Pastiera is one of the traditional desserts of Neapolitan Easter, loved by many for its delicate taste and creamy consistency. Here is the traditional recipe to prepare a perfect pastiera:
Ingredients:
For the shortcrust pastry:
- 300 g of 00 flour
- 150 g cold butter
- 100 g of icing sugar
- Grated zest of 1 lemon
- 1 whole egg
- 1 egg yolk
For the filling:
- 500 g of wheat cooked al dente (preferably “di grano” type wheat)
- 500 ml of whole milk
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 teaspoon vanilla extract
- 200 g of sugar
- 4 whole eggs
- 200 g of fresh ricotta
- 50 g of butter
- 100 g of mixed candied fruit (orange and citron)
- 50g chopped dark chocolate
- Powdered sugar for decoration
Procedure:
For the shortcrust pastry:
- In a large bowl, sift the flour and add the powdered sugar and grated lemon zest. Mix the dry ingredients well.
- Cut the cold butter into small pieces and add it to the flour. Work quickly with your hands until the mixture resembles sand.
- Add the whole egg and egg yolk to the flour and butter mixture. Work quickly until the dough comes together.
- Form the dough into a loaf, wrap it in cling film and leave it to rest in the fridge for at least 30 minutes.
For the filling:
- In a saucepan, pour the milk and add the cooked wheat, the grated lemon and orange zest and the vanilla extract. Cook over medium-low heat, stirring occasionally, until the milk is completely absorbed by the wheat. Let cool.
- Meanwhile, preheat the oven to 180°C and butter and flour a cake tin.
- In a large bowl, beat the eggs and sugar until light and fluffy. Add the ricotta and mix well.
- Add the now cooled cooked wheat to the egg and ricotta mixture, along with the mixed candied fruit and chopped dark chocolate. Mix gently until all the ingredients are incorporated.
- Remove the shortcrust pastry dough from the refrigerator and roll it out with a rolling pin on a lightly floured surface until it is about 5 mm thick.
- Line the bottom and sides of the cake tin with the shortcrust pastry, leaving a little pastry for decoration.
- Pour the ricotta and wheat filling into the pan lined with shortcrust pastry and level the surface with the back of a spoon.
- With the remaining shortcrust pastry, create strips and decorate the surface of the pastiera forming a grid.
- Bake the pastiera in a preheated oven at 180°C for approximately 50-60 minutes, or until the surface is golden.
- Once cooked, let the pastiera cool completely before removing it from the pan and dusting it with icing sugar.
- Serve the traditional Neapolitan pastiera at room temperature and enjoy it with the whole family for an unforgettable Easter!
Enjoy your meal!
