NEAPOLITAN PASTIERA original traditional recipe from grandma, a typical Easter dessert made with shortcrust pastry filled with cooked wheat and candied fruit.
The Pastiera Napoletana is a classic dessert of the Neapolitan tradition, a culinary symbol of Easter that enchants with its authentic flavors and its ancient history. Among the many versions, that of the famous Scaturchio pastry shop stands out for its original recipe, which gives an irresistible touch to this Easter delight.
The Scaturchio pastry shop, renowned for its Neapolitan specialties, has made the already delicious Pastiera Napoletana even more special. Their original recipe, handed down through generations, is enriched by the intense fragrant notes of Neroli drops and traditional candied fruit.
Although the Pastiera Napoletana is traditionally linked to Easter festivities, it can be enjoyed all year round; sometimes it is also prepared at Christmas or Ferragosto.
Preparing the Scaturchio Neapolitan Pastiera is an experience that brings you closer to Neapolitan roots and culture. With authentic ingredients and the original recipe, you can delight family and friends with a dessert that contains all the warmth and love of Neapolitan tradition.
Follow me in the kitchen today — there’s the original traditional Neapolitan pastiera.
Published August 2, 2012 10:33
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 12
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups sheep ricotta (Roman or Sardinian)
- 2.5 cups sugar
- 3 cups cooked wheat (grano)
- 1 1/2 tbsp butter
- 4 eggs
- 2/3 cup candied fruit
- vanilla extract
- to taste orange aroma (orange blossom water or Neroli drops)
- 4 cups 00 flour (Italian Type 00)
- 1 cup sugar
- 2 eggs
- 7/8 cup lard (or butter)
- 1/2 tsp baker's ammonia (for pastries)
- 1 zest of 1 lemon
Steps
The recipe makes two medium pastiere or one large one for a pan about 12 in. (30 cm).
Put the ingredients for the shortcrust pastry in the bowl of the food processor, work the ingredients well, then form a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least half an hour.
Cook the wheat for about 10 minutes in water with the butter or lard then drain and set aside.
Blend the ricotta with the sugar, eggs, candied fruit, a vial of vanilla and orange blossom water.
Work the ingredients well until you obtain a smooth mixture.
Divide the shortcrust pastry into two parts, keeping one smaller for the lattice strips, then roll out the pastry on a floured surface and line a 12-inch (30 cm) tart pan or divide it between two pans.
Fill the base with the filling, then roll out the remaining pastry and cut strips; arrange them over the filling.
Bake at 356°F (180°C) for about 1 hour and 10 minutes for the large pan, 45 minutes for the smaller ones.
Remove from the oven and let cool completely before cutting.
With the THERMOMIX: Prepare the shortcrust pastry by putting the flour, butter (or lard), eggs, vanillin, sugar and a pinch of salt in the bowl: 40 sec. speed 6
Remove the dough from the bowl, wrap it in plastic and refrigerate for 30 minutes.
Place the wheat and butter in the bowl: 10 min. 212°F (100°C) Reverse speed 1.
Set aside and let cool.
Insert the sugar and the eggs into the bowl: 2 min. 99°F (37°C) speed 4.
Pour half of the mixture into a bowl.
In the bowl add the ricotta, the reserved wheat and the orange blossom water: 20 sec. Reverse speed 4
Pour the rest of the mixture into the bowl and blend well for 20 sec. – Reverse speed 4
Enjoy!
If you like the recipe click the stars at the bottom of the article. THANK YOU!
I made a mini version of the Neapolitan Pastiera; it’s perfect to delight young and old on any occasion. Easy to prepare and irresistible to the palate, this version was literally devoured by the little one at home, confirming its success even among the youngest.
The pastiera was born around the 1600s. Legend has it that the siren Partenope cheered Neapolitans with her songs and in return received gifts: ricotta, a symbol of abundance; flour, symbolizing wealth; eggs, fertility; wheat in milk symbolizing the union of the animal and vegetable kingdoms; sugar indicated the sweetness of the siren’s song; orange blossom the scents of the Neapolitan land; and spices, offerings from many peoples.
It symbolizes several cultural and religious elements:
The Resurrection of Christ: The Neapolitan Pastiera is traditionally associated with the celebration of Easter, the Christian festival that commemorates the resurrection of Jesus Christ. Its round, golden shape evokes the symbol of the sun, representing rebirth and new life.
The Abundance of Spring: The pastiera is prepared with ingredients typical of spring, such as wheat cooked in milk, fresh ricotta, candied fruit and orange blossom. These ingredients symbolize the abundance of the spring season and the rebirth of nature after the harsh winter.
Community and Sharing: Preparing the pastiera is an opportunity to bring family and friends together, sharing culinary traditions and celebrating the Easter festivities. The act of offering and sharing the pastiera with others symbolizes the importance of community and generosity.
Cultural Roots: The pastiera is deeply rooted in the culture and traditions of Naples. Its recipe, handed down from generation to generation, represents the connection with the historical and cultural roots of the city of Naples and the surrounding region.
NEAPOLITAN PASTIERA original traditional recipe
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FAQ (Questions and Answers) NEAPOLITAN PASTIERA original traditional recipe
What does the pastiera symbolize?
The Neapolitan Pastiera symbolizes rebirth, abundance, community and cultural roots, making it not only a delicious Easter dessert but also an important element of the culture and traditions of Southern Italy.
Why shouldn’t the pastiera be refrigerated?
Because the filling dries out too much and its flavor changes considerably.
How many days can the Neapolitan pastiera be kept?
It can be kept for about 1 week or roughly 10 days.
Why is pastiera sometimes made at Christmas?
It’s a sort of good omen or a superstition in case one cannot “see” or “eat” it at Easter.
Static or fan oven for the pastiera?
Both baking modes are fine; the fan (convection) oven is perfect.
