Pastiera is a typical Neapolitan dessert, traditionally prepared for Easter. It is a rich and fragrant cake with a filling of ricotta cream, cooked wheat, and candied fruits, wrapped in a crispy shortcrust pastry. Its origin dates back to ancient Rome, but it has become a Neapolitan specialty over the centuries.
Boil the wheat in plenty of water for about an hour, then drain it and put it back on the heat with the milk, the lemon zest (whole), a pinch of cinnamon, a pinch of salt, 50 grams of sugar, and cook over moderate heat until the liquid is completely reduced
Then let it cool, removing the lemon zest
For the dough: knead the flour with the sugar, lard, 4 egg yolks, and a pinch of salt (if it's too dry, add a whole egg)
Work just enough and let it rest in a cool place
For the filling: combine the wheat with the sieved ricotta, sugar, grated lemon zest, diced citron, a pinch of cinnamon, and orange blossom water, bind with the yolks and four egg whites beaten to stiff peaks
Roll out the dough to a thickness of a few millimeters, cut out a disc about 30 cm in diameter and line a buttered cake tin with it; pour the filling into the tin and finish by laying strips on top in a lattice pattern
Bake the pastiera in a well-heated oven for about 90 minutes and then
Blender
Cake tin
Peeler
Italia, Campania
| Energy (kcal) | 212.85 |
| Carbohydrates (g) | 29.45 |
| of which Sugars (g) | 18.89 |
| Fat (g) | 8.29 |
| of which Saturates (g) | 4.13 |
| Protein (g) | 6.42 |
| Fiber (g) | 0.98 |
| Sale (g) | 0.06 |
