Original Neapolitan Pastiera Recipe: Ingredients, Steps and Secrets

Ingredients (serving size for 26-28 cm)

For the shortcrust pastry at the lard

• 00 flour: 400 g
• Strutto (o lard): 200 g
• Sugar: 200 g
• Yolks: 4
• Peel of untreated lemon: q.b.
• Salt: 1 pinch
• (Only if needed) Cold milk: 1-2 tablespoons

For the cream of wheat (to be done the day before)

• Cooked wheat: 230 g
• Whole milk: 600 ml
• Strutto: 20-30 g (a large walnut)
• Sugar: 20 g (about 1 and a half tablespoons)
• Vanilla (or vanillin): q.b.
• Orange peel (in pieces, not grated): half fruit

For the filling

• Ricotta cheese Well drained (ideal: sheep or mixed): 350 g
• Sugar: 250 g (rule to taste)
• Yolks: 4
• Albumens: 3
• Water of orange blossom: 20-25 ml (or 2 vials)
• Orange and citron candied fruit: 100 g
• Cinnamon: q.b. (optional but traditional)

Note of tradition: the pastiera “Good” is not born in a hurry. Rest is part of the recipe, not an optional extra.

Cream of wheat (day before): the heart of the pastiera

1. In a small saucepan put cooked wheat, milk, sugar, lard, vanilla and the orange peel in pieces.
2. Cook to very low fire, stirring often, until the mixture becomes creamy and the wheat results in softer (about 20-30 minutes, depends on the cooked wheat and from the pan).
3. Turn off, remove zest, let cool well. Cover and refrigerate; it will be firmer and more fragrant tomorrow.

Shortcrust pastry with lard: fragrance and texture

1. In a bowl combine flour, sugar e halls. Add the lard cold and work quickly with your fingertips until you get a “sandy” mixture.
2. Combine the yolks and the lemon peel. Knead the minimum amount needed to compact (if needed, 1-2 tablespoons of cold milk).
3. Shape into a loaf, wrap and let rest in the refrigerator at least 1 hour. Rested shortbread rolls out better and does not shrink.

Traditional stuffing: cottage cheese, wheat, orange blossom

1. Drain the cottage cheese (if you can: also 12 hours refrigerated in a colander). Process it in bowl until smooth.
2. Add the sugar And mix well. Then combine the yolks one at a time.
3. It incorporates the cream of wheat cold. Add orange blossom, candied fruit and a pinch of cinnamon (if you use it).
4. Mount the egg whites snow soft and incorporate them in movements from the bottom up: they will make the filling more airy without “puffing up” like a sponge cake.

Assembly and grid: the classic gesture

1. Preheat the oven to 150°C (static). Lightly butter the rotate Only if it is not nonstick.
2. Stretch 2/3 of the shortbread at 2-3 mm. Coat bottom and edges, leaving the edge high.
3. Pour in the filling and level.
4. With the remaining shortcrust pastry, cut strips of approx. 2 cm. Create the classic grid by crossing them in lozenges.

Tip: if the shortbread gets hot and cracks, put it back 10 minutes in the refrigerator. La pastiera you take your time.

Cooking: slow, low, patient

1. Bake in the medium-low shelf: 150°C for 75-95 minutes.
2. La pastiera is ready when the surface is well ambered and, slightly moving the rotate, the center does not “sway” in a liquid way.
3. Turn off and leave the door ajar 10 minutes, then let cool completely to room temperature.

Note oven: every oven is a world. If it darkens too much on top, protect with aluminum foil in the last 15-20 minutes.

Rest and service: here the magic is born

Freshly baked is good, but it is not “pastiera At its peak.”.
After 24 hours scents bind; after 48 hours Is often even more harmonious.
Store it in a cool, dry place, covered.

Dust with icing sugar only before serving: the surface will remain clean and the fragrance will not be lost.

Common mistakes and solutions (save-pastiera)

• Surface cracks: oven too hot or aggressive cooking → lower the temperature and cook longer.
• Stuffing too liquid: cottage cheese not drained or wheat undercooked → drain more and make a cream of wheat well dense.
• Shrinking shortbread: little rest or overworked dough → 1 hour minimum refrigeration and quick dough.
• Flavor “perfume.” too many orange blossom → Dose carefully and choose a quality product.
• Wet bottom: hot filling in pan or short baking → cold filling and full times at 150°C.

FAQ - Frequently asked questions about the pastiera recipe

Can I use butter instead of lard?

Yes, but the pastry changes: the lard gives a more “old-fashioned” crispness and fragrance. If you prefer butter, use the same amount and work very quickly.

How long does the pastiera?

In general 3-5 days If stored well, covered, in a cool environment. The best point is often between 24 and 72 hours.

Can it be frozen?

Yes, but it loses some of its fragrance in shortbread. If you freeze it, make it in portions and thaw slowly in the refrigerator.

What cottage cheese Is it better to use?

If you want a full, traditional taste: cottage cheese sheep (mixed is also fine). The most important thing is that it is well drained.

Because I have to make the cream of wheat the day before?

Because cold is more stable, fragrant and dense-it helps you have a filling that cooks evenly and does not “fall apart.”.