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Pastiera Napoletana
A traditional Neapolitan Easter cake, this rich and fragrant tart features a sweet shortcrust pastry filled with a creamy mixture of cooked wheat berries, ricotta cheese, candied citrus peel, and the distinctive aroma of orange blossom water.
๐ง ์ฌ๋ฃ
- 400 g Cooked wheat berries(Ensure wheat berries are fully cooked and tender. They are often cooked with milk, lemon zest, and a vanilla bean until creamy.)
- 500 g Whole milk ricotta cheese(Drain excess liquid from ricotta for a firmer filling. Room temperature is best for mixing.)
- 5 Large eggs(Room temperature)
- 250 g Granulated sugar(Divided use: some for the filling, some for the pastry if making from scratch.)
- 2 tbsp Orange blossom water(Adjust to taste, as its flavor can be potent.)
- 100 g Candied citrus peel(Finely chopped (optional but traditional for added texture and flavor).)
- 1 tsp Lemon zest(Freshly grated.)
- 1 tsp Vanilla extract(Or scraped seeds from half a vanilla bean.)
- 500 g Pasta frolla (sweet shortcrust pastry)(Homemade or good quality store-bought. Needs to be enough for the base and lattice top.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the filling: In a large bowl, whisk together the ricotta cheese and granulated sugar until smooth and creamy. Break up any lumps in the ricotta.
โฑ๏ธ 10 minutes - 2
Add the eggs one at a time to the ricotta mixture, whisking well after each addition until fully incorporated. Stir in the orange blossom water, lemon zest, and vanilla extract.
โฑ๏ธ 5 minutes - 3
Gently fold in the cooked wheat berries and the finely chopped candied citrus peel (if using) until evenly distributed throughout the filling. The mixture should be thick but pourable.
โฑ๏ธ 5 minutes - 4
Preheat your oven to 180ยฐC (350ยฐF). Grease and flour a 23-24 cm (9-inch) tart pan with a removable bottom.
โฑ๏ธ 5 minutes - 5
Roll out about two-thirds of the pasta frolla and carefully line the prepared tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
โฑ๏ธ 10 minutes - 6
Pour the ricotta and wheat berry filling into the pastry-lined pan. Smooth the top with a spatula.
โฑ๏ธ 2 minutes - 7
Roll out the remaining pasta frolla and cut it into strips to create a lattice top over the filling. Crimp the edges to seal.
โฑ๏ธ 15 minutes - 8
Bake in the preheated oven for approximately 1 hour to 1 hour and 15 minutes, or until the pastry is golden brown and the filling is set with a slight wobble in the center. A skewer inserted into the center should come out mostly clean.
โฑ๏ธ 1 hour 15 minutes - 9
Remove the pastiera from the oven and let it cool completely in the pan on a wire rack. This can take several hours.
โฑ๏ธ 3-4 hours - 10
Once completely cool, cover the pastiera and refrigerate for at least 12 hours (preferably 24 hours) before serving. This resting period is crucial for the flavors to meld and the texture to set properly.
โฑ๏ธ 12-24 hours - 11
To serve, carefully remove the pastiera from the pan. Dust lightly with powdered sugar if desired.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe resting period is non-negotiable for the best flavor and texture. Do not skip it!
- โPastiera is a deeply traditional Neapolitan Easter cake, often made in large batches.
- โThe complex aromatic flavor comes from the combination of ricotta, wheat berries, and orange blossom water.
- โEnsure your ricotta is well-drained to prevent a watery filling.
- โIf you don't have pasta frolla, a good quality shortcrust pastry can be used.
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- Add chocolate chips or chunks to the filling for a chocolate variation.
- Some recipes omit the wheat berries for a smoother, more uniform filling, though this is less traditional.