Pastiera Napoletana and its Secrets – Authentic Neapolitan Ricotta and Wheat Berry Easter Pie Step-by-Step Recipe

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Ingredients

  • Pie Crust or “Pasta Frolla”
  • 500 gr / 4 cups all-purpose flour
  • 200 gr / 7 oz / 2 sticks lard/butter at room temperature (tradition 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 one)
  • Ricotta and Wheat Berry filling
  • 550 gr / 1.2 lbs cooked wheat berries* (“cooked grain” or “grano cotto“)
  • 400 ml / 1+3/4 cups whole cow’s milk
  • 40 gr / 3 tbsp butter
  • a pinch of salt
  • 600 gr / 1.4 lbs sheeps’s ricotta (or at least a mix with cow)
  • 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!!!)
  • 1/2 tsp cinnamon (optional)
  • seeds from 1 vanilla bean or 1 1/2 tsp pure vanilla extract or vanilla bean paste
  • 3-4 tbsp orange blossom water or 4 gr orange blossom flavouring or 8-10 drops of pure Neroli essential oil (organic)
  • 70 gr / 1/2 cup chopped candied citron** - I don’t recommend getting the waxy, artificially coloured stuff…
  • Garnish
  • powdered sugar / icing sugar

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 631g
Calories 1653  
Calories from Fat 905 55%
Total Fat 100.61g 126%
Saturated Fat 35.29g 141%
Trans Fat 0.0g  
Cholesterol 1798mg 599%
Sodium 1672mg 70%
Potassium 706mg 20%
Total Carbs 128.51g 34%
Dietary Fiber 4.0g 13%
Sugars 5.27g 4%
Protein 58.28g 93%
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