Traditional and Quick Neapolitan Pastiera. The queen of Easter in Naples is her: The Pastiera! And of course, we’re talking about traditional Neapolitan Pastiera.
Absolutely my favorite dessert among all existing ones! It smells like home, family, celebration, and Mom from whom I took this recipe, super-tested by years of trials and family lunches.
It’s definitely an elaborate and time-consuming dessert to make, in fact, it is prepared a few days in advance to allow the flavors to settle and blend well.
The first time I made it, it took me 2 days! I was so traumatized that I decided not to make it again until I found a way to make everything quick and assembly line style (in perfect Scalzina style XD)
Write everything down, follow the steps, and you will have your fragrant and flavorful Neapolitan Pastiera in simple steps.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Oven, Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients for the quick Neapolitan pastiera
- 2 1/2 cups flour
- 3 1/2 tbsp butter
- 3 1/2 tbsp lard
- 2 eggs (medium)
- 1 pinch salt
- 0.5 tsp baking powder
- 1/3 cup granulated sugar
- 0.5 orange (grated zest)
- 0.5 lemon (grated zest)
- 9 oz cooked wheat
- 2/3 cup milk
- 0.5 orange (whole peel)
- 0.5 lemon (whole peel)
- 1 1/2 tbsp butter
- 10 1/2 oz sheep ricotta cheese
- 1 1/4 cups granulated sugar
- 2 eggs (medium)
- 1 egg yolk
- 0.5 tsp ground cinnamon
- Half package orange blossom water
- 3 1/2 tbsp candied fruit
- 1 tsp limoncello
- as needed powdered sugar
Tools for the Quick Neapolitan Pastiera
- 1 Baking Pan aluminum baking pan
- 1 Knife kitchen knife
- 1 Sifter sifter
- 2 Bowls transparent bowls
- 1 Saucepan saucepan
Steps for the traditional quick Neapolitan pastiera
Note: letting the pastry and cream rest is important. Just as important is respecting the rest times of the dessert after baking. I know it’s hard to resist, but it will be worth it XD.
The first thing to do is to marinate the ricotta with sugar. This way, the sugar will dissolve perfectly and make everything better. So, put the ricotta (better if sifted) and sugar in a bowl and mix well. Cover and set aside.
Let’s move on to the shortcrust pastry (I use a stand mixer, but even by hand the steps are the same).
Mix soft butter and lard with sugar. Add eggs, salt, grated peel, and incorporate the flour with baking powder. Work until you get a smooth dough. Wrap in plastic wrap and refrigerate for at least half an hour (better 45 minutes).
Bring all the ingredients over medium heat, stirring until it almost boils. Never let the milk boil. Lower the heat or remove from heat if necessary. Cook for about 15 minutes or until the cream becomes nice and thick.
Remove from heat, take out the peels now, and with a hand blender, blend just part of the wheat. This way it will incorporate perfectly with the ricotta afterward, but we will still feel the whole texture of the wheat.
Leave it in its small saucepan to cool.
Add the rest of the ingredients, whisking with a whisk and incorporating the eggs one at a time. Leave in the fridge while waiting for the wheat cream to cool enough to add.
There is usually a break here XD
Take our greased and floured mold and put our well-rolled shortcrust pastry. Prick the bottom with a fork.
Take the wheat and ricotta cream and mix them together, stirring well with a spatula. We can now add this nice filling to the shortcrust pastry shell.
With the remaining shortcrust pastry, cut the strips (traditionally there are 7 strips, 4 in one direction, and 3 in another) and place them to form squares or diamonds. The strips are placed to remember the Historic Center of Naples and the streets of the Decumani that intersect.
Bake in a static oven at 300°F for an hour and a half (always checking). The internal dough will always be a bit moist, but it should bake until the surface reaches a nice amber color.
Once cooked, leave in the turned-off oven for another 30 minutes and then out of the oven at least 12 hours (that’s why I prepare it the night before :))
I’ve never written such a long recipe! But for the Pastiera, it’s worth it, I assure you.
Its preparation is part of the celebration itself, and for me, it’s truly relaxing!
Let me know what you think!
Questions and Answers
What are the secrets for a traditional quick creamy and fragrant Neapolitan pastiera?
The secret is to blend the filling ingredients well, incorporating the eggs little by little to achieve a smooth consistency. The use of orange blossom water is essential for the authentic fragrance of Neapolitan pastiera.
How long should the quick Neapolitan pastiera bake to achieve the perfect consistency?
The pastiera should bake at 300-320°F for about 80-90 minutes, until the surface turns golden. Once baked, remember to let it cool completely and rest for at least 12 hours to enhance all the flavors. It will be worth it.
Can I store the quick Neapolitan pastiera in the refrigerator?
Yes, of course, the pastiera can be stored in the refrigerator for 4-5 days, better if covered with plastic wrap. However, I recommend letting it sit at room temperature for at least an hour before serving, to enhance the flavors.
Remember that you can also portion and freeze it to have it available in the following weeks.
