📝 About This Recipe
A true masterpiece of Parthenopean pastry, Pastiera Napoletana is a ritual in cake form, traditionally prepared for Easter but beloved year-round. This golden shortcrust tart is filled with a creamy, aromatic mixture of cooked grain, silky ricotta, and candied citrus, all perfumed with the intoxicating scent of orange blossom water. Its complex layers of texture and ancient history make it more than just a dessert; it is a fragrant celebration of spring and Italian heritage.
🥗 Ingredients
Pasta Frolla (Shortcrust Pastry)
- 500 grams 00 Flour (sifted)
- 250 grams Lard or Unsalted Butter (cold and cubed)
- 200 grams Granulated Sugar
- 3 Large Eggs (at room temperature)
- 1 tsp Lemon Zest (finely grated)
The Cooked Grain (Grano Cotto)
- 580 grams Cooked Wheat Grain (Grano Cotto) (available in jars)
- 250 ml Whole Milk
- 30 grams Butter
- 1 strip Lemon Peel (large piece, to be removed later)
The Ricotta Cream Filling
- 500 grams Sheep's Milk Ricotta (drained overnight)
- 450 grams Granulated Sugar
- 5 Large Eggs (plus 2 yolks)
- 2 tablespoons Orange Blossom Water (pure essence)
- 100 grams Candied Citron and Orange Peel (finely diced)
- 1/2 tsp Cinnamon (ground)
- 1 Vanilla Bean (seeds scraped)
👨🍳 Instructions
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1
Prepare the Pasta Frolla: In a large bowl or on a clean surface, combine flour and sugar. Rub in the cold lard or butter with your fingertips until the mixture resembles coarse sand. Add the eggs and lemon zest, kneading quickly until a smooth dough forms. Wrap in plastic and chill for at least 2 hours, preferably overnight.
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2
Cook the Grain: In a medium saucepan, combine the cooked wheat grain, milk, butter, and the strip of lemon peel. Simmer over low heat, stirring frequently, for about 20-25 minutes until it becomes thick and creamy like oatmeal. Remove the lemon peel and let the mixture cool completely.
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3
Prepare the Ricotta: Pass the drained ricotta through a fine-mesh sieve into a large bowl to ensure a silky texture. Whisk in the sugar until smooth, then let it rest for an hour to allow the sugar to dissolve.
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4
Flavor the Filling: To the ricotta mixture, add the eggs and extra yolks one at a time, whisking gently. Incorporate the orange blossom water, vanilla seeds, cinnamon, and the finely diced candied fruits.
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5
Combine: Fold the cooled grain mixture into the ricotta cream until perfectly homogenized. For a smoother texture, you can blend 1/3 of the grain mixture before adding it, but tradition usually keeps the grains whole.
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6
Roll the Dough: On a floured surface, roll out 2/3 of the chilled pastry dough to a thickness of about 3-4mm. Line a 28cm (11 inch) 'ruoto' (a flared Neapolitan cake tin) or a deep tart pan, leaving some overhang.
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7
Fill: Pour the ricotta and grain mixture into the pastry-lined tin, leveling the top with a spatula. The filling should reach about 5mm below the rim.
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8
Create the Lattice: Roll out the remaining dough and cut into strips about 2cm wide. Place them over the filling in a diamond pattern—traditionally 7 strips in total (4 in one direction, 3 in the other) to represent the streets of ancient Naples.
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9
Bake: Place in a preheated oven at 170°C (340°F) and bake for 80-90 minutes. If the top browns too quickly, cover loosely with foil. The Pastiera is done when it is deep golden and the filling is set but still slightly 'wobbly' in the center.
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10
Cool and Rest: This is the hardest part! Turn off the oven and leave the Pastiera inside with the door slightly ajar for 30 minutes. Then, remove and let it rest in its tin at room temperature for at least 24 hours. The flavors need this time to mature and the texture to stabilize.
💡 Chef's Tips
Always use sheep's milk ricotta if available; it provides a much deeper, more authentic flavor than cow's milk ricotta. Do not skip the resting time—a Pastiera eaten the same day will taste metallic and the texture will be too wet. Ensure your candied fruit is of high quality; they provide essential moisture and prevent the filling from becoming a solid block. If the pastry dough is too crumbly, add a teaspoon of cold water, but avoid overworking it to keep it tender. Traditionally, the Pastiera is baked in a 'ruoto,' a tin with flared sides that helps the steam escape correctly.
🍽️ Serving Suggestions
Dust lightly with powdered sugar just before serving to highlight the lattice pattern. Pair with a glass of chilled Limoncello or a sweet Passito wine to complement the citrus notes. Serve at room temperature; never serve Pastiera cold from the fridge as it masks the delicate floral aromas. A small dollop of lightly sweetened whipped cream on the side can add a modern touch of indulgence. Enjoy as a mid-afternoon treat with a strong Neapolitan espresso.