Neapolitan pastiera

Name: Neapolitan pastiera - Dumitrana K.
Ingredients: For the dough: 250 g of flour 125 g butter 100 g sugar 1 egg + 1 yolk 1 vanilla pod 1 egg to brush the cake on top For the filling: 300 g boiled wheat 350 g ricotta (a mix of sheep and goat would be b

Dessert - Neapolitan pastiera by Dumitrana K. - Recipia

I have made Neapolitan pastiera several times for Easter meals or whenever I crave something special with ricotta. It’s a cake with a creamy filling of ricotta and boiled wheat, citrus zest, orange blossom, and small pieces of candied fruit. I love it because the result is always balanced, and it’s not difficult to make if you follow the steps and pay attention to the textures. Quick Info Total time: approx. 3-4 hours (including cooling) Preparation time: 1.5-2 hours (including chilling the dough) Baking time: 1 hour Servings: 10-12 slices (round pan, approx. 26 cm in diameter) Difficulty: medium Occasion: Easter or festive dessert Ingredients For the dough: 250 g flour 125 g cold butter 100 g sugar 1 egg 1 yolk seeds from 1 vanilla pod 1 egg (separately, for brushing the lattice at the end) For the filling: 300 g boiled wheat (usually, wheat for pastiera is used, but regular boiled wheat works as well) 350 g ricotta (ideally a mix of sheep and goat) 250 g sugar 2 whole eggs 2 yolks zest of 1 organic lemon 30 g butter 1 teaspoon cinnamon 1 orange blossom essence (a few drops) seeds from 1 vanilla pod cubes of candied cedar cubes of candied orange peel Preparation steps 1. Dough I put the flour, sugar, and cold butter cut into cubes in the food processor. I mix quickly until a crumbly mixture forms. I turn it out onto the work surface and make a small crater in the center. I add the whole egg, yolk, and seeds from the vanilla pod. I knead quickly just to combine. I gather it into a ball, wrap it in plastic wrap, and refrigerate for at least an hour. The dough needs to be firm and cold before rolling it out. 2. Wheat cream In a saucepan, I put the milk and butter over low heat. I add the boiled wheat and lemon zest. I simmer on low heat, stirring occasionally, until I get a dense cream with no liquid. I let it cool completely, stirring from time to time to prevent a crust from forming. 3. Ricotta filling Separately, I blend the ricotta with the sugar, eggs, yolks, cinnamon, orange blossom essence, and vanilla. Once the wheat cream has cooled, I add it to the ricotta mixture. I mix well, then fold in the cubes of candied cedar and orange. 4. Assembly I take the dough out of the fridge. I cut off a small piece (about a quarter) and set it aside for the lattice. I roll the rest into a round sheet about 1 cm thick. I line a round pan with parchment paper, place the dough in, and press the edges up to about 3 cm high. I pour the filling into the crust and smooth it out gently. 5. Lattice I roll out the reserved dough and cut it into strips 1.5-2 cm wide. I place them over the filling in a lattice pattern. I brush the strips with beaten egg. 6. Baking I place the pan in the preheated oven at 180°C (fan) for about 1 hour. The pastiera should be golden brown, and the center firm to the touch. I let it cool completely in the pan before removing or slicing it. It is more stable and tastes best after a few hours, even the next day. Why I make this recipe often It’s a dessert I can prepare a day in advance, and it keeps well in the fridge. I love the combination of citrus, ricotta, and wheat. It can be sliced and stored for several days without drying out or losing its texture. It’s perfect for large gatherings or when I have guests. Tips and variations Tips I use cold butter for the dough and work quickly to prevent it from becoming too soft. It’s important that both the wheat cream and the ricotta mixture are well chilled when combined. I don’t overlap the lattice strips too closely – the dough will rise during baking. Substitutions If I don’t have candied cedar, I use only candied orange peel. If I can’t find orange blossom essence, I add a little orange water, but I don’t overdo it. Cow ricotta works in a pinch, but the result has a different texture and taste. Variations I can also add a few drops of orange liqueur to the filling for flavor. Other candied fruits can be added, but in moderation, so it doesn’t become too sweet. Serving ideas It’s cut into thick slices and served at room temperature or slightly chilled. It makes a great dessert after a holiday meal or with coffee. Frequently asked questions 1. What kind of wheat do I use for pastiera? Simple boiled wheat is used, not porridge. For results closer to the traditional recipe, special wheat for pastiera can be used, but regular wheat works if boiled until soft, not mushy. 2. Can I use ricotta instead of ricotta? Yes, ricotta can replace ricotta if you can’t find it. However, ricotta has a denser and slightly drier texture than ricotta, so you may need to adjust the amount of liquid. 3. What do I do if I don’t have candied cedar? It’s not essential, but you can increase the amount of candied orange peel or add a bit of candied lemon peel for flavor. 4. Can pastiera be frozen? I do not recommend freezing, as the ricotta and wheat filling changes texture upon thawing and can become watery. 5. How do I know when the pastiera is baked? When the edges and lattice are nicely browned, and the filling is firm to the touch, the cake is ready. It may seem slightly soft in the center, but it will firm up as it cools. Nutritional values Estimation per serving (out of 12 slices): Calories: 340-370 kcal Protein: 7-8 g Carbohydrates: 50-55 g Fats: 12-14 g Values vary depending on the type of ricotta, amount of sugar, and candied fruit used. It’s a rich cake, so the pieces can be small. Storage and reheating It keeps well in the fridge, covered, for up to 4 days. I do not recommend reheating – it tastes best cold or at room temperature. If the cake sits for too long, it may dry slightly on the surface, but the inside remains good. Slices can be left out for a few minutes before serving to reach room temperature.

Preparation

First, I prepared the dough as follows: in a food processor, I put the flour, sugar, and cold butter cut into cubes. I mixed them with the processor for 1 minute. The sand-like mixture I placed on a work surface in the shape of a well. I cracked an egg in the middle + 1 yolk and added the seeds from a family-sized bar and kneaded well. I wrapped the formed dough in plastic wrap and put it in the refrigerator for about 1 hour. Meanwhile, I put the milk with the butter on the heat; I added the boiled wheat, grated lemon zest, and let it simmer on low heat, stirring occasionally until I obtained a thick cream. I took it off the heat and let it cool while stirring occasionally. I mixed the eggs with the ricotta, sugar, cinnamon, orange blossom essence, and vanilla seeds using a mixer. I then added the diced cedar and orange peel and mixed again. I added the wheat cream and mixed once more. From the dough, I cut a small part, and from the rest, I rolled out a sheet about 1 cm thick and round. I placed parchment paper in a round baking tray and laid the dough sheet on top. I cut the edges to the same level (about 3 cm). I put the cream inside. I rolled out the remaining dough and cut strips about 1.5 - 2 cm wide, which I placed over the cream to form a kind of lattice. I brushed them with a beaten egg. I baked the cake in a ventilated oven at 180 degrees for about 1 hour. I let the cake cool in the tray, then took it out and cut it. Happy Easter to everyone! May your Easter be at least as sweet as this cake!

Neapolitan pastiera

Preparation

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