Here is the original Neapolitan pastiera recipe, one of the most widespread and delicious desserts.
The pastiera is a traditional dessert from my region, Campania, loved by generations and carefully passed down through the centuries. Originally linked to Easter celebrations, this delicacy has become so popular that it is prepared all year round, bringing with it the unmistakable aroma of citrus, the delicate taste of wheat, and the enveloping sweetness of fresh ricotta.
This cake indeed has a delicious filling of wheat and ricotta, enriched with pieces of candied citron and scented with orange blossom essence. All enclosed in a fragrant shortcrust pastry shell. The traditional recipe calls for lard in the preparation of the pastry but using butter works just as well.
To prepare the Neapolitan Pastiera, you need genuine ingredients and a good dose of patience. But it’s worth it because it’s an irresistible dessert, a true culinary masterpiece.
This is the recipe for the classic and traditional Neapolitan pastiera, illustrated step by step. Follow the tips for a perfect preparation of this delicious dessert.
I also recommend these other delicious Easter desserts:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients for the Original Neapolitan Pastiera
- 3 1/4 cups flour
- 3/4 cup sugar
- 2 eggs
- 3/4 cup butter
- 15 oz wheat for pastiera
- 21 oz cow's milk ricotta
- 2 1/2 cups sugar
- 5 eggs
- 2 egg yolks
- 1/2 cup milk
- 2 tbsp butter
- 2 1/2 oz candied citron
- 1 vial orange blossom essence
- 1 packet vanillin
- 1 tbsp ground cinnamon
- 1 lemon peel
- 2 tbsp powdered sugar
Preparation of the Original Neapolitan Pastiera
Arrange the flour in a fountain shape on a pastry board and make a hole in the center. Place the sugar, butter in pieces, and whole eggs in the hollow. Quickly work the ingredients to obtain a homogeneous dough. Let it rest for about 30 minutes, wrapped in cling film (1).
In the meantime, prepare the filling. Pour the wheat into a saucepan, adding the milk, butter, and lemon peel (2). Heat the mixture for 10 minutes. Then remove the pot from the heat and let it cool. Remove the lemon peel.
Blend the ricotta with the sugar (3) until it becomes a smooth cream (4).
Separately, beat the 5 whole eggs and 2 yolks, blending carefully. Then, add the cinnamon, vanillin, and orange blossom essence (5). At this point, combine the three mixtures, adding the candied citron (6 – 7). Gently mix the filling.
Roll out the pastry with a rolling pin, leaving aside 1/3 to make the covering strips. Line a 11-inch mold, previously buttered and floured (8). Pour the mixture and decorate it with the pastry strips (9 – 10 – 11).
Bake in a moderate oven at 355°F for about 1 hour, or until the pastiera has a nice hazelnut color. Then, let it rest in the turned-off oven for another ten minutes.
Remove the pastiera from the oven and let it cool.
Before serving, sprinkle the original Neapolitan pastiera with powdered sugar.
Storage of Traditional Neapolitan Pastiera
Once cooled, place it in an airtight container and store it in the refrigerator. It will keep fresh for about 3-4 days.
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Mimosa Cake with Pastry Cream and Chocolate
Saint Honoré Cake Traditional Recipe
FAQ
Can the Neapolitan Pastiera be prepared in advance?
Yes, you can prepare the Neapolitan Pastiera in advance and store it in a cool, dry place, or in the refrigerator for a few days.
Is it possible to freeze the already baked Neapolitan Pastiera?
Yes, you can freeze the already baked Neapolitan Pastiera. Wrap it well with cling film and place it in an airtight container before freezing. Consume within a month, letting it defrost in the fridge overnight.
