Pastiera Napoletana and its Secrets - Authentic Neapolitan Ricotta and Wheat Berry Easter Pie
 
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Pastiera Napoletana is one of the most delicious "springy" Neapolitan cake known for its crispy crust and its insanely addictive perfumed filling that is rich and soft but grainy like a rice pudding, simply amazing! - Please read through the recipe in full before beginning.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 12-16
Ingredients
Pie Crust or "Pasta Frolla"
  • 500 gr / 4 cups all-purpose flour
  • 200 gr / 7 oz / 2 sticks lard/butter at room temperature (traditions says lard for longer shelf life)
  • 200 gr / 1 cup granulated sugar
  • 3 medium eggs
  • 1 yolk
  • 1 lemon zest (only the yellow part of the lemon, not the bitter white part)
Ricotta and Wheat Berry filling
  • 550 gr / 1.2 lbs cooked wheat berries
  • 400 ml / 1+3/4 cups whole cow's milk
  • 40 gr / 3 tbsp butter
  • a pinch of salt
  • --
  • 600 gr / 1.4lbs sheep's ricotta
  • 500 gr to 600 gr / 2 to 2.5 cups granulated sugar (I use 500 gr - ≈ 2 full cups)
  • --
  • 7 medium eggs
  • 1 orange zest or 5-8 drops of pure Sweet Orange essential oil (organic)
  • ½ tsp cinnamon (optional)
  • seeds from 1 vanilla bean or 1½ tsp pure vanilla extract or vanilla bean paste
  • 3-4 tbsp orange blossom water or 4 gr orange blossom flavouring or 6-8 drops of pure Neroli essential oil (organic)
  • 70 gr / ½ cup chopped candied citron
Garnish
  • Powdered sugar
Instructions
DAY 1 (Maundy Thursday) - 30 minutes
  1. In a heavy bottomed saucepan place the cooked wheat berries with butter, milk and a pinch of salt over medium heat, stirring occasionally (to avoid the berries from sticking onto the bottom of the pan) until it becomes thick and creamy like oatmeal, about 30 minutes.
  2. Let it cool then place in a cool and dry place covered (OUTSIDE the fridge) for about 12 hours.
  3. In the meanwhile, mix ricotta with sugar. Place this creamy mixture in a clean* cotton cloth and store in the fridge for about 12 hours (*do not use fabric softener on the cloth!). (IMPORTANT STEP)
DAY 2 (Good Friday) - 50 minutes
To make the Pie Crust
  1. Place in a bowl flour, sugar, butter/lard and lemon zest and combine with a fork or a pastry blender until the mixture resembles coarse meal - you can do this by using a food processor for about 15 seconds.
  2. Add 3 medium eggs and 1 yolk and mix JUST until the dough is uniform and holds together.
  3. Turn the dough onto your work surface and gather into a ball.
  4. Divide the dough into two pieces one larger than the other. Cover both with plastic wrap and refrigerate before using (this will chill the butter and relax the gluten in the flour) - you can do this passage on DAY 1 if you want.
To make the filling
  1. Remove ricotta from the cloth and put it in a bowl.
  2. Add eggs, cinnamon (optional), vanilla and orange blossom flavouring and stir until all is mixed well - do not over beat!
  3. In a mixer, blend half the amout of wheat berries (and citron if you like) - this will ensure a creamier filling.
  4. Add wheat berries (whole and mixed) to the ricotta mixture along with finely chopped candied citron if you don't have mixed it before.
To make Pastiera Napoletana
  1. Preheat the oven to 325° F (165° C - gas mark 3) and place oven rack in the center of the oven.
  2. Remove the larger pie dough from the fridge and place it on a wax/baking paper.
  3. Put another wax/baking paper over the dough - to prevent the pastry from sticking to the rolling pin and to ensure uniform thickness - and roll the pastry into a 14 inch (36 cm) circle - about ⅛ - ¼ inch (0,3 - 0,5 cm) thick.
  4. Gently remove the first wax/baking paper and transfer the dough to a 12 inch (30cm) greased springform pan (you can leave the second baking paper, your choice).
  5. Make sure that the height of the edge has to be 2.5 inch (6 cm).
  6. Poke holes with a toothpick or a fork all over the pie. This will prevent air pockets during the cooking.
  7. Put the filling onto the pastry base.
  8. Remove from the fridge the remaining dough ball and roll out the pastry using the wax/baking paper method used before.
  9. With a pastry wheel cut 5 long strips 1.5 inch (4cm) wide (this width is a peculiarity of pastiera) - usually narrower strips are used for fruit tarts.
  10. Using an offset spatula, gently transfer the strips to the pie: lay them across the top of the pie to form a criss cross diamond pattern (not square) (2 strips under and 3 over).
  11. Trim the edges of the strips to fit the pan then lightly press the pastry around the edges to seal.
  12. Now, if you want, you can brush the pastry gently with some egg wash (whisk one egg with 1tbsp milk or cream) to make it shiny like those pastieras sold in bakeries.
  13. Bake Pastiera for about 90 minutes at 325°F (165°C - gas mark 3) until the crust is golden and the filling is amber-brown on top.
  14. When Pastiera is baked, turn off the oven, open the oven door and leave the pie in the turned off oven for about 15 minutes.
  15. When it's cooled, store Pastiera in its pan covered with plastic wrap in a cool place (room temperature), DO NOT refrigerate (if you're not living in the caribbean of course).
  16. Try with all your self control to wait until 2 days before eating a slice.
DAY 3 (Holy Saturday)
  1. Wait
DAY 4 (Easter)
  1. Dust neapolitan pastiera with a bit of powdered sugar and...... here it is, the Majesty Queen Pastiera Napoletana ready to be devoured!
Notes
If you don't like eating chopped candied fruits just leave them out or mix them along with half wheat berries. I prefer the latter because the taste of candied fruits give a boost to the pie and you won't feel their presence.
Do not open the oven door while it's baking (or at least for the first 45 minutes) as the batter may collapse.

Pastiera can be stored at room temperature (covered with plastic wrap) for about 5 days.

You can even freeze it and when you want to eat it just thaw the pie out (or a slice) and leave it - well covered - at room temperature (do not microwave). It will be like fresh-made.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/pastiera-napoletana-secrets-authentic-neapolitan-ricotta-and-wheat-berry-easter-pie/