Tag: Pastiera

Pastiera | Salt and pepper – Italian Cuisine


Pastiera is a traditional Neapolitan Easter cake made with shortcrust pastry, ricotta and wheat. A tasty recipe that everyone really likes


Step by Step

    • 1
    • Preparation of the Pastiera

      1) Prepare the pastry. Put 400 grams in the mixer flour, 1 pinch of salt and 200 grams of cold butter into small pieces, blend until you have a crumbled mixture, then add the last grated 1 untreated lemon, 200 gr of sugar, 2 yolks and theegg whole, operates the appliance again until a homogeneous paste is obtained; transfer it to the floured pastry board, work it quickly to compact it, then form a ball, wrap it in the film and put it in fridge for 30 minutes.

    • 2
    • 2) Season the wheat. Take the wet grain (already cooked and drained), and put it in one casserole with the milk, a spoonful of sugar, a knob of butter, the grated rind of 1/2 Orange untreated and the pod of vanilla; cook about 10 minutes, until obtaining a thick and creamy mixture. Remove it from the heat and let it cool.

    • 3
    • 3) Prepare the filling. Pass the ricotta cheese sieve it into a large bowl and work it with the remaining sugar (170 gr) for a few minutes, until you get a cream glossy.

    • 4
    • 4) Shell the remaining eggs is keep the egg whites aside and add the egg yolks to the ricotta cream and mix the ingredients well with a wooden spoon. Then combine the grain (remove the vanilla), theorange flower water, the cinnamon and the candied fruit a diced, and mix the mixture with a spatula.

    • 5
    • 5) Complete the filling. Mounts egg whites until stiff and gently incorporate them into the mixture.

    • 6
    • 6) Prepare the shell of pastry. Place the pastry on a sheet of baking paper and roll it out with the floured rolling pin to a thickness of 3-4 mm; slide it into one aluminum baking tray with 4-5 cm high flared edges diameter of 26 cm, buttered and floured. Make the dough stick to the bottom and edges and cut away the excess.

    • 7
    • 7) Farcisci. Pour the filling into the shell of pastry and it will have to reach a little below the edges of the dough.

    • 8
    • 8) Complete and cook. Roll out the remaining dough and make strips with a notched wheel about 1.5 cm wide; place them on the filling forming a grid. Cut the excess dough, put the cake in oven to 180 ° C is cook for 50-60 minutes. Take it out of the oven and let it rest for at least a day.

    • 9
    • 9) Decorate is servants. Before serving the pastiera dust it with icing sugar sieved through a sieve.

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Pastiera by the glass – Pastiera recipe by the glass of – Italian Cuisine

»Pastiera by the glass - Pastiera recipe by the glass of Misya

Beat the eggs well with half the sugar, then cook in a bain-marie, always continuing to whisk with the whisk, for about 10 minutes or until it reaches 72 ° C.
Let it cool.

Pour milk, wheat, the remaining sugar, cinnamon, grated orange peel and vanilla bean engraved in a saucepan.
Cook for about 30 minutes, then let it cool.

Sift the ricotta and mix it with millefiori, orange blossom and the now cold zabaglione.
Once the wheat cream is cold, add that too.

You will need to obtain a homogeneous cream.

Roll out the pastry and cut 5×0.5 cm strips (or depending on the glass you have chosen to use).
Cook at 180 ° C for about 7 minutes in a preheated ventilated oven, then let it cool.

Fill the martini glasses with cream, then decorate with 4 crossed pastry sticks, icing sugar and candied fruit and serve your pasta by the glass!

Neapolitan Pastiera, where to buy dessert in Naples? – Italian Cuisine

Neapolitan Pastiera, where to buy dessert in Naples?

The homemade one remains unbeatable. But for those who do not have a grandmother, a mother or a Neapolitan doc relative, it might be useful to know where to buy the pastiera in Naples

In Naples there is no Easter without pastiera, the sweet pastry with a soft and intoxicating filling. His recipe was the most sought after on Google in 2018, so much so that it has now been cleared through customs and can be found all year round. But as the festival approaches, the aroma intensifies in the alleys of the city. Cooked wheat, ricotta, candied fruit and orange flower water, these are the main ingredients. Housewives usually set to work on Good Thursday or Friday, to give time to the flavors to blend and reach perfection, served as a slice (or several slices) on Easter Sunday. In time they were born different variations, some of which made the purists cry out, like the addition of custard in the filling or the use of buffalo ricotta. As with any traditional dessert, even the pastiera, each family has its own recipe, which is handed down from generation to generation and the home-made one usually remains unbeatable. But for those who do not have a grandmother, a mother or a Neapolitan doc relative, it might be useful to know where to buy the pastiera in Naples.

Scaturchio pastiera, an institution in Naples

Scaturchio is an institution. The reason is one: the sweets that come from the laboratory in Piazza San Domenico Maggiore, in the heart of Spaccanapoli, manage to preserve that I don't know what home-made which makes them authentic, both in flavor and appearance. This obviously also applies to the pastiera. The traditional recipe is executed to the letter, except for ricotta. In fact, a small part of the vaccine is added to the sheep's one, «to balance consistency and flavor, they specify from the back. The short pastry is made with lard, the wheat is cooked with a pinch of salt. These ingredients are then added sugar, whole eggs, candied fruit (cubes of orange, cedar and pumpkin) and a very small quantity of neroli, the precious essential oil produced by the distillation of bitter orange flowers. The secret of Scaturchio pastiera is caramelization: the cake is left five minutes longer in the oven at low temperature, for "Make them shed tears", the drop of caramel, a master's touch. (Piazza San Domenico Maggiore, 19 – Naples)

Gran Caffè Pasticceria Santoro, the best in Vomero

Still a historical pastry shop, this time at Vomero. To found it, in 1926, Ferdinando Santoro who, over the years, transmitted his secrets and his knowledge to his son-in-law, Massimo Giordano. It is he who today guards the precious cookbook written by Don Ferdinando and it is always he who, proof after trial, has perfected the doses and given form to the ancient traditional Neapolitan sweets, including of course the pastiera. Tall and golden. Little sugar. A mirror when it comes out of the oven. «The ricotta is more fat, the more the pastiera is good. This is the rule of Massimo, who from time to time chooses between vaccine or sheep's (never mix!) Only after a personal taste. The secret of its filling is the "maturation" of fresh cheese in sugar. Lard in pastry, wheat cooked in the laboratory and a mix of neroli and millefiori to perfume it. Each step is followed personally, from the selection of the raw materials to the realization. And the results are there for all to see. (Via Simone Martini, 113 – Naples)

With Bellavia's Neapolitan pastiera you can be on the safe side

Bellavia is another of the historic pastry shops of Naples. Founded in 1925 by the Sicilian Antonio, it was his son Vincenzo who made the family name great. Today at the helm is the third generation. With time, the Bellavia have imposed themselves for the goodness of their homemade desserts and today they count six locations, one of which at Capodichino airport and one in Rome. Pastiera is one of the leading products. Also in this case it is the tradition to command and the family recipe to guide the new generation. (Headquarters in Piazza Muzii, 27 – Naples)

Hearts of sfogliatella: classic, cold and … Vesuviella

The pastry is very close to the Central Station. Perfect for those who are leaving and want to take home a sweet memory of Naples. Tradition and innovation are the ingredients of the success of Antonio Ferrieri, creator, among other things, of the savory puffs. A project born in 1987 and which translates into a showcase where typical sweets coexist alongside their reinterpretations. Just like the pastiera. Here, in fact, in addition to the classic, there is also the Vesuviella, one puff pastry in the shape of Vesuvius stuffed with a filling to the taste of pastiera. Then there is the cold version, almost one cheesecake, with the pastry as a base and one mousse made with the ingredients of the pastiera. And finally, the typical sfogliatella always taste pastiera. The filling of the classic is made with wheat, cinnamon, ricotta campana, candied orange and natural aromas. (Corso Novara, 1E – Naples)

Pasticceria Di Costanzo, the inspiration brought back to its origins

Mario Di Costanzo is a whimsical pastry chef from Naples, who became famous throughout Italy after taking part in the Best Bakery TV program. His creations are a mix of Neapolitan flavors and French aesthetics. For the pastiera it takes inspiration from tradition, in an almost radical manner. No artificial flavors, is his golden rule. Which translated means to perfume the filling starting from the prolonged cooking of the wheat together with the lemon and orange peel and with the addition of cinnamon and vanilla bean. No neroli, just a memory of millefiori water. The better the raw material, the better the pastiera. This is the second precept. Great attention is given to the selection of ricotta cheese. He is for the vaccine and sheep blend, with the delicate taste of the first that goes to dampen the aroma of the second, more fat instead. The result is one light filling as a mousse, with a delicate flavor. (Piazza Cavour, 133 – Naples)

Ancient pastry Fiore, a classic of the Spanish Quarter

If you are in the Spanish Quarter and ask where you can buy a good Neapolitan pastiera, the answer, 90% of the time, is at Antica Pasticceria Fiore: the showcase, at No. 164 of Vico Speranzella, is not very conspicuous, the place not very bright, the Fiore are not given air. To make it welcoming, the aroma of caramelized sugar and melted butter. Indeed, the laboratory is adjacent to the shop. Today, at the wheel, there is the third generation. Behind the counter Susy, concentrated with a smile. He is preparing a tray of Via col vento, typical Neapolitan sweets made with choux pastry and stuffed with nutella or white chocolate. The showcase also shows the pastiere, made according to tradition, following the recipe of grandfather Gaetano. The style is felt, is the homemade style, in the positive sense of the term. Excellent value for money. "Better to order it," suggests Susy, especially at Easter. (Vico Speranzella, 164 – Naples)

At Mennella's the angel hair pasta

The Mennella pastry, renowned for the goodness of its 100% natural ice cream, also has a vast repertoire of typical Neapolitan desserts. Among these there is obviously also the pastiera. In addition to classic version, the Torre del Greco family proposes the Angel Hair Pasteera, a typical product of the Vesuvian countries: the recipe foresees, instead of the more common grain, the use of the "angel hair" pasta format, a name that evokes lightness, a paste with a delicate texture to the touch and the palate. It is to this main ingredient that fresh cream, sugar, candied citron worked locally and the natural aromas of the Amalfi Coast are added. The scent is given by the neroli bigarade and the Ceylon cinnamon. (Via Carducci, 50 – Naples)

The Moccia recipe with buffalo ricotta

In Naples, Moccia's pizzas are an institution. But the pasta maker is no less so. Here it has been produced since 1936, along with a whole series of other typical Neapolitan sweets. That of Moccia, however, is one "particular" pastiera, why instead of sheep ricotta, the buffalo one is used here. A variant that has made people scream in scandal for a long time, but that lately is starting to be accepted, even by the most skeptical. According to the maître pâtissier of Moccia that of buffalo is a type of richer and more creamy ricotta than sheep's or cow's ricotta, and mixed with wheat, lets the perfume of neroli leak out better. Sooner or later it must be tried to believe. During Easter, it is best to book it four or five days before to be sure of finding it. (Via Posillipo, 20 – Naples)

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