pastiera
- 2 1/2 cups all-purpose flour
- 1/2 cup Parmesan cheese (grated)
- 5 1/4 oz butter
- 2 eggs (medium)
- salt
- 1 cup cooked wheat
- 1/2 cup milk
- butter
- 1 cup ricotta
- 2 eggs
- 2 tbsp Parmesan cheese (grated)
- salt
- 4 oz Neapolitan salami (or mixed cold cuts of your choice)
- 4 oz provolone cheese (or caciocavallo)
Preparation of the savory pastiera
Prepare the crust.
In a large bowl, mix the flour and grated cheese with a pinch of salt.
Add the softened butter cut into pieces and start kneading until you have a crumbly mixture.
Add the eggs and knead vigorously until your dough is smooth and homogeneous.
Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least fifteen minutes.In the meantime, put the cooked wheat in a saucepan with the milk and a knob of butter. Stir and let it cook over low heat for about ten minutes, until the milk is absorbed and you have obtained a creamy mixture.
Turn off the heat and let it cool.
Cut the salami and provolone into cubes.
In a large bowl, cream the ricotta, well-drained from its preserving liquid, with the grated Parmesan, eggs, and a pinch of salt until you have a homogeneous mixture.
Add the wheat cream, mix, and add the cubed salami and provolone, stirring until the mixture is homogeneous.Butter and flour a 9-inch round pan.
Take the base dough and roll out two-thirds of it into a thin disc suitable for covering the bottom and edges of the pan.
Place the base in the pan and trim the edges, cutting away the excess.
Prick it with a fork and then pour in the ricotta, wheat, and cold cuts mixture, leveling it.
Roll out the remaining dough and cut strips to decorate the surface of the savory pastiera, placing them in a grid pattern.
Bake in a preheated static oven at 350°F for about forty minutes, until golden.
Remove from the oven and let the pastiera cool completely in the pan before transferring it to a serving plate and serving.
Notes
If you want to stay updated on all my recipes, without missing any, follow me on my Facebook page that you can find directly by clicking HERE.
Questions and Answers about savory pastiera
How long does it keep, and how should it be stored?
The savory pastiera keeps well covered under a cake dome for four or five days at room temperature.
