Neapolitan Pastiera: a dessert that needs no introduction. In Campania, it is the quintessential Easter cake with its intoxicating chorus of aromas that fills homes and pastry shops throughout the area. One of the main ingredients is cooked wheat, together with ricotta, candied fruit and the aroma of orange blossom. If you prefer it even creamier and moister, you can add pastry cream to the filling (which I usually use, but taste is entirely subjective). In any case, the rule applies: the more it rests, the better it is; therefore it is advisable to prepare it one or two days in advance. Below, let’s see how to make the traditional Neapolitan Pastiera at home:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: for 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 1/3 cup all-purpose flour
- 2/3 cup lard (or butter)
- 3/4 cup sugar
- 2 eggs (1 whole + 1 yolk)
- 1 pinch salt
- grated zest of 1/2 orange and 1/2 lemon
- 1 1/2 cup cooked wheat (ready-cooked)
- 7 fl oz milk
- a knob of lard (or butter)
- whole peel of a lemon and an orange
- 1 1/3 cup sheep's milk ricotta
- 1 1/2 cup sugar
- 5 eggs (3 whole + 2 yolks)
- 1 vial orange blossom extract (1 vial)
- 1 pinch ground cinnamon
- vanilla extract
- 1/3 cup candied fruit
Steps
Preparation of the Neapolitan Pastiera:
Prepare the shortcrust pastry (preferably the day before) by mixing the flour with the sugar and the lard (or cubed butter).
Add the whole egg and the yolk, the grated zests of 1/2 orange and 1/2 lemon, a pinch of salt and a splash of cold water (if necessary).
Form a smooth, homogeneous ball and keep it in the refrigerator wrapped in plastic wrap until ready to use.
Place the precooked wheat in a saucepan with the milk and a knob of lard (or butter) together with the whole peels of lemon and orange. Cook until it almost reaches a boil, stirring continuously.
Remove the citrus peels from the mixture, transfer it to a bowl and let it cool completely. Depending on your preference, to make the mixture even creamier you can puree part of the wheat. Alternatively, you can prepare another version of the pastiera that includes pastry cream.
Meanwhile, in a large bowl, sieve the ricotta (well drained) and mix it with the sugar.
Add the whole eggs, the yolks, the flavorings (cinnamon, orange blossom and vanilla), the finely chopped candied fruit (or blended, if you prefer) and, finally, the cooled wheat mixture.
Once you have a homogeneous mixture, it’s time to assemble the pastiera. Take the shortcrust pastry from the fridge and, on a floured surface, roll it out with a rolling pin into a sheet no more than 1/4 inch thick.
Line the base and sides of a well-buttered and floured 10-11 inch tart pan with the pastry. Rework and set aside any leftover scraps.
Pour the filling into the pan and level it well. Form strips about 1/2 inch wide from the remaining pastry and, starting from the center, lay them over the filling to create a diamond pattern.
Transfer the pastiera to the refrigerator for at least 1 hour before baking. Bake in a preheated oven at 338°F for about 60 minutes, or until nicely golden.
Leave it in the switched-off oven with the door slightly ajar. Then remove it from the oven and let it cool completely.
The Neapolitan pastiera is ready to be served (it is preferable to eat it the next day), dusting the surface with powdered sugar if desired.
Bon appétit and.. see you at the next recipe!
