Our Favorite Dessert of All Time: Pastiera Napolitana
Recipe Overview
Overview
Pastiera Napolitana is a beloved Easter dessert that holds a special place in Italian culture, particularly in Naples. This sweet pie is a delightful combination of ricotta cheese, eggs, candied fruit, and cooked wheat, all encased in a rich, sweet pastry crust known as pasta frolla. The process of making pastiera is both an art and a tradition, often passed down through generations.
The filling is where the magic happens. The ricotta provides a creamy base, while the candied fruit adds bursts of sweetness and texture. The cooked wheat contributes a unique chewiness that sets this dessert apart from others. As the pie bakes, the aroma fills the kitchen, evoking memories of family gatherings and festive celebrations.
One of the most interesting aspects of pastiera is its decoration. Traditionally, it features seven stripes on top, representing the seven streets of Naples. This not only adds visual appeal but also connects the dessert to its cultural roots. Whether served at Easter or any special occasion, pastiera is sure to impress with its complex flavors and beautiful presentation.
Making pastiera is a labor of love, but the end result is a dessert that is truly worth the effort. It’s a dish that brings people together, celebrating the joy of family and tradition. If you’re looking to try something new this Easter, pastiera Napolitana is a perfect choice that will delight your taste buds and warm your heart.
Recipe Details
Steps & Tips
Make the pasta frola by mixing flour, eggs, and sugar.
Wrap the pasta frola in plastic wrap and chill in the fridge.
Tip: Chill the pasta frola in the fridge for at least 1 hour, preferably longer for better texture.
Cook Arbor rice with milk and a pinch of cinnamon until absorbed.
Tip: Add more milk if the rice is still too al dente to achieve the desired custard consistency.
Stir in butter to the cooked rice once it has cooled.
Combine ricotta, eggs, orange zest, lemon zest, sugar, and candied fruit.
Tip: Press the ricotta through a sieve for a smoother texture, similar to what you would do for cannoli.
Press the ricotta through a sieve for a smoother texture.
Make seven stripes on top of the pastiera for decoration.
Bake the pastiera at 380°F for about 1 hour.
Tip: Bake until the top is very golden, adjusting time based on your oven.
Tip: Use powdered sugar to cover imperfections in the dessert for a polished look.
Tip: Use Italian rice varieties like Arborio or Carnaroli for the best results.
Tip: Cook angel hair pasta for less than 1 minute to prevent it from becoming mushy.
Cook angel hair pasta for less than 1 minute.
Transfer cooked pasta to a bowl and mix with cold milk.
Crumble bread and soak it in milk.
Tip: Soak the bread in milk to achieve a creamy texture in the bread pastiera.
Combine soaked bread with other pastiera ingredients.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pastiera Napolitana is traditionally made for Easter in Naples, Italy.
- •The pie crust, known as pasta frolla, includes eggs and sugar, differentiating it from typical American pie crusts.
- •Cooked wheat is a key ingredient, providing a unique texture and flavor.
- •Pastiera is often decorated with seven stripes, symbolizing the seven streets of Naples.
