Pastiera Napoletana
Pastiera Napoletana is the Easter dessert par excellence in Naples, a symphony of aromas that fills Neapolitan homes during Holy Week. The shortcrust pastry base encloses a creamy filling of cooked wheat, ricotta, eggs, candied fruits and spices.
According to legend, it was the siren Partenope who bestowed this sweet upon the people of Naples as a symbol of spring rebirth.
Preparation
- 1
If using dried wheat, cook it in water for 2 hours until it bursts. Drain and cook in a saucepan with milk, butter and lemon zest until creamy. Let cool.
- 2
Prepare the shortcrust pastry: mix flour, cold butter cut into pieces, sugar (100g), egg yolks and a pinch of salt. Form a ball, wrap in plastic film and refrigerate for 1 hour.
- 3
Sieve the ricotta and mix it with the remaining sugar.
- 4
Add the eggs one at a time, the chopped candied fruits, orange blossom water and cinnamon.
- 5
Fold the cooked wheat into the ricotta mixture and stir gently.
- 6
Roll out 2/3 of the pastry and line a 28 cm buttered baking tin. Pour in the filling.
- 7
With the remaining pastry, cut strips and arrange them in a lattice pattern on the surface.
- 8
Bake at 180°C for 1 hour and 30 minutes. The Pastiera Napoletana is ready when the surface is golden and the filling is almost set.
Chef's Tips
Pastiera Napoletana should be prepared at least 2 days before serving: the flavors blend and develop over time. Do not open the oven during baking. Store at room temperature, NOT in the refrigerator.