Pastiera Napoletana Recipe Guide

Pastiera Napoletana is a quintessential dessert from Naples, Italy, traditionally prepared during Easter. This fragrant and flavorful tart combines cooked wheat, ricotta cheese, and citrusy notes from candied fruit and orange blossom water, symbolizing spring renewal. From my own personal experience, the magic of this recipe lies in its aromatic blend, which fills your kitchen with a sense of festivity. Let me show you how I make this classic Easter delicacy that embodies the rich culinary heritage of Naples.

Notes on What to Expect

The Pastiera Napoletana has a dense, creamy filling with subtle citrusy and floral notes, enveloped by a tender, buttery crust. The resting period is essential, as it allows the flavors to develop fully, giving you a true taste of Naples.

Recipe Details

• Cuisine: Italian
• Course: Dessert
• Prep Time: 1 hour
• Cook Time: 1.5 hours
• Time to Stand: 8 hours (or overnight)
• Total Time: Approximately 11 hours
• Ease of Cooking: Moderate
• Servings: 8–10 slices
• Calories: ~450 per slice
• Cost of Ingredients: Moderate

Equipment Needed

• Mixing bowls
• Rolling pin
• 9–10 inch springform pan or pie dish
• Saucepan
• Whisk
• Fine mesh sieve
• Spatula
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Ingredients

For the Pastry Dough:

• 2 ½ cups all-purpose flour
• ½ cup sugar
• ½ cup unsalted butter, cold and cubed
• 2 large eggs
• Zest of 1 lemon

For the Filling:

• 1 cup cooked wheat berries (or pearled barley as a substitute)
• 1 ½ cups whole milk
• 2 tablespoons unsalted butter
• 1 cup ricotta cheese, strained
• 1 cup sugar
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• Zest of 1 orange
• ½ cup candied citrus peel, finely diced
• 1 tablespoon orange blossom water
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Step-by-Step Instructions

1. Prepare the Pastry Dough:
   • In a mixing bowl, combine flour, sugar, and lemon zest.
   • Add cold butter and rub with your fingers until it resembles coarse crumbs.
   • Incorporate eggs and knead briefly until a smooth dough forms. Wrap in plastic and chill for 1 hour.
2. Cook the Wheat Mixture:
   • In a saucepan, combine cooked wheat, milk, butter, and orange zest.
   • Simmer over low heat for 15–20 minutes, stirring occasionally, until creamy. Allow it to cool.
3. Prepare the Ricotta Mixture:
   • In a separate bowl, whisk strained ricotta with sugar until smooth.
   • Add eggs, yolks, vanilla, and orange blossom water, mixing until fully incorporated.
   • Fold in candied peel and cooled wheat mixture.
4. Assemble the Tart:
   • Roll out the chilled dough and line your greased springform pan. Reserve excess dough for lattice strips.
   • Pour the filling into the pastry shell.
   • Use reserved dough to create a lattice pattern on top.
5. Bake the Tart:
   • Preheat oven to 350°F (175°C).
   • Bake for 1.5 hours, or until golden and set in the center.
   • Cool completely before removing from the pan.
6. Rest and Serve:
   • For best results, let the tart rest overnight to allow the flavors to meld.
   • Dust with powdered sugar before serving.

Variations and Tips

• Gluten-Free: Use gluten-free flour and cooked quinoa instead of wheat.
• Vegan Option: Replace ricotta with almond or soy-based alternatives, eggs with flaxseed meal, and butter with coconut oil.
• Enhanced Aroma: Add a teaspoon of cinnamon or nutmeg to the ricotta mixture for extra warmth.
• Decorative Lattice: Cut dough strips with a fluted cutter for a professional finish.
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Nutritional Information (Per Serving)

• Calories: ~450
• Fat: 20g
• Carbohydrates: 60g
• Protein: 12g

Closing

I hope this guide has made creating Pastiera Napoletana seem a little less daunting! Have you tried making it before, or is this your first time? Please, be honest and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your thoughts.