Authentic Neapolitan Pastiera Recipe: Secrets and Tips from Tradition
Dive into the heart of Neapolitan Easter tradition with this authentic pastiera recipe, a masterpiece of flavors and aromas carefully and passionately passed down by a true keeper of Neapolitan culinary secrets.
A sensory journey that will guide you step by step in creating an iconic dessert, loved for its fragrant and buttery shortcrust pastry that encloses a creamy and velvety filling, a unique blend of fresh ricotta, wheat cooked in milk, eggs, sugar, and the unmistakable aromas of orange blossoms and vanilla.
Making Neapolitan pastiera at home is an act of love, a tribute to the richness of Campanian gastronomy and its ancient roots. In this recipe, I will reveal every detail or tip that makes the difference because I had the fortune of being in the kitchen of a wonderful Neapolitan lady who shared her precious secrets with me.
I will lead you through the selection of the best raw materials, from the different types of ricotta to the ideal pre-cooked wheat, and the perfect dosage of aromas that make pastiera an unforgettable taste experience.
Whether you are already experts in preparing traditional desserts or are approaching the world of pastry for the first time, I will accompany you from the preparation of the perfect shortcrust pastry, the slow and delicate cooking of wheat in milk, to the creation of the rich and fragrant filling that releases a burst of unique flavors with every bite.
And if you, like me in the past, are not among the greatest lovers of pastiera, get ready to change your mind: this recipe will conquer you with its harmony of textures and its balance of sweetness and aromas. Let tradition guide you and prepare to bring a piece of Neapolitan history and culture to the table.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 11-inch pan
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter Monday, Easter
- Energy 464.65 (Kcal)
- Carbohydrates 62.81 (g) of which sugars 38.28 (g)
- Proteins 9.98 (g)
- Fat 20.63 (g) of which saturated 12.89 (g)of which unsaturated 7.34 (g)
- Fibers 2.30 (g)
- Sodium 107.80 (mg)
Indicative values for a portion of 80 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 for the Perfect Neapolitan Pastiera
- 2 cups all-purpose flour
- 9 tbsps butter
- 1/2 cup sugar
- 1 egg (whole + 1 yolk)
- vanilla (the seeds of 1 pod)
- 1 1/4 cups wheat for pastiera
- 1 1/2 cups ricotta (mixed sheep and cow's milk)
- 1 1/4 cups sugar
- 2 eggs (whole + 2 yolks)
- 3.5 oz orange peel (or candied citron or a mix)
- 1 teaspoon ground cinnamon
- 1 lemon peel
- 1/4 cup butter
- 3/4 cup whole milk
- 1 pod vanilla
- 2 tbsps orange blossom water
- 1 egg
Tools
- Mixer
- 2 Bowls
- Saucepan
- Wooden spoon
- Lemon zester
- Springform pan
- Rolling pin
- Pastry wheel
How to Make Traditional Neapolitan Pastiera: Step-by-Step Procedure
Let’s start by making the fragrant base of our pastiera:
Sift the flour into a mixer.
Add the cold butter cut into pieces, a pinch of salt, and the sugar (you can use powdered sugar for a finer shortcrust).
Pulse the mixer for a few moments until you get a sandy mixture.
Transfer the mixture to a work surface and form the classic well.
Add the seeds of the vanilla pod (or a packet of vanilla sugar).
Add the whole egg and the yolk.
Work the dough quickly.
Wrap the shortcrust dough in plastic wrap and let it rest in the refrigerator for about 1 hour.Meanwhile, let’s prepare the soft and characteristic heart of the pastiera.
Pour the milk into a saucepan.
Add the pre-cooked wheat and the butter.
Grate the peel of an untreated lemon directly into the saucepan.
Mix the ingredients with a wooden spoon.
Bring to a boil over low heat, stirring constantly until you get a thick and creamy mixture (for a smoother filling, blend the wheat peels with an immersion blender).
Once ready, pour the wheat cream into a large bowl and let it cool completely.Now let’s create the creamy and aroma-rich heart of the pastiera.
In a mixer, blend the eggs with the ricotta, sugar, cinnamon, orange blossom water, and the seeds of a vanilla pod.
Blend until you get a fluid and lump-free cream.Now let’s prepare the springform pan to hold the delicious filling.
Take the shortcrust dough out of the fridge.
Take a small part for the decorative lattices.
Roll out the rest of the shortcrust dough to a thickness of about half a centimeter.
Butter a 28 cm diameter springform pan and line it with the shortcrust disc.
Trim the excess edges of the shortcrust.Let’s shape and flavor our Easter dessert.
When the wheat cream has cooled, add it to the ricotta cream.
Mix the two mixtures well.
Add the orange peel cut into very small squares (alternatively, you can use half candied citron and half orange peel).
Pour the filling into the pan lined with the shortcrust, smoothing it to the edges.
With the shortcrust scraps and the portion set aside, roll out a not too thin sheet.
With a serrated pastry cutter, make strips 1.5-2 cm wide.
Decorate the pastiera with the strips arranged in a grid, crossing them diagonally to form diamonds.
Gently brush the strips with a beaten egg.Slow cooking and resting are essential to enhance the flavors.
Bake the pastiera in a preheated static oven at 392°F for 60 minutes (or in a ventilated oven at 356°F for 50 minutes).
After about an hour, when the surface is golden, remove the pastiera from the oven.
Let the pastiera cool completely in the pan.
Once cooled, gently remove it, transfer it to a serving plate, and dust it with powdered sugar before serving.
Storage
A final tip to fully appreciate your pastiera.
The pastiera is definitely better the day after it’s prepared. The ideal is to make it the day before tasting it. Store the pastiera in the refrigerator, covered with plastic wrap, for a maximum of 3-4 days.
Notes on Ingredients:
Ricotta: The proportion between sheep and cow’s milk ricotta is variable according to personal taste and tradition; some recipes use only sheep’s milk for a more robust flavor, others a mix.
Sugar: The amount can vary between 250 up to 300 g for this amount of ricotta. Consider a reduction or increase based on the sweetness preference.
Eggs (2 whole + 2 yolks): The quantity is typical and contributes to the creamy consistency of the filling.
Candied citron or orange peel: The choice between the two (or a mix) is dictated by personal taste.
Cinnamon (1 teaspoon): The dose is standard but can be adjusted to taste.
Grated lemon peel of 1 lemon: A common ingredient that gives a characteristic scent.
Butter: The amount indicated in the recipe is standard but can be increased to 70 g for more creaminess.
Vanilla (1 pod): Using the pod gives a better flavor compared to vanilla extract.
Orange blossom water: Do not omit this ingredient; it is essential to achieve the distinctive aroma of the pastiera.
Pre-cooked wheat (250 gr): Common quantity for a 28 cm pan.
Tips and Suggestions for an Unforgettable Neapolitan Pastiera:
Quality of Ingredients: Use fresh high-quality sheep and cow’s milk ricotta. The freshness and quality of the basic ingredients make a big difference in the final result.
Resting the Shortcrust: Do not skip the resting of the shortcrust pastry in the refrigerator. This step is crucial for obtaining a crumbly and easy-to-roll-out shortcrust.
Slow Cooking of Wheat: Cook the wheat in milk over low heat, stirring patiently until you get a thick cream. This will give the filling its typical creamy consistency.
Balanced Aromas: Carefully dose the orange blossom water, cinnamon, and vanilla so as not to overpower other flavors. Balance is key in this dessert.
Cooling the Filling: Ensure that the wheat cream has cooled before mixing it with the ricotta and eggs. This will prevent the eggs from cooking prematurely.
Decoration with Lattices: The shortcrust lattices are not only decorative but also help release steam during cooking. Try to arrange them evenly.
Optimal Cooking: Follow the cooking times and temperatures, considering the characteristics of your oven. The surface should brown without burning.
The Day After is Better: The pastiera reaches its optimal flavor the day after preparation. The flavors meld, and the texture settles.
Variants: Experiment with small variations, for example, adding a bit of grated orange peel to the filling for a more citrus aroma.
The History and Origins of Neapolitan Pastiera:
Neapolitan pastiera is a dessert with ancient roots, likely linked to pagan festivals in honor of the goddess Ceres, where sweets with wheat and ricotta, symbols of fertility, were offered. With Christianity, it became the quintessential Easter dessert. Legend has it that the nuns of San Gregorio Armeno in Naples refined the recipe by adding orange blossom water. Another story links it to the siren Parthenope and a basket of natural gifts offered to the gods, which, when mixed, created pastiera. Today, pastiera is a symbol of Neapolitan Easter, prepared in families as a rite of tradition with a unique flavor.
