Campania Dessert
Pastiera Napoletana
Make pastiera Napoletana with pasta frolla, ricotta, cooked wheat berries, orange blossom water, candied citrus, and eggs.
- Prep
- 1 hr
- Cook
- 1 hr 15 min
- Total
- 2 hr 15 min
- Serves
- 10
- Level
- Advanced
Instructions
- Simmer cooked wheat berries with milk, butter, and lemon zest until creamy, then cool.
- Beat ricotta with sugar until smooth.
- Mix in eggs, cooled wheat, candied citrus, orange blossom water, and a pinch of cinnamon.
- Roll pasta frolla and line a tart pan, reserving strips for the lattice.
- Fill with the ricotta mixture and lay the pastry strips across the top.
- Bake at 170 C until set, bronzed, and fragrant.
- Cool completely and let the pastiera rest overnight before slicing.
This pastiera Napoletana recipe makes the Neapolitan ricotta and wheat tart scented with orange blossom water, citrus, and cinnamon. It is best after a long rest, when the filling and pastry settle together.
Why This Pastiera Napoletana Recipe Works
Cooking the wheat with milk softens its texture before it joins the ricotta filling. Resting after baking is essential for clean slices and balanced aroma.
Key Tips
- Drain ricotta well so the filling sets properly.
- Use orange blossom water with restraint; it should perfume, not dominate.
- Bake until the center is set with only a slight wobble.
Variations and Serving Ideas
The same technique helps when you want Neapolitan Easter pie, Italian ricotta wheat tart, and pastiera pie. Keep the character of Pastiera Napoletana in mind: choose good ingredients, control texture, and serve the dish when its flavor and texture are at their best.
