For this Holy Easter, I decided to prepare the Chocolate Pastiera, an even more indulgent version of the traditional pastiera.
Many might think that the real Neapolitan pastiera is not this one, but it is dedicated to all those who, like me, are chocolate lovers.
A super delicious variant that will conquer even the most skeptical and traditional palates.
The chocolate pastiera, besides having cocoa shortcrust, the ricotta filling contains dark chocolate, candied orange peels, and as tradition, flavored with a vial of millefiori.
The process requires time and patience, but I assure you, it’s worth it!
Try it to believe it…
The chocolate pastiera is a great gift idea if you’re a guest of friends, you’ll see they’ll be thrilled!
- Portions: 2
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
With the indicated quantities, you will obtain two pastieras with a diameter of 8.5-9.5 inches
- 4 cups all-purpose flour
- 2 eggs
- 7 oz lard at room temperature
- 1 cup powdered sugar
- 2 tbsps unsweetened cocoa powder
- 2 sachets vanillin
- 20 oz drained pre-cooked wheat
- 1 cup milk
- 5 oz dark chocolate
- 1 oz lard
- organic lemon zest
- 25 oz cow's milk ricotta
- 1 3/4 cups powdered sugar
- 2 whole eggs
- 2 egg yolks
- 3 1/2 oz candied orange cubes
- 1 vial millefiori essence
Tools
- Pans
- Cutter
Steps
In a bowl, mix the flour, powdered sugar, and cocoa.
Start kneading the mixture with softened lard. I used my kitchen robot, but you can do it by hand if you don’t have one.
Then add the eggs and knead until you get a smooth, soft dough.
Wrap the dough in plastic wrap and place it in the fridge.
With a knife, cut the dark chocolate into small pieces.
Pour the drained cooked wheat into a pot or the bowl of a robot along with the milk and lard.
Cook for 20/25 minutes, stirring occasionally.
When the wheat has absorbed the liquid, turn off, incorporate the chocolate, stir, and let cool.
Proceed to prepare the ricotta cream by beating the eggs with a fork.
In another bowl, pour the drained ricotta. I preferred to use only cow’s milk ricotta for a more delicate flavor, but you can opt for a mix with sheep’s milk ricotta.
Add the powdered sugar and mix the two ingredients.
Add the eggs and continue to mix.
In the ricotta cream, pour the candied orange peels and the millefiori essence vial.
Finish by adding the chocolate wheat.
Line the pan with parchment paper, I used a springform pan.
Roll out a portion of dough and shape it into a circle.
Place the dough disk, creating a side border about 1-1.5 inches high, and prick the bottom with a fork.
Pour the cream up to the height of the dough border.
Roll out the dough to create the strips with a cutter.
Preheat the oven to 350°F for 60 minutes, before taking it out, check with a toothpick if it’s cooked, otherwise extend the cooking time for a few minutes.
Present your guests with the chocolate pastiera together with the traditional pastiera so they can enjoy both.
