Print
Neapolitan Easter pie
Servings 8
Ingredients
for the pastry
- 250 g wheat flour
- 250 g flour
- 250 g butter
- 5 egg yolks
- 120 g brown sugar
- lemon zest
- pinch of salt
for the filling
- 700 ml milk
- 350 g cooked wheat
- peel of one lemon
- 1 vanilla bean
- 1 tbsp brown sugar
- 500 g ricotta cheese
- 200 g sugar brown
- 5 eggs
- 50 g citron candied
- 50 g orange candied
- 50 g pumpkin candied
- orange flower water
- cinnamon
- vanilla extract
Instructions
-
The night before, soak the whole wheat. Cook it in water for about an hour.
-
Prepare the pastry. Place the flour on a pastry board, add the softened butter pieces and work it with your fingertips along with the flour.
-
Add the brown sugar, the lemon zest and a pinch of salt.
-
Add the eggs one at a time and work with your hands until the dough is smooth. Do not knead it too much, otherwise it becomes sticky.
-
Wrap in plastic wrap and keep it in the fridge for about an hour.
-
In the meantime, pour the milk into a saucepan with the lemon peel and vanilla bean.
-
Add the cooked whole wheat and a tablespoon of sugar.
-
Allow to simmer for about 15 minutes, until it becomes a cream.
-
Remove the lemon zest and vanilla and let it cool.
-
If you prefer you can blend to make the mixture more homogeneous.
-
In a separate bowl mix the ricotta with the sugar and the egg yolks, add the candied fruit, orange flower water, cinnamon and vanilla.
-
Combine the mixture with wheat cooked in milk and add the egg whites until stiff.
-
Roll out the pastry to a thickness of about 1 cm and place it in a baking dish (30 cm diametegreased or covered with parchment paper.
-
Pour the mixture and decorate with strips folded to form a grate.
-
Bake in it in a preheated oven at 180°C for 90 minutes, until it turns a beautiful amber color.
-
Serve cold, dusted with powdered sugar.
-
(Pastiera becomes good with the passing of days, so in the Neapolitan tradition is preparing on Thursday or Friday, so you will be perfect for Easter, for the first few days should be kept out of the fridge, covered with a cotton cloth to make it transpire)
Recipe Notes
Recipe and photography by https://lacaccavella.com/2016/03/25/pastiera-napoletana-integrale-granointegrale-easterpie/