> Recipes > Ricotta

Pastiera Napoletana

Pastiera Napoletana

PT2H30M

Originally from Naples, the pastiera Napoletana has become a firm favourite throughout Italy during the Easter period. Like all good recipes, the origins are legendary. Some attribute it to one of the convents in Naples, while others claim that, like the city of Naples itself, it has pagan Greek origins.

Whatever the truth, the ingredients – ricotta cheese, candied peel, orange flower water – perfectly evoke the flavours and scents of spring in the bay of Naples.

The original recipe calls for pre-cooked wheat grains, grano cotto, which are available all over Italy at this time of year. If you can’t find them in your local deli, you can substitute it for Arborio rice, or another kind of risotto rice.

Ingredients

Metric

Imperial

1
Begin by making the pastry. Place the flour, sugar and butter in a bowl and rub together with your fingers until it has the consistency of breadcrumbs. Add the egg and mix with your hands until combined
2
Add the water a little at a time, stirring well, until the mixture comes together to form a dough – you may not need to use all the water
3
Shape the dough into a ball, wrap in cling film, and place in the fridge for at least 1 hour to chill
4
Meanwhile, make the filling. Place the grano cotto in a saucepan and add the milk, butter and lemon zest. Bring to the boil, then reduce to a simmer, stirring all the time until cooked – this will take about 20–25 minutes. Remove from the heat and allow to cool completely
5
Place the eggs in a bowl with the sugar and whisk until the eggs turn pale
6
Place the ricotta cheese in a blender and blitz until it has the consistency of whipped cream. Add it to the egg and sugar mixture, folding it in with a spatula
7
Add the cooled wheat mixture, candied peel, orange flower water and the vanilla bean paste into the ricotta mixture. Stir together until combined and put to one side
8
Preheat the oven to 160°C/gas mark 3 and butter a 24cm x 4cm cake tin
9
Dust a clean surface with icing sugar and evenly roll out the pastry, carefully lining the cake tin. Prick the bottom with a fork and pour in the filling, trimming the pastry from the edges of the tin to leave a neat edge. Reserve any spare pastry to decorate and form into a ball
10
Roll out the ball into an even layer. Using a pasta wheel, cut 8 strips long enough to be placed across the cake tin. Place 4 of them across the top of the pastiera in one direction and then place the other 4 diagonally to create lozenge shapes
11
Trim the edges of of the strips against the edge of the tin and place the pasteria in the oven to bake for 1 hour. After this time, cover the top with a piece of tin foil and cook for another 30 minutes. Allow it to cool completely in the tin before carefully turning it out
12
Serve the pastiera cold with a good quality Italian espresso coffee. It makes a lovely Easter breakfast, accompaniment to afternoon tea or dessert.
image

Comments ()

Pastiera Napoletana

 
 

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...