The Neapolitan pastiera is a sweet of Neapolitan pastry typical of the Easter period. A very dear friend of mine and an excellent nutritionist, Beatrice (To find out more about her tap here), “gave me” the recipe of her aunt Gina who traditionally made the pastiera every year. I tried to make it, hoping to have honored the recipe. It looks very good to me. Thank you! I reviewed the original doses … Mrs. Gina made the pastiera for many people !!!
Originally from Naples, the pastiera Napoletana has become a firm favourite throughout Italy during the Easter period. Like all good recipes, the origins are legendary. Some attribute it to one of the convents in Naples, while others claim that, like the city of Naples itself, it has pagan Greek origins. Whatever the truth, the ingredients , candied peel orange, flower water , ricotta and grano cotto, perfectly evoke the flavours and scents of spring in the bay of Naples.
2 days work
Ingredients
Form: 26 cm
- 300 gr ricotta
- 150 gr sugar
- 5 eggs
- candied peel orange
- flowers water
- 1 table spoon
- strega liqueur (to see the strega Liqueur tap here)
- vanillin
Pre-cooked wheat grains
- 350 gr pre-cooked wheat grains (you can substitute it for Arborio rice)
- milk
- zest of 1 orange and 1 lemon
- vanillin
- 1 table spoon of sugar
- 1/2 tea spoon cinnamon
Custard
- 250 ml milk
- 2 egg yolks
- zest of orange and lemon
- 1 table spoon flour
- 1 table spoon sugar
Shortcrust pastry
- 250 gr all purpose flour
- 1 egg yolk
- 100 gr sugar
- 80 gr butte
- zest of orange and lemon
Method First day
Preparation of the Pre-cooked wheat grains
Drain the wheat, rinse it and shell it with a fork. Put it in a saucepan, cover it with milk, add the whole orange and lemon zest and let it simmer until the milk is completely absorbed. Stir often to prevent sticking. When the milk has absorbed well, add 1 tablespoon of sugar, vanillin and cinnamon. Mix well and leave to cool.
Candied peel orange
The candied orange must be cut very small, as large as a grain of wheat.
Custard
In a saucepan, briefly beat the two egg yolks with the sugar, then add the flour. Put on the fire over a low flame and pour the milk over the mixture, stirring constantly so as not toto avoid lumps. Add the orange and lemon peels and, always stirring, bring the mixture to thicken. The cream must not boil. Once ready, remove the citrus peels, cover with a thin layer of film and leave to cool.
Shortcrust pastry
Pour the flour onto a work surface. In the center put the sugar, a pinch of salt and the butter into small pieces. Work until you have a sandy consistency. Add the eggs and knead quickly. You will get a smooth and elastic dough. Wrap it in plastic wrap and put it in the fridge.
Second day
Filling
In a large bowl, mix the ricotta with the sugar. Add the egg yolks, mixing well. Incorporate the cold wheat, the custard, the candied orange and the vanillin. Whip the egg whites until stiff and incorporate them into the mixture with the flower water and the liqueur.
Roll out half of the shortcrust pastry into a disc that you will put in the pan, lined with parchment paper, making the dough adhere to the walls as well. Pour the filling inside and level.
Roll out the remaining shortcrust pastry and make strips that you will arrange on the surface of the cake.
Bake in a conventional oven at 150 (even minus degrees) for 2 hours.
