Impasto della Pastiera Napoletana (Neapolitan Ricotta Tart Dough)

Pastiera Napoletana is a traditional Italian dessert hailing from Naples, typically enjoyed during Easter celebrations. This delightful tart features a rich filling of ricotta cheese, cooked wheat berries, and candied citrus, all encased in a buttery, sweet pastry crust. Its unique blend of flavors and textures makes it a beloved treat in Italian cuisine.

Notes: When preparing Pastiera Napoletana

it’s important to anticipate certain aspects of the process to ensure a successful and enjoyable baking experience. Here’s what you can expect:

Preparation and Timing:

• Advance Preparation: Traditionally, Pastiera is prepared a few days before serving to allow the flavors to meld and develop. It’s customary to bake it at least two days in advance, enhancing its aromatic profile.
  Memorie di Angelina
• Ingredient Availability: Some ingredients, such as cooked wheat berries (grano cotto) and orange blossom water, may require sourcing from specialty stores or online retailers. Planning ahead to acquire these items is advisable.

Dough and Filling:

• Dough Consistency: The pasta frolla (shortcrust pastry) should be tender yet sturdy enough to hold the filling. Achieving the right balance may require careful handling to avoid overworking the dough, which can lead to toughness.
• Filling Texture: The filling combines ricotta, cooked wheat, eggs, and flavorings. Expect a slightly grainy texture from the wheat berries, which is characteristic of this dessert.

Flavor Profile:

• Aromatic Essence: Orange blossom water imparts a distinctive floral note. Use it sparingly, as its potency can easily overpower the other flavors.
  Marcellina In Cucina
• Sweetness Level: The combination of ricotta, sugar, and candied citrus provides a balanced sweetness. Adjust sugar quantities to suit personal preferences, keeping in mind that traditional Pastiera is moderately sweet.

Baking and Serving:

• Baking Time: Ensure the Pastiera is baked until the crust is golden and the filling is set. Underbaking can result in a soggy center, while overbaking may dry out the dessert.
• Resting Period: Allowing the Pastiera to rest for at least 24 hours enhances its flavor and texture. This resting period is crucial for the dessert to reach its optimal state.

Cultural Significance:

• Traditional Roots: Pastiera is deeply rooted in Neapolitan Easter traditions, symbolizing resurrection and renewal. Understanding its cultural background can enrich the baking experience.
  Wikipedia

By keeping these notes in mind, you can approach the preparation of Pastiera Napoletana with confidence, resulting in a dessert that is both authentic and delightful.

Ingredients:

For the Pastry (Pasta Frolla):

• 300g all-purpose flour
• 150g unsalted butter, cold and cut into small cubes
• 100g granulated sugar
• 1 large egg
• 1 egg yolk
• Zest of 1 lemon
• Pinch of salt

For the Filling:

• 250g cooked wheat berries (grano cotto)
• 400g ricotta cheese, well-drained
• 200g granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange blossom water
• 100g candied orange peel, finely chopped
• 1 teaspoon ground cinnamon
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Instructions:

1. Prepare the Pastry:
   • In a large bowl, combine the flour, sugar, and a pinch of salt.
   • Add the cold butter cubes and rub them into the flour mixture until it resembles coarse crumbs.
   • Mix in the lemon zest.
   • Add the egg and egg yolk, mixing until the dough just comes together.
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • In a saucepan, combine the cooked wheat berries with 250ml of milk, a strip of lemon zest, and a pinch of salt. Cook over low heat, stirring occasionally, until the mixture thickens and the milk is absorbed, about 15 minutes. Remove from heat and let it cool completely.
   • In a large bowl, whisk together the ricotta cheese and sugar until smooth and creamy.
   • Beat in the eggs, one at a time, ensuring each is fully incorporated.

     

   • Add the cooled wheat mixture, vanilla extract, orange blossom water, candied orange peel, and ground cinnamon. Mix until all ingredients are well combined.
3. Assemble the Pastiera:
   • Preheat your oven to 180°C (350°F).
   • Butter and line a 23cm (9-inch) springform pan.
   • Roll out two-thirds of the chilled pastry dough on a lightly floured surface to fit the base and sides of the prepared pan.
   • Pour the ricotta and wheat filling into the pastry-lined pan.
   • Roll out the remaining pastry dough and cut it into strips. Arrange these strips over the filling in a lattice pattern.
   • Bake for 50-60 minutes, or until the pastry is golden brown and the filling is set.
4. Cool and Serve:
   • Allow the pastiera to cool completely in the pan.
   • Once cooled, remove from the pan and transfer to a serving platter.
   • Dust with powdered sugar before serving.

Variations and Tips:

• Grano Cotto Substitute: If you can’t find grano cotto, you can use Arborio rice. Cook it in milk until it becomes creamy and porridge-like, then proceed with the recipe as directed.
  Great Italian Chefs
• Dairy-Free Option: Substitute the ricotta cheese with a dairy-free alternative, such as coconut milk or a plant-based ricotta, to make the pastiera dairy-free.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to accommodate gluten sensitivities.
• Storage: The pastiera can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
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Nutritional Information (Per Serving):

Note: Nutritional values are approximate and may vary based on ingredient substitutions and portion sizes.

I hope this guide has made making Pastiera Napoletana seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.