A delicious Easter pie prepared with Italian pie dough filled with cooked wheat kernels, ricotta cheese, candied fruits, eggs and sugar.
The Neapolitan pastiera was a typical dessert for the Easter Sunday in Campania, but nowadays it is prepared all year long. It is too good to be enjoyed only at Easter!
It is a delicious pie prepared with pasta frolla (Italian pie dough) filled with grano cotto (cooked wheat kernels), ricotta cheese, candied fruits, eggs and sugar. A key ingredient is the grano cotto (see note for more information) a staple in the baking section of every Southern Italian grocery store, sometimes even labeled “per pastiera”. Another key ingredient is fresh ricotta, either cow’s milk ricotta or, more common in Campania, goat’s or buffalo’s milk ricotta. Orange flowers’ water gives a unique flavor; if you cannot find it you can substitute with freshly grated orange zest. The traditional recipe adds cinnamon too, but I prefer a distinct citrus flavor, therefore I omit it. The origin of pastiera is very old and dates back to the Pagan cults during which it was prepared in spring to celebrate the arrival of summer. Over time it became the symbol of Easter in Naples but also around Reggio Calabria (Calabria). The name seems to derive from the fact that pastiera was made by the Neapolitan housewives using pasta instead of cooked wheat. Tradition calls for the pastiera to be prepared on Thursday or Friday before Easter Sunday, and then stored in a cotton cloth until Easter. I usually prepare it the day before, so that the flavors and the aromas blend better. This recipe, to be honest, is my good friend Silvia’s recipe, the pastiera expert! Happy Easter to you all, my dear readers! 
Find the recipe for pasta frolla or the pie dough here.
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Pastiera Napoletana
- Total Time: 80 minutes
- Yield: Serves 10 1x
- Diet: Omnivore
Description
A creamy Easter pie filled with ricotta, candied fruit, and cooked wheat berries. A beautiful and delicious Italian tradition.
Ingredients
- 12.5 oz (350 g) precooked wheat kernels
- 3 tbsp (45 g) butter
- 2 2/3 cups (600 ml) milk
- 1 vanilla pod
- 1 organic lemon (zest)
- 12.5 oz (350 g) goat’s or cow’s milk ricotta cheese
- 1 cup + 4 tablespoons (250 g) sugar
- 4 oz (100 g) candied fruit (orange and lemon)
- 4 egg yolks
- 3 egg whites
- 2 tbsp (25 ml) orange flower water
- see the link above for recipe
Instructions
- For the Soup:
- In a saucepan, cook the wheat, 2 tablespoons of sugar, butter, milk, lemon zest, and vanilla (scrape the pod halves and use the seeds) for about an hour over medium-low heat, until the mixture resembles creamy oatmeal.
- If desired, use an immersion blender after cooking for a very creamy and smooth consistency.
- Pour the mixture into a bowl and let it cool.
- In a large bowl, combine the cooled wheat mixture, ricotta, remaining sugar, candied fruits, egg yolks, and orange water.
- Beat the egg whites until stiff and gently fold them into the filling using a spatula.
- Preheat the oven to 170°C-180°C (350°F-356°F) and position the rack in the middle.
- Roll out ¾ of the pasta frolla dough to 5 mm (¼ inch) thickness to cover the bottom of a 25 cm (10 inch) springform pan lined with parchment paper. The edges should be slightly thicker.
- Prick the bottom of the dough with a fork four or five times.
- Pour the filling into the pan.
- Roll out the remaining pastry and cut into 5 mm (¼ inch) wide strips. Arrange the strips in a lattice design over the filling.
- Bake for about 50 minutes.
- Turn off the oven, slightly open the oven door, and let cool.
- Once cool, unmold the cake, cover with a clean cloth, and let rest on a grid for at least 12 hours.
- Before serving, sprinkle with powdered sugar.
Notes
- To achieve a smoother texture, use an immersion blender to puree the cooked wheat mixture before adding the ricotta.
- Substitute sheep’s milk ricotta for a more intense flavor, if desired. Adjust sweetness accordingly.
- For optimal flavor development, allow the Pastiera to rest for at least 24 hours after baking before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 150
Frequently Asked Questions
What type of ricotta should I use for the Pastiera Napoletana?
You can use either cow’s milk ricotta or, more commonly in Campania, goat’s or buffalo’s milk ricotta for a richer flavor.
Where can I find grano cotto for this recipe?
Grano cotto is a staple in the baking section of Southern Italian grocery stores and is sometimes labeled ‘per pastiera’.
Can I substitute orange flower water in the filling?
Yes, if you cannot find orange flower water, you can substitute it with freshly grated orange zest for a similar citrus flavor.
