Neapolitan pastiera

2015-01-08
neapolitan pastiera
  • Servings : 10

Neapolitan Pastiera (Neapolitan Wheatberry and Ricotta cake) is the most delicious Neapolitan sweet baked for Holy week. An italian speciality, rustic looking, that will let all of your guests enthusiastic.

Ingredients

  • 1 pound flour
  • 1/2 pound lard (at room temperature)
  • 1 cup sugar
  • 4 yolks
  • 1/2 pound well-drained soaked grain
  • 1 1/2 cups milk
  • zest of a half an orange
  • A walnut-sized piece of lard
  • 1 teaspoon sugar
  • 1 teaspoon vanilla extract
  • 10 ounces ricotta
  • 3/4 cup (150 g) sugar
  • 3 eggs, separated
  • 1/4 cup orange blossom water
  • Powdered cinnamon
  • 1/4 cup minced candied citron
  • 1/4 cup minced candied orange peel
  • 1/4 cup candied squash

Method

Step 1

Purchase 1/2 pound whole grain and soak it in cold water for two weeks, changing the water every two days. Come cooking time, drain it and cook the amount indicated. Begin the day ahead: cook the soaked grain with the milk, zest, lard, sugar and vanilla over low flame for four hours, or until the mixture is dense and creamy.

Step 2

The next morning make the pie crust: make a mound of flour, scoop a well in the middle, and fill it with the lard, sugar and yolks. Use a fork to combine the ingredients. Once you have obtaines a dough, press it and cover it with a damp cloth.

Step 3

Pass the ricotta through a strainer into a large bowl, stir in the 3/4 cup sugar, and continue stirring for 5-6 minutes. Next, stir in the yolks, one at a time, and the grain. Next add the orange water; stir in the cinnamon and the candied fruit, then whip the whites to soft peaks and fold them in.

Step 4

Roll out 2/3 of the pastry dough and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, to lay across the filling in a diagonal pattern. Bake in a moderately hot oven (370 F) for an hour. The filling should dry almost completely, while the pie crust should brown lightly. Serve the pie in its pan.

Immagine CC BY-SA 3.0 (Mattia Luigi Nappi)
 
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