ItalianNeapolitan
Neapolitan Pastiera
by Manu Food · 60K subscribers on YouTube
Classic Neapolitan Easter pie made with a delicate shortcrust pastry (pasta frolla) and a creamy filling of ricotta, cooked wheat, and aromatic citrus. This recipe from Manu Food guides you step by step through preparing both the pastry and the filling.
- Difficulty
- medium
Ingredients
16 items- 250 gFlour
- 85 gButterAt room temperature, softened to a paste
- 85 gSugar
- 85 gEgg YolksAbout 5 medium egg yolks
- SaltA pinch
- Aroma VanigliaVanilla extract or aroma to taste
- Buccia di limone grattugiataGrated zest of lemon
- 250 gCooked WheatCooked wheat
- 125 mlMilk
- 250 gRicottaRicotta, drained and dry (asciutta)
- 1 pcsEgg YolkOne yolk
- 2 pcsWhole EggsWhole eggs
- Fiori di ArancioLess than half a vial of orange flower water
- MillefioriLess than half a vial of millefiori essence
- Aroma Limone o Buccia di LimoneLemon aroma or grated zest
- Candied Fruits(optional) — Candied fruit, optional
Method
- Prepare the pasta frolla: In a bowl, combine sugar and softened butter until creamy. Add lemon zest, vanilla aroma, a pinch of salt, and gradually incorporate the flour. Form a dough ball, wrap, and let rest for about 1 hour in the refrigerator.
- For the wheat: In a saucepan, combine cooked wheat (grano cotto) and milk. Cook over medium heat, stirring frequently, until the mixture thickens and reduces. If desired, strain the wheat to remove any skin or coarse texture.
- Prepare the ricotta filling: In a separate bowl, mix dry ricotta with sugar until smooth. Add one egg yolk and two whole eggs, melted butter, orange flower water, millefiori essence, lemon zest (or aroma), and vanilla. Stir until well combined.
- Combine the cooked wheat with the ricotta mixture. If using candied fruit, fold it in gently.
- Butter and flour a 24 cm springform pan. Roll out two-thirds of the pasta frolla and line the pan. Pour in the filling. Roll out the remaining pastry into strips and create a lattice top.
- Bake in a preheated oven at 170°C (340°F) for about 60 minutes, until the pastry is golden and the filling is set. Allow to cool completely before serving.
