Pastiera Napoletana - Italian Recipe

Pastiera Napoletana

🌍 Italian, Naples/Campania Difficulty: ●●●○○

Naples' Easter tart filled with cooked wheat berries, ricotta, and orange flower water. The wheat must be simmered with milk until it swells and turns creamy. The lattice top is part of the ritual — it should brown evenly. Bake it the day before; the flavours settle overnight.

Ingredients

• • Pastry:** shortcrust
  • Filling:** 300g cooked wheat grain, 500g ricotta, 4 eggs, sugar, orange blossom water, candied citrus, cinnamon

Method

1. Cooking — Cook wheat in milk with butter and orange zest.
2. Mixing — Mix ricotta, eggs, sugar, spices; fold in wheat.
3. Lining — Line tart tin; fill; add lattice top.
4. Baking — Bake 170°C (340°F), 1 hour. Best day 2.

Tags: **pastry:** shortcrust, **filling:** 300g cooked wheat grain · Source: Brittani's Almanac