Neapolitan Pastiera
Neapolitan pastiera is a traditional dessert from Campanian cuisine, typically prepared during the Easter holidays. It is a pie made with shortcrust pastry filled with a rich mixture of cooked wheat, ricotta, sugar, eggs, candied fruit, and aromas. Here is the traditional recipe for making a delicious Neapolitan pastiera.
Ingredients
For the Shortcrust Pastry
500 g of 00 flour
200 g of sugar
200 g of butter
3 eggs
1 pinch of salt
Grated zest of one lemon
For the Filling
580 g of cooked wheat (canned)
400 g of sheep ricotta
400 g of sugar
6 eggs
200 ml of milk
70 g of candied orange
70 g of candied citron
1 teaspoon of ground cinnamon
1 vanilla pod (or 1 teaspoon of vanilla extract)
Grated zest of one orange and one lemon
1 vial of orange blossom water
Instructions
Prepare the Shortcrust Pastry:
In a large bowl, mix the flour with the sugar and a pinch of salt.
Add the cold butter cut into cubes and work it with your fingertips until you get a sandy texture.
Add the eggs and the grated lemon zest. Knead quickly until you form a smooth dough.
Wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Prepare the Filling:
In a saucepan, cook the cooked wheat with the milk and part of the grated orange and lemon zest, and the vanilla pod (if using). Cook over low heat for about 10-15 minutes, stirring frequently, until the mixture becomes creamy. Let it cool.
In a large bowl, sift the ricotta and mix it with the sugar until you get a smooth cream.
Add the eggs, one at a time, mixing well after each addition.
Incorporate the cooled wheat mixture, the cinnamon, the orange blossom water, the candied fruit, and the remaining grated orange and lemon zest. Mix well until you get a homogeneous mixture.
Assemble the Pastiera:
Preheat the oven to 180°C (350°F).
Roll out 2/3 of the shortcrust pastry on a floured surface to a thickness of about 3-4 mm.
Line a 28 cm (11-inch) diameter tart pan, previously buttered and floured, with the pastry.
Pour the filling into the pastry-lined tart pan.
Roll out the remaining shortcrust pastry and cut it into strips about 2 cm (0.8 inches) wide. Arrange the strips over the filling in a lattice pattern.
Bake the Pastiera:
Bake the pastiera in the preheated oven for about 1 hour and 30 minutes, or until the surface is golden and the filling is well set.
Let the pastiera cool completely in the pan.
Rest and Serve:
Neapolitan pastiera is even more delicious if left to rest for at least one day before serving, allowing the flavors to meld together.
Tips
Cooked Wheat: If you can't find canned cooked wheat, you can use raw wheat, soaking it overnight and cooking it the next day.
Ricotta: Drain the ricotta well to remove excess liquid; this will help achieve a denser cream.
Aromas: Orange blossom water is essential for the characteristic flavor of pastiera, but you can adjust the amount to your taste.
Enjoy your meal!
