Monday, April 22 2024

This iconic dessert, deeply rooted in Neapolitan heritage, combines the finest ingredients, from wheat kernels and sheep’s milk ricotta to orange zest, creating a delicious filling delicately flavored with hints of cinnamon.

Encased in a buttery, flaky crust, this masterpiece is a symphony of textures and flavors that invites you to savor the essence of Easter in every heavenly bite.





For the crust:

  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup powdered sugar
  • 1 large egg
  • Zest of one orange

For the filling:

  • 1 1/2 cups cooked wheat berries
  • 2 cups sheep’s milk ricotta
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup whole milk
  • Zest of one orange
  • A pinch of ground cinnamon



1. Crust Preparation:

  • In a bowl, sift the flour and add diced butter.
  • Add powdered sugar and grated orange zest.
  • Quickly work the ingredients with your hands until you get a sandy mixture.
  • Add the egg and knead until you get a compact ball.
  • Wrap the pie crust in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

2. Filling Preparation:

  • In a bowl, mix the ricotta with sugar until you get a homogeneous cream.
  • Add eggs one at a time, incorporating each egg well before adding another.
  • Add the cooked wheat, milk, grated orange zest, and cinnamon. Mix everything well.

3. Assembly:

  • Divide the pie crust into two parts, one slightly larger than the other.
  • Roll out the larger part with a rolling pin and line a buttered and floured pie dish.
  • Pour the filling onto the pie crust.
  • With the remaining part of the crust, create strips or a lattice and place them on the surface of the pie.
  • Bake in a preheated oven at 350°F for about 60-70 minutes or until the pie is golden brown on the surface.

4. Finishing:

  • Allow it to cool completely before serving.

  • You can dust the pastiera with powdered sugar before serving if desired.

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