Neapolitan Pastiera I am very happy to share my recipe for the pastiera, guaranteeing you the final result.
Starting from this site I came up with my ideal pastiera recipe which has been very successful among family and friends, and I couldn’t avoid sharing it with you, hoping you will want to try it to see how good it is.
To celebrate Easter, I remind you to also try
- Difficulty: Medium
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 24
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
- Energy 329.27 (Kcal)
- Carbohydrates 53.27 (g) of which sugars 41.58 (g)
- Proteins 7.08 (g)
- Fat 10.53 (g) of which saturated 4.46 (g)of which unsaturated 5.48 (g)
- Fibers 0.98 (g)
- Sodium 260.69 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs shortcrust pastry
- 1 1/4 cups milk
- 2 tbsps butter
- 1 pinch salt
- vanilla flavoring
- 1.5 lbs ricotta (possibly mixed)
- 3 cups sugar
- 4 eggs
- 1 egg yolk
- 5 oz candied fruits (mixed mainly orange and citron)
- 1 vial orange flavoring (orange blossom)
- 1 pinch ground cinnamon
- 1 package cooked wheat
Tools
For preparing the shortcrust pastry, I recommend using the mixer with the flat beater attachment. You can also use the same for preparing the ricotta cream by simply replacing the whisk.
- 1 Mixer Howork
- 2 Aluminum Pans
Preparation
Put the wheat on the fire with the milk and butter and let it cook on moderate heat for ten minutes. Turn off and let it cool slightly before adding the vanilla flavoring.
Prepare my shortcrust pastry that does not even require resting, line two high-edged pans with it, buttered and floured, and leave a small part of the dough that you will use to create the strips of dough to decorate the surface.
In a large bowl, pour the ricotta, sugar, and start mixing with a blender to get a nice smooth cream, add the eggs and continue to blend until you get a real soft and homogeneous cream; only now can you add the flavorings, and lastly, the candied fruits, pour everything onto the shortcrust base, garnish, and bake in a preheated static oven at 350°F for about 50 minutes, check the cooking, they should have a nice golden surface. Don’t be scared if the ricotta cream is very liquid; it has to be like that, carefully lay the strips of shortcrust pastry, making sure they rest well on the edges so they won’t fall during baking.
Only when they are cold, remove them from the pans and dust them with powdered sugar.
NOTES
The warmest advice is to let your pastiera rest for at least 12 hours before enjoying them, which will allow the flavors to intensify, and remember that you can safely store them in the refrigerator for up to 5/6 days, but I don’t think you’ll manage!!!!
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If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter.
