Authentic Pastiera Napoletana: A Traditional Italian Easter Dessert

Ingredients

500g of grano cotto (cooked wheat)
500ml of whole milk
1 strip of lemon peel
1 strip of orange peel
50g of butter
6 medium eggs
500g of sheep's milk ricotta
500g of sugar
1 vial of orange blossom water
1 vial of rose water
1 teaspoon of cinnamon
1 pinch of salt
200g of candied citron
200g of candied orange peel
1 roll of shortcrust pastry
1 roll of puff pastry
Some powdered sugar for decoration

Steps and instructions

Begin by preparing the wheat. Place the grano cotto in a saucepan, add the milk, the lemon and orange peel, and the butter. Cook over low heat for about 2 hours, stirring occasionally.
While the wheat is cooking, prepare the ricotta cream. In a large bowl, combine the ricotta and sugar, stirring until the sugar is completely dissolved. Add the eggs one at a time, mixing well after each addition. Add the orange blossom water, rose water, and cinnamon, and mix well.
Once the wheat has cooled, remove and discard the lemon and orange peel, and combine the wheat with the ricotta cream. Add a pinch of salt, the candied citron, and the candied orange peel. Stir well to combine.
Preheat the oven to 180°C (350°F). Roll out the shortcrust pastry and line a 26 cm (10 inch) round cake tin. Pour the wheat and ricotta mixture into the pastry-lined tin. Roll out the puff pastry and cut it into strips. Arrange the strips on top of the filling, creating a lattice pattern.
Bake the pastiera for about 1 hour, or until the crust is golden brown. Remove from the oven and let cool completely before sprinkling with powdered sugar.

Tools for making

Saucepan - Used to cook the wheat and milk mixture.
Large bowl - Used to combine the ricotta, sugar, and other ingredients for the cream.
Spatula - Used to stir and mix the ingredients.
Round cake tin (26 cm/10 inch) - Used to bake the pastiera.
Rolling pin - Used to roll out the pastry dough.
Knife - Used to cut the puff pastry into strips for the lattice pattern.
Oven - Used to bake the pastiera.
Powdered sugar sifter - Used to sprinkle powdered sugar on the cooled pastiera for decoration.

Recipe variations

Use a different type of crust, such as a graham cracker crust or a biscuit crust.
Replace the grano cotto with cooked rice or cooked quinoa for a different texture.
Experiment with different types of flour for the crust, such as almond flour or whole wheat flour.
Add a splash of liqueur, such as limoncello or amaretto, to the ricotta cream for an extra flavor twist.
Add grated dark chocolate or chocolate chips to the ricotta cream for a chocolatey variation.
Replace the candied citron and orange peel with other types of candied fruits, such as candied cherries or candied pineapple.
Make it gluten-free by using a gluten-free flour blend for the crust and ensuring all other ingredients are gluten-free.
Make it vegan by using plant-based milk, vegan butter, and replacing the eggs with a suitable egg substitute, such as mashed bananas or applesauce.
Add chopped nuts, such as almonds or pistachios, to the filling for added crunch and flavor.
Include dried fruits, such as raisins or dried cranberries, in the filling for a burst of sweetness.

Recipe overview

Pastiera Napoletana is a traditional Italian dessert originating from Naples, usually prepared during the Easter season. Rich, flavorful, and unique, this classic Neapolitan cake combines sweet, cooked wheat with creamy sheep's milk ricotta, fragrant orange blossom and rose water, and candied fruits, all encased in a beautiful lattice-topped pastry.

The preparation process might seem lengthy, but the result is worth every minute. The Pastiera must be baked until golden brown, then cooled to let the flavors meld together, creating a heavenly dessert that will be the crown jewel of your holiday table. Get ready to immerse yourself in the delightful world of Italian baking and enjoy a slice of Pastiera Napoletana!

Common questions

Can I use regular wheat instead of grano cotto?
No, grano cotto is a specific type of wheat that has been boiled and then dried. Regular wheat will not yield the same texture and consistency in the pastiera.
Can I use low-fat ricotta instead of sheep's milk ricotta?
While you can use low-fat ricotta, traditional Pastiera Napoletana is made with sheep's milk ricotta, which gives it a unique flavor and creaminess. Using low-fat ricotta may alter the taste and texture of the final dish.
Can I omit the candied citron and orange peel?
The candied citron and orange peel are key ingredients in Pastiera Napoletana and contribute to its distinct flavor. However, if you cannot find them or prefer not to use them, you can omit them from the recipe.
Do I have to make my own pastry?
You can make your own pastry if you prefer, but using store-bought pastry is also acceptable and can save time. Just make sure to follow the baking instructions on the packaging.
How long does the pastiera need to cool before serving?
It is best to let the pastiera cool completely before serving. This allows the flavors to develop and the filling to set properly. It usually takes a few hours or overnight in the refrigerator.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ricotta, sugar, and other ingredients.
Saucepan - Used to cook the grano cotto with milk, lemon peel, orange peel, and butter.
Cake Tin - A round 26 cm (10 inch) tin for baking the pastiera.
Rolling Pin - Used to roll out the shortcrust and puff pastry.
Knife - For cutting the candied citron and orange peel into small pieces.
Oven - To preheat and bake the pastiera.
Spatula - Helps in stirring and combining the ingredients.
Powdered Sugar Shaker - Used to sprinkle powdered sugar as a decoration on the pastiera.
Cooling Rack - To allow the pastiera to cool completely after baking.

Origin stories

Pastiera Napoletana, a delicious and fragrant pie, has its roots steeped in the melting pot of Naples, a city as ancient as the birth of Christ. The recipe for this divine treat is said to have originated from the pagan celebrations of Ceres, the Roman Goddess of harvest and fertility. During the festivities, the Neapolitans offered her eggs, ricotta cheese and wheat, all ingredients that today form the heart of the Pastiera. However, the dish as we know it today was perfected in the monasteries of Naples, where nuns added the aromatic waters and candied fruits. Nowadays, this dessert is a staple during Easter, symbolizing the rebirth of spring, and can be found in every Neapolitan home. Each family cherishes their own version of the recipe, jealously guarded and passed down from generation to generation, always preserving the tradition and memory of the beautiful Naples with each delectable bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.