Pastiera Napoletana | Antonino Cannavacciuolo

I associate the pastiera with the scents of Easter and spring fields in bloom. At that time of year, the scent of pastiera baked in the ovens hovered among the houses and gardens of Ticciano, a sweet fragrance of candied fruit, orange blossoms and cinnamon.

Every time I work the ingredients of the pastiera, the memory flies to happiness.

Ingredients for 12 people

Procedure A

• 300 g of cooked wheat
• 200 ml milk
• 1 tablespoon of lard (possible to substitute with butter)
• the zest of 1 untreated lemon
• the zest of 1 orange

Procedure B

• 350 g fresh buffalo ricotta, if you cannot find buffalo ricotta you can use cow's ricotta
• 300 g sugar
• 4 whole eggs
• 3 yolks
• a pinch of cinnamon powder
• 150 g candied fruit, preferably orange and citron, cubed
• 5 drops of orange blossom aroma

For the shortcrust pastry

• 390 g of 00 flour
• 55 g of almond flour
• 135 g of icing sugar
• 75 g eggs
• 220 g cream butter
• 1 vanilla stick
• 2 g natural salt

Procedure

For the shortcrust pastry

In a planetary mixer using the dough hook, mix the butter with the almond flour, powdered sugar, vanilla and salt for a few seconds. In case you do not have a planetary mixer you can mix the ingredients by working them vigorously with your hands.

Incorporate the eggs (at room temperature) and white flour a little at a time until the mixture gains consistency.

Form into a ball and wrap it in plastic wrap. Store it in the refrigerator for a few hours.

For the filling

In a saucepan, cook the ingredients in Procedure A like a cream over very low heat, stirring occasionally for about 30 minutes.

Turn off and store at room temperature, removing the citrus peels.

Finishing and composition

Whip the ingredients of procedure B in a planetary mixer or with an electric beater; combine the two mixtures while also adding the candied fruit and orange blossom flavoring.

Line a cake pan with shortcrust pastry, leaving some aside, and fill with the resulting mixture.

With the remaining shortcrust pastry, form strips and interlace them on the surface of the cake; bake in a 190° oven for about an hour. Check with a wooden toothpick that the pastiera is cooked inside.

When cooked, turn off the oven and let it firm up with the oven ajar for at least 1 hour and 30 minutes. When the cake has cooled, carefully unmold it and serve at room temperature.