Neapolitan Pastiera

pastiera napoletana
Since I’ve been living in Abu Dhabi, the Neapolitan pastiera has become a typical Easter dessert. In Abruzzo, my region, it is not very common but I find it BUONISSIMA. For Neapolitans it is THE EASTER DESSERT, and if they’re not in Naples they manage to have it delivered everywhere in the World (one it arrived in Abu Dhabi too).
Every time I make it, I wish I was in Naples to enjoy it while hearing the accent and warmth of the Neapolitans in the distance. I adore them. And I have a lot of Neapolitan friends here in Abu Dhabi that are really charming persons.


NEAPOLITAN PASTIERA

For the shortcrust pastry
500 g of flour
200 g of sugar
200 g of butter/lard
2 eggs + 1 yolk
a pinch of salt
lemon zests

Prepare the shortcrust pastry with all the ingredients written above, starting with the sugar and butter, adding the eggs, salt, lemon zest and flour. Knead well and refrigerate for at least an hour.
For the wheat
1 can of precooked wheat [grano cotto] (about 580 g)
200 ml milk
35 g butter
Lemon zests
In a saucepan, place the wheat and all the other ingredients over moderate heat for about 25 minutes, making sure it does not stick, or until creamy.  Let cool and blend  half of it in a food processor.
For the filling
200 g of sugar
300 g of ricotta
3 eggs (egg whites until stiff)
1 orange blossom vial
cinnamon
citron and candied fruit (optional)

Finally, prepare the filling with the ingredients listed above.

Take a mold of at least 26 cm/ 30 cm in diameter (like this, I did not have it and I used a tart mold) put the shortcrust pastry 3 mm high as to make a tart, leaving aside a little for surface decoration.
Mix together the wheat and the filling and pour it into the mold up to 1 cm from the edge, level well and decorate with strips of shortcrust pastry to form diamond shapes.
Bake at 180°C for about an hour and a half and the Neapolitan pastiera is ready.

When serving, dust with powdered sugar. Enjoy! 😉

Translated with www.DeepL.com/Translator (free version)

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