How to Make Neapolitan Pastiera: Step-by-Step Guide

Pastiera is a traditional cake made from an elastic yet crumbly shortcrust pastry and a creamy filling based on ricotta and wheat. It used to be prepared between Epiphany and Easter, the best season for these two key ingredients. The most famous version is undoubtedly the Neapolitan one, which you'll discover in this delicious step-by-step recipe.

INGREDIENTS

for the shortcrust pastry:

• • 350 g flour
  • 175 g butter or lard
  • 140 g sugar
  • 2 whole eggs
  • zest of 1 orange

for the filling:

• 350 g cow's milk ricotta
• 250 g sugar

• 300 g pre-cooked wheat
• 200 ml milk
• 2 whole eggs
• 1 egg yolk
• 150 g candied fruit (citron and orange)
• 2 teaspoons orange blossom water
• zest of 2 oranges
• zest of 1 lemon
• 1 pinch of salt
  
  Pastiera, an authentic delight from Neapolitan culinary tradition, is one of the most beloved cakes not only in Italy but abroad too. This delicious cake comes in numerous variations, but the most famous and appreciated is undoubtedly the Neapolitan one. The shortcrust pastry base, made using lard or butter, gives the pastiera a crumbly, soft texture, while the inner cream stands out for its perfect balance of sweetness and aromas. In preparing Neapolitan pastiera, the fresh, fragrant notes of lemon and orange cannot be missing, skilfully combined with a pinch of cinnamon to further enrich the bouquet of flavours. The original recipe calls for wheat and candied fruit cut into small pieces, though you can achieve an equally delicious result by blending the filling to obtain a smooth, even cream. If you'd like to add a slight twist to tradition, you can add a few drops of chocolate to the mixture, giving the pastiera an extra touch of indulgence. Either way, the result will be an explosion of flavours, perfect for delighting your senses at any time of day. Immerse yourself in this delicacy and let Neapolitan pastiera win you over with its irresistible taste and enveloping texture. HOW TO MAKE: NEAPOLITAN PASTIERA1Cook the wheat with milk, the zest of 1 orange and 1 tablespoon of sugar. Stir continuously until the milk has been completely absorbed. Leave to cool. In a large bowl, work the ricotta with the sugar until you get a soft, lump-free mixture. 2Add the eggs, the egg yolk, a pinch of salt and the grated zest of 1 orange and 1 lemon. Mix with a wooden spoon. Also add the candied fruit cut into small cubes and the orange blossom water. 3Finally, add the cooled wheat and mix until you get a smooth cream. Leave to rest in the fridge. Meanwhile, prepare the shortcrust pastry: work the butter and sugar together, then add the eggs with the orange zest and finally the flour. Knead until you get a compact dough ball, then wrap it in cling film and put it in the fridge 4As soon as the shortcrust pastry is well chilled, roll out 2/3 of it and line a non-stick baking tin *. Pour the filling inside, then roll out the remaining pastry and cut it into strips. Decorate by forming a lattice of diamonds. Bake the pastiera in a hot oven at 180°C for about 1 hour and 20 minutes. Take it out of the oven and let it cool (at room temperature or in the fridge) for 12 hours.