Neapolitan pastiera, the true recipe of the queen of Easter sweets
Neapolitan pastiera. Superb among Italian Easter sweets, the traditional recipe from the beautiful city of Southern Italy deserves to be tasted in Naples. Meanwhile, it can be prepared at home, following the recipe on the official site dedicated to the original Neapolitan Pastiera. And keep in mind it tastes better if eaten three days after preparation.
The Pastiera has a recipe to be followed to the letter to have a rich and tasty filling, "Neapolitan style." Here's how to prepare it. Pour into a pot 400 g of cooked wheat, 100 g of milk, 30 g of butter, and the grated zest of 1 lemon. Cook and stir for 10 minutes until it becomes a cream.
Blend 700 g of sheep ricotta, 600 g of sugar, 5 whole eggs plus 2 yolks, a sachet of vanilla, a tablespoon of orange blossom water. Mix until a smooth dough is obtained, then add diced candied fruit and finally the other preparation.
Line a baking pan (about thirty cm in diameter), already buttered, with shortcrust pastry (at least one kg) rolled out with a thickness of 1-2 cm, reserving some to make strips to place on top before baking. Pour in the mixture and bake at 180°C for an hour and a half. Sprinkle with powdered sugar. The Neapolitan Pastiera is ready.
