The Pastiera is a typical dish of the Neapolitan culinary tradition, born as a typical dessert of the Easter period only, over time it has become a dessert that is consumed throughout the year.
According to the legend it was born from the cult of the Parthenope siren.
In truth, the origins of the Pastiera date back to the sixteenth century and the first written recipe is dated 1693, at the time it seems it was a semi-salty sweet with also cheese, parmesan pepper, pistachios in rose water and other ingredients.
But the invention of the Pastiera as we know it today was created by the nuns of the Convent of San Gregorio Armeno and then subsequently perfected by the Neapolitan pastry chefs. It seems that the nuns, to make this famous dessert, used the symbolic ingredients of the Resurrection of Christ, mixing them together with the orange flowers present in the garden of their convent.
the SECRETS
To make the original and amazing recipe:
The best raw wheat is available in some shops in Naples
Lard is better if prepared at home
Together with the candied fruit, add the Cinnamon
Ricotta must be sheep's milk
Shortcrust pastry should be prepared 12–24 hours in advance
the INGREDIENTS
For the shortcrust pastry:
Flour - 300 gr
Sugar - 120 gr
Eggs - 3
Lard (or Butter) - 100 gr
For the Wheat:
Raw (or cooked) wheat - 350 gr
Milk - 250 gr
Lard (or Butter) - 30 gr
Lemon zest - just enough
For the stuffing:
Sheep Ricotta - 400 gr
Eggs - 5
Sugar - 300 gr sugar
Cinnamon - just enough
Candied - just enough
Orange flower water - just enough
the PREPARATION
- It starts with the preparation of the SHORT PASTRY:
arrange flour and sugar on a work table in a fountain and in the center eggs and lard. Start working the dough, but not too much, otherwise it will lose its friability. Shape into a ball and seal in a plastic wrap and let it rest in the fridge for 12-24 hours. - WE PROCEED TO COOK THE WHEAT:
pour the milk into a saucepan with wheat, lard and lemon zest. Stir often and cook over medium heat for 20 minutes until creamy. Let it cool down.
In a bowl combine ricotta and sugar and mix with a whisk or spatula. Then add the eggs and the wheat (now cold).
Then add the cinnamon, candied fruit, orange blossom water aromas. - Then we move on to the COMPOSITION OF THE PASTIERA:
Grease with lard and flour a 20 cm mold. Take the shortcrust pastry and roll it out with the help of a rolling pin until it is half a cm thick. Transfer the circle of dough into the mold and let it adhere well. Then pour the filling inside and level. Take and knead the rest of the dough again to obtain the lozenges to be placed on the pastiera. First in one direction, then in the other, obtaining diamonds.
Bake in a static oven at 180 ° for about 80 minutes.
Then let it cool down ..
Your Pastiera is ready to be served with a sprinkling of icing sugar.
Enjoy it !
