Pastiera Napoletana
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes (plus 12 hours resting time)
Servings: 10
Origin
Region: Campania (Naples)
Historical Context: Legend attributes its creation to the siren Parthenope, but it was perfected by San Gregorio Armeno convent nuns. It is the mandatory sweet centerpiece for Neapolitan Easter celebrations.
Description
A thick, golden shortcrust pastry tart filled with a rich, unique custard made from cooked whole wheat berries, fresh ricotta cheese, eggs, and an aromatic splash of orange blossom water, punctuated with sweet candied citron cubes.
Presentation
Served at room temperature inside its traditional tin baking dish (ruoto). It is dusted with powdered sugar and cut into dense diamond shapes.
Ingredients
Pastry: 300g flour, 150g sugar, 150g lard or butter, 3 egg yolks, pinch of salt.
Grain Base: 250g jarred pre-cooked wheat berries (grano cotto), 200ml milk, 1 tbsp butter, zest of 1 orange.
Cheese Filling: 350g fresh ricotta, 300g sugar, 3 large eggs, 2 tbsp orange blossom water, 100g candied citrus peel diced.
Step-by-Step Directions
Make Crust: Rub the butter into the flour and sugar until sandy. Bind with the egg yolks, wrap in plastic, and chill the pastry dough for 1 hour.
Simmer Wheat: In a saucepan, simmer the pre-cooked wheat berries, milk, butter, and orange zest on low heat for 20 minutes, stirring until it turns into a thick, creamy porridge. Let cool.
Mix Filling: Whisk the ricotta and sugar together. Beat in the eggs one by one, then fold in the cooled wheat porridge, candied citrus pieces, and the orange blossom water.
Assemble Tart: Roll out two-thirds of the pastry dough and line a 9-inch wide, deep tart pan. Pour the fragrant ricotta and grain filling inside.
Lattice Top: Roll out the remaining dough and cut into long strips. Arrange them over the filling to form an intersecting diamond lattice pattern (traditionally 7 strips total).
Bake and Rest: Bake at 170°C (340°F) for 1 hour until the top is a deep golden-amber. Let the tart rest undisturbed in a cool room for at least 12–24 hours before slicing so the floral aromatics mature.
Optional Variations
Pastiera Crema: A popular variation in the Salerno province that incorporates a rich vanilla pastry cream layer into the ricotta filling for a smoother, denser texture.
Cooking Tips
Do not skip the 24-hour resting period after baking. Freshly baked pastiera tastes intensely of egg; letting it sit allows the orange blossom water and citrus oils to completely mellow and infuse the grains.
Nutrition Facts
Calories: 390 kcal
Carbohydrates: 56g
Protein: 8g
Fat: 15g
Sodium: 115mg
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