Jump to Recipe
Italian Easter Pastiera is an elaborate traditional dessert.
As the Easter season approaches, my mind fills with memories of my Italian heritage and the treasured traditions that have been passed down through generations. One tradition that holds a special place in my heart is the making and devouring of Italian Easter Pastiera.
Growing up in an Italian household, Easter was always a time of celebration, family gatherings, and of course, indulging in delicious food. And at the center of it all was the heavenly aroma of my Nonna’s homemade Pastiera.
The process of making Pastiera is a labor of love. It starts with the selection of the finest ingredients
-grain cooked (not in every shop click here to buy)
-arborio rice
-ricotta cheese
-eggs
– sugar
As my Nonna would carefully measure each ingredient, she would share stories of her own childhood and how her own Nonna made this dessert with utmost devotion.
The rice is cooked to perfection, absorbing the flavors of the lemon and orange that are added to the mixture. The ricotta cheese adds a creamy richness that perfectly balances the sweetness of the sugar. And as the Pastiera bakes in the oven, the tantalizing aroma fills the house, creating an atmosphere of anticipation and joy.
Once the Pasteria is ready, it is left to cool, allowing the flavors to meld together and the texture to set. As a child, I would eagerly wait for that moment when Nonna would cut into the Pasteria, revealing the perfect layers of creamy rice goodness. Each bite was a revelation – a symphony of flavors dancing on my palate.
As the years went by, I learned to make Rice Pasteria myself, carrying on the tradition that has been woven into the fabric of my family. And with each bite, I am transported back to those cherished Easter Sundays, surrounded by loved ones and the comforting presence of our Italian heritage.
Italian Easter Pastiera is not just a dessert; it is a symbol of love, family, and the richness of our cultural heritage. It represents the ties that bind us together and the traditions that make us who we are. And as I continue to make and share this delightful treat with my own family, I am reminded of the importance of preserving our traditions and passing them on to future generations.
So, as Easter approaches, I invite you to embrace the beauty and flavor of Italian Easter Pastiera. Take the time to savor each bite and reflect on the rich traditions that have shaped your own family. And remember, it’s not just about the food; it’s about the love and memories that are infused into every morsel.
Buona Pasqua! Happy Easter!
Recipe for Easter Pastiera
Pastiera is a traditional Italian Easter cake that originated in Naples. It is a wheat cake made with ricotta, citrus, and candied fruit. Here is a recipe for Pastiera Napoletana:
Ingredients
- 300 g cooked wheat grano cotto or Arborio rice
- 500 g ricotta cheese
- 200 g granulated sugar
- 4 eggs
- Zest of 1 lemon
- Zest of 1 orange
- 1 teaspoon orange blossom water
- 50 g candied citron chopped
- 50 g candied orange peel chopped
- 50 g candied lemon peel chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1 batch of pasta frolla shortcrust pastry
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, combine the ricotta cheese and sugar. Mix well until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, orange zest, orange blossom water, candied citron, candied orange peel, candied lemon peel, cinnamon, and vanilla extract. Mix until well combined.
- Gently fold in the cooked wheat or Arborio rice.
- Roll out the pasta frolla and line a 9-inch pie dish with it. Trim any excess dough.
- Pour the filling into the pie dish, spreading it evenly.
- Use the remaining pasta frolla to create a lattice pattern or decorative strips on top of the filling.
- Bake in the preheated oven for about 1 hour, or until the top is golden brown and the filling is set.
- Allow the Pastiera Napoletana to cool completely before serving.
Notes
Serve the Pastiera Napoletana cold as a delightful Easter breakfast, an accompaniment to afternoon tea, or as a dessert. Enjoy!
