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Pastiera Napoletana Recipe (Italian Easter Grain Pie with Ricotta)
Pastiera Napoletana is a traditional Italian Easter grain pie from Naples, made with ricotta cheese, cooked wheat berries and fragrant orange blossom water. In Italy, it is the symbol of Easter in Neapolitan homes.Unlike other ricotta desserts, pastiera has a unique texture thanks to the tender grains of wheat mixed into the creamy filling. The flavor is delicate and aromatic, with notes of citrus, vanilla and orange blossom that make it unmistakable.
Ingredients
For the Shortcrust Pastry
- 400 g all-purpose flour or Italian 00 flour - 3 ¼ cups
- 180 g granulated sugar - about 1 cup
- 180 g unsalted butter - ¾ cup, at room temperature
- 3 medium eggs
- 1 pinch fine salt
For the Wheat Cream
- 300 g cooked wheat berries (grano cotto) - 10 oz
- 200 ml whole milk - ⅘ cup
- 1 orange peel
- 1 lemon peel
- 30 g unsalted butter - 2 tablespoons
For the Ricotta Cream
- 400 g whole milk ricotta - 1 ½ cups, well drained
- 300 g granulated sugar - 1 ½ cups
- 3 medium eggs
- 2 egg yolks
- ½ teaspoon ground cinnamon
- 2 tablespoons orange blossom water
- 50 g candied citron - ⅓ cup
- 50 g candied orange - ⅓ cup
Instructions
THE PASTA FROLLA (SHORTCRUST PASTRY)
- In a large bowl, beat the softened butter with the sugar for 3 to 4 minutes, until light and creamy. Using a stand mixer or electric hand mixer makes this step easier, but you can also do it by hand.
- Add the eggs one at a time, mixing well after each addition. Wait until the first egg is fully incorporated before adding the next. Continue mixing until you obtain a smooth, lump-free cream. Stir in the salt.
- Sift the flour and add it all at once. Mix with a wooden spoon until the dough begins to come together. It will be very soft, and that is exactly what you want at this stage.
- Transfer the dough to a lightly floured work surface and knead gently, just enough to bring everything together. If it sticks slightly to your hands, dust with a little flour, but do not add too much.
- Shape into a ball, wrap tightly in plastic wrap and refrigerate for at least 12 hours, preferably 24. This resting time is essential. The dough must become firm and cold so it can be rolled out properly and hold the decorative strips during baking.
THE WHEAT CREAM
- Start by peeling the orange and lemon. Use a vegetable peeler and remove only the colored outer layer, avoiding the bitter white pith underneath. Set the peels aside.
- In a medium saucepan, combine the cooked wheat berries, whole milk, butter and the citrus peels. Make sure the wheat is spread evenly in the pan rather than piled up, so it cooks gently and uniformly.
- Place the saucepan over very low heat. This step requires patience. Cook for about 25 to 30 minutes, stirring frequently to prevent the mixture from sticking to the bottom. The milk will slowly be absorbed and the mixture will thicken into a soft, creamy consistency.
- By the end of cooking, the wheat should be tender and the mixture velvety, not dry. Remove the citrus peels and let the cream cool completely at room temperature.
- Once cooled, take about 100 g (½ cup) of the wheat mixture and blend it until smooth. This small step makes a big difference: it creates a creamier filling while still preserving the pleasant texture of the whole grains.
- Mix the blended portion back into the remaining wheat cream and stir well to combine.
- Cover with plastic wrap and refrigerate. You can prepare this mixture the day before and keep it chilled until you are ready to assemble the pastiera.
THE RICOTTA CREAM
- At least 12 to 24 hours before assembling the cake, drain the ricotta thoroughly. Place it in a fine sieve or wrap it in a clean cotton cloth and gently squeeze to remove as much liquid as possible. This step is essential if you are using cow’s milk ricotta, which tends to be more moist.If you are using traditional sheep’s milk ricotta, it is usually drier and may not require as much draining.
- Transfer the drained ricotta to a bowl and add the sugar and mix well.
- Cover tightly and refrigerate for 12 to 24 hours. During this resting time, the sugar will slowly dissolve and blend into the ricotta, creating a smoother and more harmonious filling.
- The next day, pass the ricotta and sugar mixture through a fine sieve. This is one of the most important steps of the recipe. Take your time and press it through with a spoon or spatula until you obtain a smooth, silky cream with no lumps. The texture should be soft and velvety.
- Add the cinnamon and mix to combine. Then add the whole eggs and the egg yolks one at a time, stirring gently after each addition until fully incorporated. The mixture will become looser and creamier.Stir in the orange blossom water, which gives pastiera its characteristic aroma. The fragrance should be delicate and floral, never overpowering.
- Finely chop the candied citron and candied orange peel. If you prefer a smoother texture, you can pulse them briefly in a food processor. Fold them into the ricotta mixture.
- Finally, add the cooled wheat cream and mix until everything is evenly combined.
- The filling should be smooth, creamy and slightly fluid, but not runny. Cover and refrigerate until you are ready to assemble the pastiera.
ASSEMBLING THE PASTIERA
- Lightly butter and flour a 10-inch (26 cm) pie pan. This will help the pastry release easily after baking.Take the chilled dough from the refrigerator. It should now be firm and easy to handle. On a lightly floured surface, roll it out to about 4 mm (⅙ inch) thick, turning it gently as you work to prevent sticking.
- Carefully wrap the dough around the rolling pin and unroll it over the pie pan. Gently press it into the base and up the sides without stretching it.
- Trim the excess dough by rolling the pin across the top of the pan.Prick the base lightly with a fork. This helps prevent large air bubbles during baking. Place the pastry shell in the refrigerator while you prepare the decorative strips.
- Gather the remaining dough scraps, knead them briefly just to combine, then roll them out again to the same thickness. Cut 6 to 8 strips about 1.5 cm (½ inch) wide. They should not be too thin, otherwise they may break during baking.
- Remove the pastry shell and the filling from the refrigerator. Pour the ricotta and wheat filling into the shell, spreading it evenly with a spatula. Leave about 6 mm (¼ inch) from the edge to allow for slight expansion in the oven.
- Arrange the pastry strips over the top in a lattice pattern, spacing them evenly.
- Once all the strips have been added, remove the excess dough from the edge, being careful to leave a small margin and not to cut too much.
- Seal by pinching the ends of the strips at the edges.
- Refrigerate the assembled pastiera for about 2 hours before baking. Chilling helps the pastry hold its shape and prevents excessive puffing.
BAKING THE PASTIERA
- Bake in a preheated oven on the medium-low rack at 150°C (300°F) for about 1 hour and 45-50 minutes. The pastiera must be baked slowly and for a long time. First, because this type of baking favors a cooked filling and a golden, not burnt pastry. Secondly, because slow, soft baking ensures a better taste.
- After 1 hour, check the situation in the oven: it's possible that the pastiera will puff up too much. Don't worry: open the oven a bit and close it again: the cake will deflate a little.
- In the last 15 minutes, check the color of the pastiera; it should be caramelized/amber. If it's a little pale, move it to the medium/high level so that it gets a little color, and only in the last 5 minutes, if it really does not get a nice color, bring it to 180°C (356°F).
- Before removing from the oven, do the toothpick test. If it comes out dry, the pastiera is ready.
- Turn off the oven and let the pastiera rest inside. Leave the oven slightly open with a wooden spoon in the door for about 30 minutes. If the pastiera has puffed up during baking, it will tend to deflate and settle at this stage.
- Remove from the oven and leave to cool in the pan. Eat Pastiera Napoletana the next day - it tastes even better!
Notes
IMPORTANT! READ BEFORE YOU START: Some steps of Pastiera Napoletana need to be prepared in advance, so allow at least two days to complete the recipe properly.
Pastiera also tastes best the day after it is baked, once the flavors have had time to develop and blend together.
If you plan to serve it on Easter Sunday, begin preparing it on Friday, or even Thursday if you prefer, and bake it on Saturday.
Nutrition
Serving: 100gCalories: 754kcalCarbohydrates: 113gProtein: 18gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 205mgSodium: 266mgPotassium: 207mgFiber: 6gSugar: 59gVitamin A: 965IUVitamin C: 13mgCalcium: 163mgIron: 4mg
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