Another classic dessert of the Easter tradition, the Neapolitan pastiera!
I love this tart made with ricotta, wheat, cinnamon, and candied fruit, with the unmistakable scent of orange blossom essence!
However, in recent times, what I consider a bit of my ‘strong suit’ I had somewhat neglected in favor of the dove cake and travels; so this year I remedied by making it not on Holy Thursday, then eating it on Easter day as tradition dictates, a few days before … so even if I leave, I didn’t miss my beautiful and delicious pastiera.
This is how I’ve been preparing it for years.

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Difficulty: Medium
Cost: Medium
Rest time: 8 Hours
Preparation time: 2 Hours
Portions: 10/12
Cooking methods: Oven
Cuisine: Italian
Seasonality: Easter

384.62 Kcal

calories per serving

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Energy 384.62 (Kcal)
Carbohydrates 55.54 (g) of which sugars 30.84 (g)
Proteins 8.04 (g)
Fat 14.92 (g) of which saturated 9.45 (g)of which unsaturated 5.33 (g)
Fibers 1.44 (g)
Sodium 108.28 (mg)

Indicative values for a portion of 70 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

the Neapolitan pastiera

4 cups Type 1 flour (or 00)
7 oz butter (or lard)
2 eggs (medium)
1 teaspoon Lemon paste (Or lemon zest)
fine salt (a pinch)
1 cup sugar
10.5 oz wheat for pastiera
1 tablespoon sugar
1 teaspoon cinnamon powder
1 cup milk
lemon zest
1.1 lbs sheep ricotta
3 eggs
1 cup sugar
2.8 oz candied orange
1.8 oz candied citron
to taste orange blossom water
to taste cinnamon powder

Tools

Tart Pan for pastiera 11 inches

Preparation of the Neapolitan pastiera

HAND MIXING:
In a large bowl, pour the sifted flour with sugar, mix, and then make a well; insert inside the eggs, lemon paste, butter, and salt. Quickly knead, then wrap in plastic wrap and place in the fridge.

MIXING WITH THE STAND MIXER:
– In the stand mixer bowl, put the sugar with the softened butter and lemon zest; mix with the paddle, then add the eggs. Let them incorporate and finally add the sifted flour. As soon as the dough forms, stop the machine and transfer the pastry dough to the work surface.
– Without adding flour on the work surface, form the pastry dough, slightly flatten it, and wrap it in parchment paper. Chill in the fridge for at least 2 hours (better if made the day before)
– Bring all ingredients to a boil, stirring often until the milk is absorbed.
Remove the lemon zest and let it cool, covering to prevent a film from forming.
– Drain the ricotta in a sieve with 2 tablespoons of sugar taken from the total, for half a day better if overnight.
– Place the ricotta in a bowl, sweeten it, add the eggs, and gradually all the other ingredients provided. (if you want, you can also sift the ricotta before adding the sugar)
– Finally, combine the wheat cream and mix everything.
– Grease the typical pastiera or another type of pan and line it with the well-rolled pastry dough. Trim the edges, prick the bottom, and fill it with the prepared cream.
– With the dough scraps, cut the strips that form the lattice. Add a small piece of butter to the strip joints.
– Bake in a hot oven at 320°F for about an hour and a half, it should cook slowly. Let it cool in the oven with the door slightly open.
– It is served directly in its pan, sprinkling with a little powdered sugar.