The Neapolitan pastiera is a typical dessert from Campania, especially prepared during Easter. There are many variations, but the original version includes lard and wheat, and is covered with 7 strips as tradition dictates. There are several legends about the seven strips, but we just enjoy it. The Neapolitan pastiera is very appreciated, has a unique flavor, and the aromas enhance it even more. I always prefer tradition, so in this recipe, I propose the original ingredients: shortcrust pastry with lard, wheat, candied citron and orange, orange blossom water, and ricotta. The preparation is not quick, but the final result is excellent. Try it, and you won’t stop making it!

Difficulty: Medium
Cost: Medium
Rest time: 1 Day
Preparation time: 2 Hours 30 Minutes
Portions: 8/10
Cooking methods: Oven
Cuisine: Italian

Shortcrust Ingredients

2 1/2 cups cake flour or all-purpose flour
6 1/3 oz lard
2/3 cup sugar
3 egg yolks
grated lemon zest
1 cup whole milk
12 oz wheat for pastiera
1 oz lard
grated lemon zest
7 oz sheep ricotta
7 oz cow ricotta
1 3/4 cup sugar
3 eggs
1 3/4 oz candied citron
1 3/4 oz candied orange
1 1/2 teaspoon orange blossom water
a pinch of cinnamon
1 teaspoon vanilla essence
cooked wheat with milk

Tools

Pastiera mold with a diameter of 10 inches

Mold
Stand Mixer
Rolling Pin

Method for the Shortcrust

In the stand mixer, place the flour and cold lard, or as I did, you can first put the flour and lard in a food processor to distribute the lard more evenly, and then transfer everything to the stand mixer.
Then add the beaten egg yolks, sugar, and lemon zest.
As soon as it compacts, turn off the stand mixer, as with all shortcrusts, the dough should not be overworked.
Place the dough on a work surface, form a ball, and if you wish, roll out a sheet to make your work easier later, but if you prefer, you can do it later. Wrap it in plastic wrap and let it rest in the fridge for 1 hour.
In a small pot, put the milk, lard, wheat, and lemon zest.
Cook over low heat for about 20 minutes, stirring often to prevent sticking to the bottom. The cream should be creamy but compact.
After cooking, transfer it to a container and cover with plastic wrap in contact with the cream and let it cool.
Take the ricotta, previously drained for at least 2 hours (preferably a day if possible), then sift it.
Add the sugar and mix well.
Add the eggs, chop the candied fruit into small pieces, and mix it with the ricotta along with the other aromas: vanilla, cinnamon, and orange blossom water.
After adding all the aromas, add the well-cooled wheat, mix, and place the filling in the fridge.
Butter and flour the mold.
Take the shortcrust from the fridge and roll out a sheet (if you haven’t done it before) about 1/5 inch thick, using a bit of flour to help. The dough might tear, but that’s not a problem, adjust it with your hands inside the mold as well.
If necessary, adjust it a bit by attaching the torn parts.
Then trim the edges with a knife.
Take the cream from the fridge and pour it onto the shortcrust, leveling well evenly.
With the leftover dough, make strips to finish the pastiera.
You need to make 7 strips at least 1/8 inch thick, placing 4 horizontally first,
and 3 diagonally, (follow the photo).
Preheat the convection oven to 350°F, let it warm up, and bake the pastiera for about 1 hour, adjust with your oven, it may need a few minutes less.
When it’s done, take it out of the oven and let it cool for at least 5 hours. Then you can transfer the pastiera onto a plate or tray.
3 kg Pastiera: Use a 12-inch mold, adjusting the filling ingredients and one and a half portions for the shortcrust.
For small pastiere, just use the same recipe amount divided into molds.