Italian recipe - Classic Neapolitan Pastiera for a very italian easter.
By Italians on the move - 09:58
Hello my beautiful traveller friends!
Today I want to share with you a very classic recipe for one of the most iconic italian easter desserts: the Pastiera.
Everything about this pie says "it's finally springtime again", from the aroma of fresh oranges to sweetness of the Ricotta cheese.
In Naples, they tell the story of when the queen Maria Theresa of Hasburg, having tasted a slice of pastiera, smiled in public for the first time. I guess it is a regal seal of approval...
So, to get this recipe right, is required a little bit of work. There are three key elements for the pie: the crust, the curd and the filling.
So let's go step by step.
The pie crust
You will need:
- unsalted butter 300gr
- whole egg 1
- eggyolk 2
- flour 500gr
- sugar 200gr
- salt a pinch
You can either work the ingredients by hands or use an electric mixer (which will be very useful during the whole process).
When you get a nice smooth texture, wrap it with some wrapping film and put it in the fridge to rest and firm up.
Today I want to share with you a very classic recipe for one of the most iconic italian easter desserts: the Pastiera.
Everything about this pie says "it's finally springtime again", from the aroma of fresh oranges to sweetness of the Ricotta cheese.
In Naples, they tell the story of when the queen Maria Theresa of Hasburg, having tasted a slice of pastiera, smiled in public for the first time. I guess it is a regal seal of approval...
So, to get this recipe right, is required a little bit of work. There are three key elements for the pie: the crust, the curd and the filling.
So let's go step by step.
The pie crust
You will need:
- unsalted butter 300gr
- whole egg 1
- eggyolk 2
- flour 500gr
- sugar 200gr
- salt a pinch
You can either work the ingredients by hands or use an electric mixer (which will be very useful during the whole process).
When you get a nice smooth texture, wrap it with some wrapping film and put it in the fridge to rest and firm up.
The Curd
You will need:
- eggyolks 2
- milk 400ml
- sugar 90gr
- cornstarch 40gr
- vanilla stick
- orange 1
Let the milk boil in a pan over low heat, with the inside of the vanilla stick and the juice of the orange. In the meantime, in a bowl, beat the eggyolk with the sugar, once they are fluffy and light, add the starch and continue to mix.
When the milk is almost boiling, add the egg/starch mix and keep mixing with a wooden spoon on low heat, untill the cream is firm enough to be a curd.
The filling
Ingredients:
- ricotta 250gr
- caster sugar 200gr
- boiled wheat
- the curd 150gr
- orange zest
- eggs 2
- milk 150ml
And now... let's put together our pastiera!
First, roll the dough and cut a round shape, with which we will cover a round baking tray. Make sure to have some spare dough for the decorations on top of the pie.
In a bowl, with an electric mixer, wisk all the ingredients for the filling untill you have a light and fluffy cream.
Fill the crust with the cream and now, with the spare dough, cut some strips to put on the crust to form a large net.
Put the pie in the oven at 180° C and bake for 45 minutes.
And here is your finished, fragrant, super tasty classic pastiera!
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