Neapolitan Pastiera Recipe
Neapolitan Pastiera
Flavours of Campania
Total time: less than 15 minutes

Preparation time: 15 minutes
Waiting time: 30-60 minutes
Baking time: 1 hour

Difficulty: Easy
Chef's Note

Every Easter Neapolitans resurrect their love for sweets with Pastiera, a pie specially made for the occasion filled with ricotta cheese and studded with candied fruits. It is very rich and is a welcome compensation for all the privations of Lent.

For the pastry (2 small pies)
- 600 g (1 lb. 5 oz.) flour
- 300 g (10 oz.) sugar
- 300 g (10 oz.) butter + 1 tbsp. to butter the molds
- 6 egg yolks
- 1 tbsp. white vermouth

For the filling - step 1
- 454 g (1 lb.) Italian arborio rice or other short grain rice (never long grain)
- 500 ml (2 cups) water
- 500 ml (2 cups) hot milk
- A pinch of salt
- Grated zest of 1 lemon
- 1 tbsp. sugar
- 1/2 tbsp. cinnamon

For the filling - step 2
- 500 g (18 oz.) ricotta cheese
- 500 g (2 cups) fruit sugar
- 6 eggs, separated
- 1 tbsp. cinnamon
- 2 tbsp. cognac
- 150 g (5 oz.) candied fruit

 Making the pastry

  1. Cream the butter and sugar, add in the eggs, the flour and vermouth;
  2. Combine the ingredients, working them as little as possible, to create a smooth dough; divide into two parts; let rest in the refrigerator for 30 to 60 minutes.

Filling mixture - step 1

  1. Cook the rice in the water for 15 minutes;
  2. Drain; add the hot milk, salt, zest, sugar and cinnamon;
  3. Cook over medium heat until all the milk is absorbed; remove from the heat and let cool.

Filling mixture - step 2

  1. Mix together the fruit sugar and the ricotta; add the egg yolks one at a time; add in the cinnamon, cognac and candied fruit, mixing well after each addition;
  2. Beat the egg whites until they form stiff peaks; gently fold them into the ricotta mixture; [ajout rc: gently combine the rice and ricotta mixtures;]
  3. Grease two pie plates; divide each pastry ball into half; line each pie plate with pastry and cover with the filling; cover with more pastry strips in a lattice pattern;
  4. Bake in a preheated 190° C (375° F) oven for 1 hour and let cool before unmoulding;
  5. Sprinkle with icing sugar and serve at room temperature.


Neapolitan Pastiera 1
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