World Flavors Cookbook

Pastiera Napoletana

Name: Pastiera Napoletana
Cook time: 60 min
Cuisine: Italy
Ingredients: For pastry: 300g flour, 150g butter, 100g sugar, 2 eggs; For filling: 500g ricotta, 200g grano cotto (cooked wheat berries), 200g sugar, 4 eggs, 100g candied citron, 1 tbsp orange blossom water, cinnamon

Naples' magnificent Easter cake — a shortcrust tart filled with ricotta, wheat berries, candied citrus, and orange blossom water.

Cuisine: Italy

Ingredients

For pastry: 300g flour, 150g butter, 100g sugar, 2 eggs
For filling: 500g ricotta, 200g grano cotto (cooked wheat berries), 200g sugar, 4 eggs, 100g candied citron, 1 tbsp orange blossom water, cinnamon

Instructions

Make pastry. Rest 1 hour.
Mix ricotta with sugar, eggs, grano cotto, candied citron, and orange blossom water.
Season with cinnamon.
Line a fluted tart tin with 2/3 pastry.
Fill with ricotta mixture.
Create a lattice top with remaining pastry.
Bake at 180C for 60 minutes until golden.
Best eaten at least 1-2 days after baking.