Pastiera Napoletana, the authentic recipe
Pastiera Napoletana. The finest of the Italian Easter cakes should really be tasted in the beautiful southern city of Naples, where it originates. Otherwise, it can be prepared at home using the pastiera recipe given on the official website of the original Pastiera Napolitana. Bear in mind that it is at its best when eaten 3 days after it is made.
Following this recipe for a genuine Pastiera Napoletana correctly ought to result in a rich and delicious “Neapolitan style” filling. Here is how to prepare Pastiera Napoletana. Put 400 g of cooked wheat, 100 g of milk, 30 g of butter and the zest of a lemon into a pan. Simmer and stir for 10 minutes until it is thick and creamy.
Mix together 700 g sheep’s ricotta, 600 g of sugar, 5 whole eggs plus 2 yolks, vanilla essence, and one tablespoon of orange flower water. Blend till smooth and then add chopped candied peel and the creamed mixture.
Grease a 30 cm flan dish and line it with short crust pastry (at least a kilo) at a thickness of about 1-2 cm. Keep some aside to make the lattice that decorates the top. Pour the batter into the case and bake for an hour and a half at 180°C. Dust with icing-sugar just before serving. Your Pastiera Napoletana, the queen of Easter cakes, is ready.