Pastiera Napoletana – Neapolitan wheat pie recipe

The force of memory
April 14, 2012
Italy in a picture: Capo Colonna
April 27, 2012

A delicious traditional Easter cake from Naples.
Enjoy it!!

Ingredients for 12 servings:

For the filling:
1.32 lb. of white sugar
1.32 lb. of ricotta cheese
1.32 lb. of cooked wheat grains
8 eggs
1 grated lemon skin
2 tablespoons of candied orange skin

For the shortbread:
1 lb. of white flour
½ lb. of butter
8 tablespoons of white sugar
3 eggs
1 grated lemon skin
4 teaspoons of baking powder

Directions for the shortbread
Make the shortbread adding to flour the sugar, the eggs, the melted butter, the grated lemon skin and the baking powder. Wrap the dough in a transparent film and put it in the fridge to rest for at least 30 minutes.

Directions for the filling
Cook the wheat grains – you can buy pre-cooked wheat grains- in whole milk.
Once cooked, drain the exciding fluid, and let cool down.
Add the sugar to the ricotta cheese and as stirring add the egg yolks one by one. Whisk the egg whites in another container.
Add to the ricotta cheese the candied orange skin, the grated lemon skin, and the wheat completely cold.
Mix well and at the end add the whisked egg whites.

Take the shortbread from the fridge and using a rolling pin flatten the dough and put it in the pan.
Add the filling, and cover with some dough stripes.
Bake the pie in a pre-heated oven at 356 ° F for at least one hour.

Serve cold.