# Pastiera napoletana

La pastiera napoletana is a typical Neapolitan dessert for the Easter period.

- Cuisine: Italian
- Category: Drink
- Language: en

## Ingredients

- 500 g farina 00
- 3 uova
- 200 g zucchero
- 200 g strutto
- 200 g burro
- buccia grattugiata di arancia
- 1 cucchiaino pasta d'arancia
- 700 g ricotta
- 250 g zucchero
- 560 g grano cotto
- 300 ml latte
- bucce di limone
- 1 cucchiaio strutto
- 1 cucchiaio burro
- 7 uova
- 3 tuorli
- 250 g zucchero
- vaniglia
- 1 fiala fiori di arancio
- 1 fiala millefiori
- scorza di arancia candita
- canditi
- 250 g crema pasticcera
- cannella

## Instructions

1. Dispose of the flour in a fountain.
2. In the center, put sugar and eggs.
3. Add lard or butter and grated orange peel.
4. Knead quickly until a loaf is formed.
5. Let the loaf rest in the refrigerator.
6. Put the ricotta in a container and work it together with the sugar.
7. Keep it in the fridge until the next day.
8. Put the precooked wheat berries in a pot with milk and lemon peel.
9. To complete, add a spoon of lard or butter.
10. Bring to the heat and let it cook until it becomes a creamy mixture.
11. Remove the lemon zest and then transfer to another container.
12. Let the wheat cool before preparing the filling.
13. Whip the eggs with the sugar.
14. Flavor with vanilla, orange blossom and millefiori.
15. If you do not like candied fruit in pieces, you can add grated candied orange peel.
16. Add the ricotta worked with the sugar, the cooked wheat and the pastry cream if you like it.
17. Spread some cinnamon on the shortcrust pastry.
18. Pour in the filling.
19. Spread the seven strips.
20. Cook on the first shelf at the bottom at 200° static for 30 minutes, then at 170° for 1 hour.
21. Leave to cool in the oven.

## Tips

- The day before preparing the pastiera, work the ricotta with part of the sugar, prepare the shortcrust pastry, eventually the pastry cream and cook the wheat berries in advance.
- The shortcrust pastry for the pastiera must be thinly spread and can also be spread directly in the pan.
- The strips must not be tight, otherwise during cooking the filling swells and the strips break.

## Source

- Original video: https://www.facebook.com/share/v/18JBfuVM32/
- Recipe page: https://www.cliprecipe.com/recipe/cda8314a-f234-488b-b222-30e765fede50
- Extracted: 2025-04-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt