Neapolitan Pastiera

This rich Easter cake from Naples has a flavor all of its own.
120 min
4 People
120 min
INGREDIENTS for 4 people

For the dough

10.50 oz butter
7.05 oz icing sugar
2.82 egg yolks
17.63 oz weak type flour
1/2 Vanilla Berry


For the stuffing

17.63 oz Ricotta
7.05 oz caster sugar
200 gr Wheat (already cooked)
2.82 oz milk
7.05 oz whole eggs
A hint of grated lemon
1.76 oz Candied cedar
1.23 oz Orange blossom water (millefiori)
1/2 Vanilla
1.41 oz egg yolks


Put the flour and butter at room temperature in the mixer, mix and sandblast.

Then add the yolks, icing sugar, vanilla and knead for a few seconds. Form a rectangular dough and wrap in plastic wrap and leave in the refrigerator for 1/2 hour.


In the meantime, put the ricotta in a bowl with the sugar and whisk well until obtaining a homogeneous density. Add the remaining ingredients and mix well, taking care not to disassemble the cream.


At this point, roll out the dough to 4 mm. Obtain a circle large enough for the cake pan and cover it after greasing it. Prick the pasta with a fork. Stuffed with the filling. With the rest of the dough, make strips of pasta and lay them over the dough of the cake, weaving them together. Bake in a preheated static oven at 356 °F  for about 80 minutes, taking care to move the pastiera to the lowest shelf in the last 20 minutes of cooking. If the lozenges become too dark, cover the pastiera with aluminum foil. Then take the Neapolitan pastiera out of the oven and let it cool completely. Before serving, you can sprinkle the surface with icing sugar to taste.


Chef’s tip:

The filling must be particularly soft, not too moist. It is preferable to use a mixed ricotta-sheep. Wheat must be well cooked. Before turning it out, wait until it is cold.

Winter Fall Desserts Vegetarian