Pastiera Napoletana

Name: Pastiera Napoletana
Total time: 3600 s
Yield: Serves 6 servings
Ingredients: For the pastry crust:; 4 cups all-purpose flour (about 500 grams); 3 eggs; 7 tablespoons unsalted butter, softened (about 200 grams); 1 cup sugar (about 200 grams); 1 pinch salt; For the wheat mixture:; 1 1/2 cups cooked wheat berries (about 350 grams); 2/3 cup milk (about 150 ml); 2 tablespoons unsalted butter (about 30 grams); Grated lemon zest; For the filling:; 1 2/3 cups ricotta cheese (about 400 grams); 1 cup sugar (about 200 grams); 3 eggs; 1 packet vanilla powder; 1 vial orange blossom water; The previously cooked wheat mixture; 1/3 cup candied citron or candied orange peel (about 50 grams)

Pamy Fatto con amore @Pamyfattoconamore

This traditional Neapolitan dessert, typically made for Easter, has ancient origins. According to legend, it was created as an offering to the Siren Parthenope as an act of devotion from the people. Another legend says that the seven strips on the pastiera’s lattice crust (four in one direction and three in the other) represent the layout of the center of Naples. Making this dessert is a true ritual, full of gestures and secrets passed down from generation to generation.

Pamy Fatto con amore @Pamyfattoconamore

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Ingredients

1 hour

Serves 6 servings

For the pastry crust:
4 cupsall-purpose flour (about 500 grams)
3eggs
7 tablespoonsunsalted butter, softened (about 200 grams)
1 cupsugar (about 200 grams)
1 pinchsalt
For the wheat mixture:
1 1/2 cupscooked wheat berries (about 350 grams)
2/3 cupmilk (about 150 ml)
2 tablespoonsunsalted butter (about 30 grams)
Grated lemon zest
For the filling:
1 2/3 cupsricotta cheese (about 400 grams)
1 cupsugar (about 200 grams)
3eggs
1 packetvanilla powder
1vial orange blossom water
The previously cooked wheat mixture
1/3 cupcandied citron or candied orange peel (about 50 grams)

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Steps

1 hour

1

Make the pastry crust: Mix the flour, sugar, eggs, and softened butter together. Form a smooth dough ball and refrigerate while you prepare the filling.
2

In a saucepan, combine the cooked wheat berries, milk, and butter. Cook over low heat until you get a thick, creamy mixture. Let cool, covered with plastic wrap.
3

Drain and sift the ricotta. Add the eggs, sugar, wheat cream, orange blossom water, candied citron or orange peel, and vanilla powder. Mix everything well.
4

Roll out the pastry dough to about 1/5 inch (5 mm) thick. Butter a 9 1/2-inch (24 cm) baking pan and line it with the dough, pressing it up the sides. Prick the bottom with a fork.
5

Pour in the filling, leaving about 1/5 inch (half a centimeter) from the top edge.
6

With the remaining dough, cut strips about 2/5 inch (1 cm) wide and arrange them in a lattice pattern—three strips in one direction and four in the other.
7

Refrigerate for at least one hour.
8

Bake at 340°F (170°C) for 60 minutes. Remove from the oven and let cool.