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Neapolitan pastiera is a traditional Italian dessert, particularly associated with the city of Naples and the celebration of Easter. It is a rustic pie made with shortcrust pastry filled with a creamy mixture of ricotta cheese, cooked wheat, eggs, sugar, and flavors such as orange zest and vanilla. The filling is enriched with candied fruits.
Pastiera is a dessert rich in history and cultural significance. Its origin is ancient, dating back to the times of ancient Rome when cooked wheat symbolized spring regeneration and the egg, often found in the dough, represented rebirth. Over the centuries, the recipe has been passed down and modified to become the iconic Easter dessert we know today.
Neapolitan pastiera is loved for its creamy texture, the aroma of citrus flavors, and the crispness of the pastry. It is consumed during the Easter period but is also enjoyed throughout the year. Its preparation requires some time and patience, but the final result is absolutely delicious and worth every effort.
Here is the recipe to prepare Neapolitan pastiera, a traditional Italian Easter dessert:
Ingredients:
For the shortcrust pastry:
250g of type 00 flour
50g of butter
50g of sugar
1 whole egg
Grated zest of one lemon
Orange blossom extract (optional)
For the filling:
250g of cooked wheat (soft wheat)
50g of milk
1/2 tablespoon of butter
350g of sheep’s or cow’s ricotta cheese
200g of sugar
50g of mixed candied fruits (orange, citron, lemon)
3 large eggs or 4 small eggs
Grated zest of one lemon
1/2 packet of vanilla powder or vanilla extract
Orange blossom water (optional)
150g of pastry cream (optional)
Preparation of the shortcrust pastry: In a bowl, sift the flour and add the diced butter. Work the mixture with your hands until it becomes sandy. Add the sugar, grated lemon zest, and the 1 egg. Quickly knead the dough until it forms a ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Preparation of the filling: Put the cooked wheat in a saucepan with milk and cook over low heat until the wheat becomes soft and the milk is completely absorbed. Let it cool. In a large bowl, mix the ricotta cheese with sugar, eggs, grated lemon zest, chopped candied fruits, and, if desired, a little orange blossom extract. Also, add the cooled cooked wheat and mix well until a homogeneous mixture is obtained. Optional: add 150g of pastry cream to the filling.
Assembly: Take a cake pan (preferably one with a diameter of 24-26 cm) and line the bottom and sides with the rolled-out shortcrust pastry. Pour the prepared filling into the shortcrust pastry.
Baking: Bake the pastiera in a preheated oven at 180°C for about 60-70 minutes, or until the surface is golden brown. Once baked, allow it to cool completely before removing it from the pan and serving. Pastiera is traditionally consumed on Maundy Thursday or Good Friday but is also appreciated throughout the Easter period. Enjoy your meal!
Trivia: The seven stripes on Neapolitan pastiera traditionally represent the seven gifts of the Holy Spirit: wisdom, understanding, counsel, fortitude, knowledge, piety, and fear of the Lord. This religious symbolism is rooted in Neapolitan culinary tradition and gives pastiera a deeper meaning alongside its deliciousness. In addition to the religious significance, some people also attribute a practical explanation to the number of stripes, suggesting that seven stripes are simply the perfect number to evenly cover the surface of the pastiera, creating a decorative grid and ensuring uniform baking. Regardless of the interpretation, the seven stripes on pastiera have become an iconic feature of this traditional dessert, adding beauty and meaning to its appearance.
Would you like to try this wonderful recipe on the spot? Contact the Das bella Italien team and let them advise you. An explosion of taste awaits you!