How to Make Pastiera Napoletana: A Step-by-Step Guide to Italy’s Beloved Easter Pie

Pastiera Napoletana. The name itself conjures up images of sun-drenched Naples, the aroma of citrus and spices filling the air, and the anticipation of Easter Sunday. This traditional Italian pie is not just a dessert, it’s a symbol of spring, rebirth, and the joy of family gatherings. With its creamy ricotta filling, fragrant citrus zest, and delicate pastry crust, Pastiera is a feast for the senses and a testament to the rich culinary heritage of Italy.

Whether you have Italian roots or simply appreciate a good pastry, learning How To Make Pastiera Napoletana is a rewarding experience. It might seem daunting at first, but with this step-by-step guide, you’ll be able to create this iconic Italian Easter pie in your own kitchen. And trust me, the taste of a homemade Pastiera, made with love and care, is something truly special.

Gather Your Ingredients: A Symphony of Flavors

Before we embark on this culinary journey, let’s gather our ingredients. This is where the magic begins, as we assemble the key players that will come together to create the unique symphony of flavors that is Pastiera Napoletana.

For the Pastry Crust:

• 3 cups (375g) all-purpose flour, plus extra for dusting
• 1 cup (2 sticks) unsalted butter, cold and diced
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the Ricotta Filling:

• 2 lbs (900g) ricotta cheese, drained overnight
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs + 3 egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup (60ml) orange blossom water (acqua di fiori d’arancio), or to taste
• Zest of 1 orange
• Zest of 1 lemon
• 1/2 cup (60g) candied citron, chopped
• 1/4 cup (40g) candied orange peel, chopped

For the Wheat Berry Mixture:

• 1 cup (200g) cooked wheat berries (grano cotto)
• 1 cup (250ml) whole milk
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• Zest of 1/2 orange

Tools of the Trade: Your Baking Arsenal

Having the right tools is just as important as having the right ingredients. Here’s what you’ll need to create your Pastiera masterpiece:

• 9-inch (23cm) springform pan
• Large mixing bowl
• Medium saucepan
• Whisk
• Rubber spatula
• Rolling pin
• Parchment paper
• Fork

Let’s Bake! Crafting Your Pastiera Step-by-Step

Now that we have our ingredients prepped and our tools ready, let’s dive into the heart of the matter – the step-by-step process of crafting your very own Pastiera Napoletana. Don’t worry, I’ll be with you every step of the way!

1. Creating the Foundation: The Pastry Crust

1. Combine the dry ingredients: In a large mixing bowl, whisk together the flour and sugar.
2. Incorporate the butter: Add the cold diced butter to the flour mixture and use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Add the wet ingredients: Make a well in the center of the flour mixture and add the eggs, vanilla extract, and lemon zest.
4. Bring the dough together: Gently mix the ingredients until a smooth dough forms. Avoid overkneading.
5. Rest the dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

2. Infusing Flavor: The Wheat Berry Mixture

1. Combine the ingredients: In a medium saucepan, combine the cooked wheat berries, milk, sugar, cinnamon, cloves, and orange zest.
2. Simmer and reduce: Bring the mixture to a simmer over medium heat, stirring frequently. Reduce the heat to low and continue to cook for about 15-20 minutes, or until the mixture has thickened and the milk has been absorbed.
3. Cool the mixture: Remove the saucepan from the heat and set aside to cool completely.

3. The Heart of the Pie: The Ricotta Filling

1. Process the ricotta: In a large bowl, use a whisk or an electric mixer to beat the ricotta cheese until smooth and creamy.
2. Incorporate the sugar and eggs: Gradually add the sugar, beating well after each addition. Beat in the whole eggs one at a time, followed by the egg yolks, mixing well after each addition.
3. Add the flavorings: Stir in the vanilla extract, orange blossom water, orange zest, and lemon zest.
4. Fold in the candied fruit: Gently fold in the chopped candied citron and orange peel.
5. Combine with the wheat berry mixture: Add the cooled wheat berry mixture to the ricotta mixture and stir until well combined.

4. Assembling the Pastiera: A Symphony of Textures

1. Preheat the oven: Preheat your oven to 350°F (175°C).
2. Prepare the pan: Grease and flour a 9-inch (23cm) springform pan.
3. Roll out the dough: On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to fit the bottom and sides of the springform pan.
4. Line the pan: Carefully transfer the rolled-out dough to the prepared pan, pressing it into the bottom and up the sides. Trim any excess dough.
5. Pour in the filling: Pour the ricotta filling into the pastry-lined pan, spreading it evenly.
6. Create the lattice top: Roll out the remaining pastry dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
7. Bake the pastiera: Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the crust is golden brown and the filling is set. If the crust begins to brown too quickly, cover the edges loosely with aluminum foil.
8. Cool and rest: Allow the pastiera to cool completely in the pan before serving. For best results, refrigerate for at least 4 hours or overnight to allow the flavors to meld.

Tips and Tricks for Pastiera Perfection

• Draining the ricotta: Draining the ricotta overnight is crucial for achieving a creamy, not watery, filling.
• Orange blossom water: Orange blossom water (acqua di fiori d’arancio) is a key ingredient that lends a unique floral aroma to the pastiera. A little goes a long way, so start with a small amount and adjust to your liking.
• Candied fruit: You can find candied citron and orange peel at most grocery stores, especially around Easter.
• Wheat berries: Cooked wheat berries (grano cotto) are available canned or jarred. If you can’t find them, you can substitute them with cooked rice, but it will alter the traditional texture and flavor slightly.

Presenting Your Pastiera: A Feast for the Eyes

Pastiera Napoletana is as beautiful as it is delicious. Here are a few ideas for presenting your masterpiece:

• Dust with powdered sugar: Just before serving, dust the top of the pastiera with powdered sugar for a classic touch.
• Garnish with fresh flowers: For a spring-inspired presentation, garnish the pastiera with fresh flowers, such as orange blossoms, daisies, or violets.
• Slice and serve: Cut the pastiera into wedges and serve it on a decorative platter.