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Receta Pastiera Napoletana and its Secrets – Authentic Neapolitan Ricotta and Wheat Berry Easter Pie Step-by-Step
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Ingredientes
- Pie Crust or “Pasta Frolla”
- 500 gr / 4 cups all-purpose flour
- 200 gr / 7 oz / 2 sticks lard/butter at room temperature (tradition says lard for longer shelf life)
- 200 gr / 1 cup granulated sugar
- 3 medium eggs
- 1 yolk
- 1 lemon zest (only the yellow part of the lemon, not the bitter white one)
- Ricotta and Wheat Berry filling
- 550 gr / 1.2 lbs cooked wheat berries* (“cooked grain” or “grano cotto“)
- 400 ml / 1+3/4 cups whole cow’s milk
- 40 gr / 3 tbsp butter
- a pinch of salt
- 600 gr / 1.4 lbs sheeps’s ricotta (or at least a mix with cow)
- 500 gr to 600 gr / 2 to 2.5 cups granulated sugar (I use 500 gr – ≈ 2 full cups)
- 7 medium eggs
- 1 orange zest or 5-8 drops of pure Sweet Orange essential oil (organic!!!)
- 1/2 tsp cinnamon (optional)
- seeds from 1 vanilla bean or 1 1/2 tsp pure vanilla extract or vanilla bean paste
- 3-4 tbsp orange blossom water or 4 gr orange blossom flavouring or 8-10 drops of pure Neroli essential oil (organic)
- 70 gr / 1/2 cup chopped candied citron** - I don’t recommend getting the waxy, artificially coloured stuff…
- Garnish
- powdered sugar / icing sugar
View Full Recipe at Ilarias Perfect Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 631g | |
| Calories 1653 | |
| Calories from Fat 905 | 55% |
| Total Fat 100.61g | 126% |
| Saturated Fat 35.29g | 141% |
| Trans Fat 0.0g | |
| Cholesterol 1798mg | 599% |
| Sodium 1672mg | 70% |
| Potassium 706mg | 20% |
| Total Carbs 128.51g | 34% |
| Dietary Fiber 4.0g | 13% |
| Sugars 5.27g | 4% |
| Protein 58.28g | 93% |
