The Neapolitan pastiera is a typical Campanian dessert prepared mainly at Easter. There are many versions, but the original requires lard and wheat and is covered with seven strips as tradition dictates. There are various legends about the seven strips, but we stick to enjoying it. The pastiera is much appreciated, has a unique flavor and the aromas further enhance it. I always prefer tradition, so in this recipe I propose the original ingredients: shortcrust made with lard, wheat, candied citron and orange, orange blossom water and ricotta. The preparation is not quick, but the final result is excellent. Try it and you won’t stop making it!

Difficulty: Medium
Cost: Moderate
Rest time: 1 Day
Preparation time: 2 Hours 30 Minutes
Cooking time: 1 Hour
Portions: 8/10
Cooking methods: Oven
Cuisine: Italian

Shortcrust ingredients

2 1/2 cups cake flour or 00 flour
3/4 cup lard
2/3 cup granulated sugar
1 whole egg
1 egg yolk
grated lemon zest
1 cup whole milk
1 3/4 cups cooked wheat for pastiera
2 tbsp lard
grated lemon zest
3/4 cup sheep ricotta
3/4 cup cow ricotta
1 3/4 cups granulated sugar
3 eggs
2 oz candied citron
2 oz candied orange
1 1/2 tsp orange blossom water
a pinch of cinnamon
1 tsp vanilla extract
wheat cooked with milk

Tools

Pastiera pan with a diameter of 10 1/4 in

Pan
Stand mixer
Rolling pin

Procedure for the shortcrust

Place the flour and cold lard in the stand mixer, or as I did, you can first mix the flour and lard in a food processor to distribute the lard more evenly, then transfer everything to the mixer.
Then add the beaten yolks, the sugar and the lemon zest.
As soon as it comes together, turn off the mixer — like all shortcrusts, the dough should not be overworked. Place the dough on a work surface, form a ball and, if you like, roll out a sheet now to make later work easier; otherwise you can do it later. Wrap it in cling film and let it rest in the refrigerator for 1 hour.
In a small saucepan put the milk, lard, wheat and the lemon zest.
Cook over low heat for about 20 minutes, stirring often to prevent sticking. The cream should be creamy but compact.
After cooking, transfer it to a container, cover with cling film directly on the surface and let it cool.
Take the ricotta, previously left to drain for at least 2 hours (if possible, better one day), then sift it.
Add the sugar and mix well.
Add the eggs, cut the candied fruit into small pieces and combine it with the ricotta along with the other aromatics: vanilla, cinnamon and orange blossom water.
After adding all the aromatics, add the wheat that you have allowed to cool thoroughly, mix and place the filling in the refrigerator.
Butter and flour the pan.
Take the shortcrust from the fridge and roll out a sheet (if you didn’t do it earlier) about 5 mm thick, using a little flour. The dough may tear, but that’s not a problem — arrange it with your hands inside the pan.
If necessary, fix it by attaching torn parts together.
Then trim the edges with a knife.
Take the cream from the fridge and pour it onto the shortcrust, leveling it evenly.
Use the leftover dough to make the strips to finish the pastiera.
You need to make 7 strips at least 3/4 mm thick, placing 4 horizontally first,
and 3 diagonally (follow the photo).
Preheat the convection oven to 356°F and bake the pastiera for about 1 hour; adjust according to your oven, it may take a few minutes less.
When cooked, remove it from the oven and let it cool for at least 5 hours. Then transfer the pastiera to a plate or serving tray.
3 kg pastiera. Use a 12 in pan, adjusting the filling ingredients and using one and a half times the shortcrust quantity.
With small pastiere, it’s enough to use the same recipe quantity divided among the molds.