Pastiera is the dessert par excellence from Naples, among the most loved in Italy, an Easter dessert but it’s delicious all year round. It is a fairly easy recipe to prepare. Today I propose the pastiera without lard for those like me who do not like lard
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Neapolitan pastiera without lard
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 5 oz butter
- 1 egg
- 1 teaspoon baking powder
- 8 3/4 oz sheep ricotta
- 7 3/4 oz cooked wheat
- 2/3 cup sugar
- 2 eggs
- 1 egg yolk
- 1 3/4 oz candied orange
- 1 vial orange blossom water
- 1 packet vanillin
- 1 teaspoon ground cinnamon
- powdered sugar (For decoration)
Tools
- 1 Pan
- 1 Oven
Preparation of Neapolitan pastiera without lard
Let’s see how to prepare Neapolitan pastiera without lard
First of all, we need to prepare the shortcrust pastry because it will have to rest for half an hour in the fridge.
In a bowl put the flour, sugar, a teaspoon of baking powder, the softened butter cut into pieces, the egg, start mixing and when it starts to bind, continue kneading on the work surface, until it becomes a smooth and homogeneous dough. Wrap in cling film and place it in the fridge for 30 minutes.
Meanwhile, prepare the filling, in a bowl pour the ricotta, cooked wheat, sugar, 2 eggs and 1 yolk, start mixing everything with a spoon, trying to mash the ricotta well, then mix vigorously, you can also use a hand whisk. When the mixture is well combined, add the orange blossom water, vanillin, candied orange, and ground cinnamon, and mix well. Butter the baking pan and flour it.
Take the shortcrust pastry and remove a part, roll it out, it should be about half a centimeter thick, roll it around the rolling pin and place it inside the pan, arranging it well and making it adhere to the edges. Remove the excess dough and level the edges.
Pour the filling, leveling it well. Roll out the remaining pastry and use a rolling cutter to cut the strips and decorate the cake, bake in the preheated oven and cook at 350°F for about 50/60 minutes, it should be nicely golden. When it’s cold, dust with powdered sugar.
If you don’t have the mold you can find it -> HERE (ADV)
notes
If you don’t like orange blossom water, replace it with the grated zest of an orange. The doses are for a 24 cm mold.
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