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!