Pastiera Napoletana

If you’ve ever dreamed of tasting a slice of Naples, then Pastiera Napoletana is the dessert for you. This traditional Italian Easter pie combines the rich flavors of ricotta, wheat berries, and aromatic orange blossom water, creating a symphony of taste that’s both unique and unforgettable. Originating from the heart of Naples, Pastiera has a storied history that dates back centuries, often associated with springtime celebrations and family gatherings.

What makes Pastiera Napoletana truly special is its perfect balance of textures and flavors. The creamy ricotta filling melds seamlessly with the slightly chewy wheat berries, all encased in a buttery, crumbly crust. As you take a bite, the subtle hints of citrus and vanilla transport you straight to a sun-drenched Italian piazza. Whether you’re a seasoned baker or a curious foodie, mastering this recipe will add a touch of authentic Italian charm to your culinary repertoire.

Ingredients

Creating a Pastiera Napoletana requires a variety of ingredients, each contributing to its distinctive texture and flavor. Below are the key components you’ll need.

For the Shortcrust Pastry

2 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 cup unsalted butter, cold and cubed
2 large egg yolks
Zest of 1 lemon
Pinch of salt

For the Grano Cotto (Cooked Wheat)

8 oz cooked wheat berries (pre-cooked)
1 cup whole milk
1 tbsp unsalted butter
1/4 cup granulated sugar
Zest of 1 orange

For the Ricotta Citrus Filling

1 lb ricotta cheese
1 1/4 cups granulated sugar
3 large eggs
1 large egg yolk
Zest of 1 lemon
Zest of 1 orange
1 tsp vanilla extract
1/4 cup candied citrus peel, finely chopped
1 tbsp orange blossom water
1/2 tsp ground cinnamon

Powdered sugar for dusting
Substitute candied citrus peel with dried fruit alternatives if unavailable
If you can’t find cooked wheat berries, you can use pearl barley as a substitute
Almond flour can replace some of the all-purpose flour for a nuttier crust

Tools and Equipment

To create an authentic Pastiera Napoletana, having the right tools and equipment ensures the process is smooth and enjoyable. Here’s a list of essentials you’ll need:

Mixing Bowls

You’ll need a set of large mixing bowls. These are for combining the different components like the ricotta mixture and the wheat berries.

Rolling Pin

A rolling pin is crucial for rolling out the shortcrust pastry to the perfect thickness. Aim for about 1/8 inch for the right balance between crust and filling.

Pastry Cutter

A pastry cutter helps you trim excess dough and create lattice strips for the top of your Pastiera.

Sieve

Use a fine-mesh sieve for sifting flour and ensuring your ricotta mixture is smooth without any lumps.

Saucepan

A medium-sized saucepan is necessary to cook your wheat berries with milk and zest until they are tender and aromatic.

Wooden Spoon

A sturdy wooden spoon is ideal for stirring the wheat mixture and ensuring nothing sticks to the bottom of the pan.

Baking Dish

Opt for a 9-inch round baking dish with a removable bottom if possible. This allows easy release and enhances presentation.

Offset Spatula

An offset spatula aids in spreading the ricotta filling evenly and smoothing out the top layer before baking.

Cooling Rack

Once your Pastiera is baked, a cooling rack helps it cool down evenly, preventing a soggy bottom.

Measuring Cups and Spoons

Accurate measurements are vital for the perfect Pastiera. Make sure to have a set of measuring cups and spoons to maintain consistency.

Having these tools and equipment ready will set you up for success in making a delicious and authentic Pastiera Napoletana.

Preparation

Now that we have all the essential tools and ingredients ready, it’s time to dive into the preparation of our Pastiera Napoletana. Follow these steps for a perfect outcome.

The Evening Before

Cook the Wheat Berries:

In a saucepan, combine 1 cup of wheat berries, 2 cups of milk, 1 tablespoon of sugar, and 1 tablespoon of butter.
Bring to a gentle boil over medium heat. Stir occasionally.
Reduce the heat and let it simmer until the berries are tender and the mixture thickens—approximately 30 minutes.
Cover and let it rest overnight at room temperature.

Prepare the Ricotta Mixture:

In a bowl, combine 1 pound of ricotta cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract.
Mix until smooth and creamy.
Cover and refrigerate overnight.

Soak the Orange Blossom Water:

In a small bowl, soak 1 tablespoon of candied citron and 1 tablespoon of candied orange peel in 2 tablespoons of orange blossom water.
Let it rest overnight to absorb the flavors.

Make the Pastry Dough:

In a large mixing bowl, combine 2 cups of all-purpose flour, 1/2 cup of sugar, and a pinch of salt.
Add 2/3 cup of cold, cubed butter.
Using a pastry cutter, blend until the mixture resembles coarse crumbs.
Add 2 egg yolks, 1 whole egg, and 1 teaspoon of lemon zest.
Mix until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

In a mixing bowl, combine the cooked wheat berry mixture with the soaked candied fruits.
Add in the ricotta mixture and 3 beaten eggs.
Grate the zest of 1 lemon and 1 orange into the mixture.
Stir well until thoroughly combined.

Assemble the Pastiera Napoletana:

Preheat your oven to 350°F (175°C).
Roll out two-thirds of the dough on a floured surface to fit a 10-inch baking dish. Line the bottom and sides.
Pour the filling into the pastry-lined dish.
Roll out the remaining dough and cut into strips to create a lattice pattern on top of the pie.
Brush the lattice lightly with beaten egg.

Bake and Cool:

Bake in the preheated oven for 60-70 minutes until the top is golden and the filling is set.
Allow the pie to cool in the pan on a cooling rack.

Following these meticulous steps ensures your Pastiera Napoletana is rich, flavorful, and authentically Italian.

Directions

Here, I’ll guide you through each step to make an authentic Pastiera Napoletana that’s bursting with rich flavors and traditional goodness.

Make the Wheat Cream

Cook Wheat Berries:

Rinse 1 cup of wheat berries thoroughly under cold water.
Place the wheat berries in a large pot with enough water to cover them by at least 2 inches.
Bring to a boil, then reduce the heat and simmer for about 1 hour or until the berries are tender.
Drain and set aside.

Prepare the Wheat Cream:

In a medium saucepan, combine the cooked wheat berries with 1 cup of whole milk, 1 tablespoon of unsalted butter, and the zest of one lemon.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes creamy, about 15-20 minutes.
Remove from heat and let it cool completely.

Make the Filling

Soak Candied Fruits:

Chop 1/2 cup of candied orange peel and 1/2 cup of candied citron into small pieces.
Place the chopped candied fruits in a bowl and soak them in 1/4 cup of orange flower water for about 30 minutes.

Prepare Ricotta Mixture:

In a large mixing bowl, combine 1 1/2 cups of ricotta cheese, 1 cup of granulated sugar, and 5 large eggs.
Beat the mixture until smooth and creamy.
Add 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and the soaked candied fruits (including any remaining liquid).
Mix until well incorporated.

Combine Mixtures:

Gently fold the cooled wheat cream into the ricotta mixture.
Ensure that everything is well combined, creating a homogeneous filling.

Make the Pastry Dough

Mix Dry Ingredients:

In a large bowl, combine 2 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and a pinch of salt.

Add Wet Ingredients:

Cut 1/2 cup of cold unsalted butter into small pieces and add to the flour mixture.
Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until the dough comes together.

Knead Dough:

Turn the dough out onto a lightly floured surface and knead briefly until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Prepare Pastry Shell:

Preheat the oven to 350°F (175°C).
Roll out two-thirds of the chilled dough on a lightly floured surface to fit a 9-inch springform pan.
Press the dough into the bottom and up the sides of the pan, trimming any excess.

Add the Filling:

Pour the prepared filling into the pastry shell, smoothing the top with a spatula.

Create Lattice Crust:

Roll out the remaining dough and cut into 1-inch wide strips.
Arrange the strips in a lattice pattern over the filling.

Bake the Pie:

Place the assembled pie in the preheated oven and bake for about 1 hour or until the crust is golden brown and the filling is set.
Remove from the oven and let it cool completely in the pan on a wire rack.

Serve:

Once cooled, remove from the springform pan, slice, and enjoy this delightful Italian Easter treat!

Tips for Success

Preparing Wheat Berries

Before you begin making the Pastiera Napoletana, ensure you cook the wheat berries to the perfect consistency. Soak them overnight to soften them, and then cook them until they are tender but not mushy. This ensures the wheat maintains its texture in the pie.

Ricotta Mixture Smoothness

For a creamy and smooth ricotta mixture, pass the ricotta cheese through a fine-mesh sieve before mixing it with other ingredients. This step eliminates any lumps and ensures a consistent texture.

Candied Fruit Soaking

To enhance the flavor of the candied fruits, soak them in a bit of liqueur or citrus juice for at least an hour before adding them to the filling. This not only plumps up the fruits but also infuses them with additional flavor.

Perfect Pastry Dough

When making the pastry dough, work quickly to avoid overworking the dough. Overworking can develop gluten, making the crust tough. Chill the dough for at least an hour before rolling it out to make it easier to handle and to ensure a tender crust.

Lattice Crust Assembly

Creating a lattice crust can be tricky. After rolling out the dough, cut it into even strips using a sharp knife or pastry cutter. Lay the strips over the filled pie, alternating directions to form a lattice pattern. Use a gentle touch to avoid breaking the strips.

Temperature Control

Bake the Pastiera Napoletana in a preheated oven to ensure even baking. Keep an eye on the pie as it bakes; if the crust begins to brown too quickly, cover it with aluminum foil to prevent burning.

Cooling and Resting

Once baked, let the Pastiera Napoletana cool completely before serving. This allows the flavors to meld and the filling to set. For the best flavor, let it rest for at least 24 hours before cutting into it.

Serving Suggestions

Serve the Pastiera Napoletana at room temperature, and if desired, dust it with powdered sugar for an extra touch of sweetness. It pairs beautifully with a cup of espresso or a glass of sweet dessert wine.

Serving Suggestions

Once your Pastiera Napoletana has had ample time to cool and rest, it’s essential to serve it in a way that highlights its rich flavors and textures. Here are my top recommendations for making the most of this traditional Italian dessert:

Resting Time: Ensure that the pie rests for at least 24 hours before serving. This allows the flavors to meld together, giving you a more cohesive and delicious taste.
Temperature: Serve the Pastiera at room temperature. This helps the flavors to present fully.
Presentation: Dust the top with powdered sugar just before serving. The light sweetness from the sugar complements the intricate flavors without overpowering them.
Slicing: Use a sharp knife to cut the pie into even slices. Clean the knife between cuts to keep the slices neat and presentable.
Plating: Serve each slice on a dessert plate. Garnish with a sprig of fresh mint or a few slices of candied orange for an elegant touch.
Accompaniments: Pair with a cup of espresso or a glass of sweet dessert wine like Vin Santo. The richness of the Pastiera pairs beautifully with these beverages, enhancing the overall dining experience.
Storage: If you have leftovers, store them in an airtight container at room temperature for up to three days. Refrigerating can alter the texture of the pie.

Conclusion

Crafting a perfect Pastiera Napoletana is a labor of love that pays off in every delicious bite. By following the detailed steps and tips, you’ll achieve a dessert that embodies the rich culinary traditions of Naples. Remember to allow the pie to rest for at least 24 hours to let the flavors meld beautifully. Serve it at room temperature, dusted with powdered sugar, and paired with a cup of espresso or a glass of Vin Santo. With these techniques, your Pastiera Napoletana will be a standout centerpiece at any gathering. Enjoy every moment of this baking journey and the joy it brings to your table.