The Neapolitan Pastiera that Smells of Celebration (and Unwanted Judgment): I make it like this, every year, with the same ritual and respect given to a sugary deity. The Neapolitan Pastiera is not just a dessert, it is a moment. A family moment, of gestures, of hands passing eggs, peels, and ricotta. It is eaten at Easter, but in truth, we all pretend it’s once a year. Just to avoid triggering the out-of-season cult.
- Difficulty: Medium
- Cost: Medium
- Rest time: 12 Days
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients
The ideal is to prepare it on Holy Thursday, and serve it at room temperature, recommended at the end of the Easter lunch, while someone is dozing and another pretends not to want it but then takes half a Pastiera. It brings full tables and that fragrance that accompanies you even the day after. It’s not just a dessert, but a recurring sweet memory.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup lard
- 1 egg
- lemon zest
- 1 orange zest
- 1 pinch salt
- 10 oz wheat for pastiera (precooked)
- 1/2 cup milk
- 2 tbsp lard
- 1 1/2 cups ricotta
- 1 cup sugar
- 1 egg
- 1 egg yolk
- 2 tsp orange blossom water (or both)
- 2 oz candied citron (or mixed candied fruits)
- lemon zest (grated)
- orange zest
- pinches ground cinnamon
- pinches salt
Tools
- 1 pastiera kit
Steps
Try this recipe for Easter. Or now that any excuse is good. Once you have prepared it, please share it. But only with those who deserve it (not with those who say they don’t want contacts). If you make it, let me know if Aunt Assunta would have approved you, Spoiler: probably, No!
Prepare the filling:
In a small pot, put the milk, precooked wheat, lemon or orange zest or both, pinch of cinnamon (optional), pinch of salt, and the lard.
Work the ricotta: Drain the ricotta well, even the day before, in the refrigerator. Then soften and sieve it. Add sugar, eggs, flavors, candied fruits, and the precooked wheat but cooled.How to prepare the pastry: Knead together first the flour with sugar and lard until obtaining a sandy mixture, then add a pinch of salt, grated orange and lemon zest. Knead until obtaining a soft and smooth dough. Wrap in plastic wrap and let rest in the fridge for an hour, but you can also do it in advance and leave it in the fridge for up to 4 days.
Assemble: Roll out the pastry to a thickness of half an inch. Butter and flour a 9-inch pan. Line the pastry inside the pan. With the leftover pastry, create strips 1/2 inch wide. Fill the pan lined with the pastry with the prepared filling, and cover with crisscrossed strips.Cooking the Pastiera: Bake in a static oven at 340°F for about 60 minutes. I always recommend the first 30/40 minutes on the lower middle rack then until golden on the center rack. During baking, it puffs up and forms. It deflates when it starts to deflate and is golden brown. Do not touch until Easter, otherwise Aunt Assunta will get mad.
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Storage: it keeps for 4-5 days in the refrigerator wrapped in plastic wrap. Or in an airtight container.
Note: you can replace the candied fruits with chocolate chips but know that you are doing something else. Moreover, candied fruits also help to prolong the preservation of the dessert.
Service: Serve it with coffee and a religious silence with judgment in the eyes.
FAQ (Questions and Answers)
Can I use butter instead of lard?
Yes, but don’t call it pastiera. Call it a dessert inspired by grandmothers but don’t wake them.
When should Pastiera be eaten?
It should be eaten even the day after as long as it has rested well, meditating on the aromas. But typically on Holy Thursday for Sunday. Eating it warm is like immediately reading the last page of a book.
