The Neapolitan pastiera is a typical dessert of the Easter period. It has had the recognition of a traditional Campania agri-food product. The invention of the Pastiera dates back to the 16th century, most likely as a kind of pizza halfway between rustic and sweet. The first written recipe dates back to 1693.
The pastiera is a shortcrust pastry cake filled with a mixture of ricotta, sugar, eggs and wheat boiled in milk. The dough is crunchy while the filling is soft. The color is very intense golden yellow. The aroma and flavor change according to the spices and aromas used during preparation.
It is usually prepare it on Holy Thursday, Good Friday or Holy Saturday but now it is present all year round in the best Neapolitan pastry shops.
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PASTIERA: For the Shortcrust Pastry: 1️⃣ 500gr of flour [ 500gr di farina ] 2️⃣ 200gr of zucchero [ 500gr di zucchero ] 3️⃣ 200gr of cold butter [ 200gr di burro a temperatura ambiente ] 4️⃣ grated lemon peel [ scorza di limone ] 5️⃣ a pinch of salt [ un pizzico di sale ] For the Filling: 1️⃣ 600gr of sugar [ 600gr di zucchero ] 2️⃣ 700gr of ricotta [ 700gr di ricotta ] 3️⃣ 420gr cooked wheat grain [ 420gr di grano precotto ] 4️⃣ 150ml of milk [ 150ml di latte ] 5️⃣ 20gr of butter [ 20gr di burro ] 6️⃣ 0.5gr of vanillin powder [0.5gr di vanillina] 7️⃣ 5 eggs + 2 yolks [5 uova + 2 tuorli] 8️⃣ 5gr of cinnamon [5gr di cannella] 9️⃣ 1gr of flower essence [1gr di essenza di fiori] 🔟 greated lemon peel [scorza di limone grattuggiata] 1️⃣1️⃣ 40gr candied fruit [40gr di frutta candita]
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The Neapolitan pastiera is a typical dessert of the Easter period. It has had the recognition of a traditional Campania agri-food product.
The invention of the Pastiera dates back to the 16th century, most likely as a kind of pizza halfway between rustic and sweet. The first written recipe dates back to 1693.
The pastiera is a shortcrust pastry cake filled with a mixture of ricotta, sugar, eggs and wheat boiled in milk. The dough is crunchy while the filling is soft. The color is very intense golden yellow. The aroma and flavor change according to the spices and aromas used during preparation.
It is usually prepare it on Holy Thursday, Good Friday or Holy Saturday but now it is present all year round in the best Neapolitan pastry shops.
​
​
PASTIERA:
For the Shortcrust Pastry:
1️⃣ 500gr of flour [ 500gr di farina ]
2️⃣ 200gr of zucchero [ 500gr di zucchero ]
3️⃣ 200gr of cold butter [ 200gr di burro a temperatura ambiente ]
4️⃣ grated lemon peel [ scorza di limone ]
5️⃣ a pinch of salt [ un pizzico di sale ]
For the Filling:
1️⃣ 600gr of sugar [ 600gr di zucchero ]
2️⃣ 700gr of ricotta [ 700gr di ricotta ]
3️⃣ 420gr cooked wheat grain [ 420gr di grano precotto ]
4️⃣ 150ml of milk [ 150ml di latte ]
5️⃣ 20gr of butter [ 20gr di burro ]
6️⃣ 0.5gr of vanillin powder [0.5gr di vanillina]
7️⃣ 5 eggs + 2 yolks [5 uova + 2 tuorli]
8️⃣ 5gr of cinnamon [5gr di cannella]
9️⃣ 1gr of flower essence [1gr di essenza di fiori]
🔟 greated lemon peel [scorza di limone grattuggiata]
1️⃣1️⃣ 40gr candied fruit [40gr di frutta candita]
Beautiful, traditional and delicious