The Neapolitan pastiera is one of the desserts most loved of the Easter tradition. Its rich filling, based on wheat, ricotta and candied fruit, makes it particularly tasty. Even if today there are different variations of this sweet so delicious, the Neapolitan recipe remains the best known and also the most appreciated. On the occasion of Easter, the pastiera cannot be missing on the laid tables of Italians, alongside Easter eggs and other delicacies. We still have time to prepare it with our hands, let's see how.
Born within the walls of a convent
The Neapolitan pastiera has distant origins. A legend has it that the siren Partenope, who lived in the Gulf of Naples, spread his melodious voice from this place. To thank her, the population went to bring her flour, ricotta, eggs, cooked wheat, orange blossom, spices and sugar as a gift. The mermaid, who liked those ingredients so much, mixed them making the pastiera. Although this story is particularly fascinating, the true origins of the dessert date back to the XNUMXth century. In this historical period, the nuns of the Convent of San Gregorio Armeno they were very good at making Neapolitan pastiera, which they gave to local aristocratic families. It seems that the idea of preparing it came from one of them, who wanted to combine the spices from Asia and the scent of orange blossoms that grew in the convent garden with eggs, ricotta and wheat.
Method
Making the Neapolitan pastiera takes time and patience. We start first by preparing the shortcrust pastry, and then move on to the filling. These are the ingredients needed for 8 people:
Shortbread
500 gr. of "00" flour
200 gr. of sugar
200 gr. of lard
a grated lemon zest
2 gr of ammonium bicarbonate
2 eggs
butter to taste
Filling
250 gr of Roman ricotta
250 gr of Sardinian ricotta
500 grams of sugar
100 gr. of candied fruit
500 grams of wheat
4 drops of Neroli oil
1 vanilla bean
5 eggs
Method
Pour the “00” flour, sugar, baking soda, lard, two whole eggs and the zest of a lemon into the bowl of the planetary mixer. With the whisk of the mixer, mix and mix all the ingredients. When the mixture becomes dense, it is worked by hand until it forms a smooth and homogeneous cylinder that is wrapped in the film and left to rest for an hour. While the dough rests, we proceed to prepare the filling. First, with the help of a knife, the vanilla is extracted from the pod. Separately, in a bowl, mash the ricotta, add the sugar and 5 whole eggs. As the mixture is mixed, add the vanilla, the precooked wheat, the white fruit, 4 drops of Neroli oil. Once the filling is also ready, grease a pan with butter, take back the shortcrust pastry left previously to rest, remove it from the film and work it further on the pastry board with the flour, dividing it into two parts, one more bigger than the other. The largest part is rolled out with a rolling pin until it reaches a thickness of about 3 millimeters. It must be used to cover the pan, making it adhere well to the base and to the edges of the pan. With a ladle the ready stuffing is transferred inside. With the remaining part of the dough, on the other hand, 7 strips 1 to 2 centimeters thick are made which will be used to decorate the pastiera. Once the decoration is finished, the melted butter is passed over it using a pastry brush. The pastiera can now be baked at 180 degrees for about 80 minutes. Once cooled, it can be taken out of the oven and served.
Unique and inimitable
The Neapolitan pastiera has an unmistakable taste and smell, which make it unique and inimitable. During Holy Week, Neapolitan women prepare it by passing on its gestures and secrets to their daughters and grandchildren. It is a real ritual that is renewed in particular on Holy Thursday. But the Neapolitan pastiera is loved everywhere, not only in Naples, and entices all palates because it is a concentrate of flavors and goodness, in front of which it is impossible to resist.
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