The Classic Neapolitan Pastiera is a cake from the Campania tradition full of symbols linked to spring and the Resurrection. Its origin is attributed to the Neapolitan convent of the nuns of San Gregorio Armeno, the most skilled in processing wheat that had to be dried for months and, to be used, had to be soaked for 8 to 15 days, renewing it daily with fresh water. Today we can buy ready-to-use jars of cooked wheat, which are very good and convenient and allow us to prepare an excellent Classic Neapolitan Pastiera following the recipe on the package. During preparation I made a few small variations also because the old recipe would call for lard, but the result was still amazing.

Other holiday recipes by clicking the links below

Difficulty: Medium
Cost: Medium
Preparation time: 1 Hour
Cooking time: 1 Hour 30 Minutes
Portions: 18 people
Cooking methods: Electric oven
Cuisine: Italian regional
Region: Campania
Seasonality: Easter

Ingredients

Yields for two tart pans: 9 1/2 in (24 cm) and 7 1/8 in (18 cm)

4 cups all-purpose flour ((500 g))
1 cup granulated sugar ((200 g))
7/8 cup lard (or butter (about 7 oz / 200 g))
3 eggs (medium)
1 orange zest (from 1 untreated (unwaxed) orange)
3 cups cooked wheat ((about 580 g cooked wheat))
1 1/2 cups milk ((350 ml))
1/4 cup butter ((60 g))
1/4 cup sugar ((50 g))
2 1/2 cups sheep's milk ricotta ((about 600 g))
1 cup sugar ((200 g))
2 eggs (whole)
2 egg yolks
1 cup candied orange peel ((about 150 g))
2 vials orange aroma (orange blossom (flower) essence)
5 tablespoons pastry cream

Tools

Kitchen scale
Cutting board
Rolling pin
Parchment paper
2 Bowls
Springform pan

Steps

Choose whether to mix the dough by hand on a work surface or with a mixer, as I did. Put the sifted flour into the mixer bowl, add the butter in pieces (or lard if you prefer), the sugar, a pinch of salt, the grated zest of an untreated orange (avoiding the white pith), and the eggs. Start the mixer and combine the ingredients. Pour the dough onto the work surface and finish quickly by hand. On parchment or plastic wrap roll the shortcrust pastry into a rectangle and fold into a packet. Let rest in the fridge until use. It is advisable to prepare the shortcrust pastry for the pastiera the day before.
Pour the wheat from the jar into a saucepan with the butter, the sugar and the milk added little by little. Cook over low heat for 15-20 minutes, stirring with a wooden spoon and loosening the wheat which will appear compact. When the milk has been absorbed, turn off the heat and let cool. If you like, you can prepare the pastry cream to add to the wheat; the pastry cream recipe can be found by clicking HERE.
Put the ricotta into a large bowl and mix well with the sugar. Add the grated zest of an untreated orange, taking care not to grate the white pith, and then add the eggs.
Mix well, add the pastry cream to the wheat and pour into the bowl with the ricotta. Combine everything and the filling is ready. Meanwhile preheat the oven to 347-356°F (static/conventional).
Roll out the shortcrust pastry to a thickness of about 3/16 inch (5 mm) and line a deep pan that has been buttered and floured or lined with parchment paper. Prick the bottom with the tines of a fork and spread the ricotta-and-wheat mixture, compacting and leveling it with a spatula up to the edge. Trim the excess pastry with a long knife along the edge. Cut strips about 3/8 inch (1 cm) wide and place them on top to form a lattice, pressing them well at the sides. Tradition holds that seven strips are used. Bake on the middle rack for 90 minutes, checking that it doesn’t brown too much; if necessary cover with aluminum foil. Turn off the oven, let cool and serve your Classic Neapolitan Pastiera.