Pastiera Napoletana
https://easyhomemaderecipes.caPastiera Napoletana is a traditional Italian ricotta pie from Naples, most often prepared during Easter. Made with creamy ricotta, cooked wheat, and fragrant citrus, this dessert has a unique texture that is both rich and light.Unlike other Italian pies, the filling is soft, slightly grainy texture from the wheat, and deeply aromatic.The wheat germ, called grano cotto, is often replaced with a creamy rice pudding.This was inspired by my Almond Ricotta Cake. And, if you are in to ricotta desserts, try my Traditional Italian Crispy Cannoli with Creamy Ricotta filling, my Sfingi Recipe or traditional Italian Bignè recipe on this site.
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Ingredients
Rice Pudding
- 2 cups whole milk
- ¾ cup arborio rice
- 2 strips lemon zest or orange zest
Pastry Dough (Pasta Frolla)
- 2¼ cups all purpose flour plus extra for dusting
- 5 ounces unsalted butter shredded
- ½ cup granulated sugar
- 2 tsps lemon zest or orange zest
- pinch salt omit if using salted butter
- 2 eggs
Filling
- 16 oz whole milk ricotta cheese strained and drained
- ¾ cup granulated sugar
- 2 eggs
- 2 egg yolks
- ⅓ cup Italian candied fruit
- 1 tbsp orange blossom water
- 1 tsp vanilla extract
- ½ teaspoon ground cinnamon
Instructions
For the Rice Pudding
- Place milk and strips of lemon in a medium saucepan and warm on medium high heat. Once the milk starts to steam add rice and cook rice until tender and the mixture is creamy.2 cups whole milk, ¾ cup arborio rice, 2 strips lemon zest
Pastry Dough (Pasta Frolla)
- Place the all purpose flour, butter, sugar, lemon zest and salt in the bowl of a stand mixer with a whisk attachment and mix until mixture resembles oatmeal.2¼ cups all purpose flour , 5 ounces unsalted butter , ½ cup granulated sugar, 2 tsps lemon zest, pinch salt
- Switch to a paddle and add the egg until it mixes together. Switch over to a dough hook and continue to knead until the dough starts to form a ball and detaches from the sides of the bowl.2 eggs
- Remove from the bowl, knead on a surface if necessary and form it into a ball. Wrap in plastic and place in refrigerator to rest.
Ricotta Filling
- In a large bowl, beat the eggs and sugar until creamy, thick and the egg is lighter in color.¾ cup granulated sugar, 2 eggs, 2 egg yolks
- Add the strained/drained ricotta cheese, orange blossom water, vanilla extract and cinnamon. Mix well.16 oz whole milk ricotta cheese , ⅓ cup Italian candied fruit, 1 tbsp orange blossom water, 1 tsp vanilla extract, ½ teaspoon ground cinnamon
- Add the cooled rice pudding. Use a wooden spoon to break up any lumps and mix using a large whisk. Add the Italian candied fruit and mix.
Assembly
- Heat the oven to 375°F
- Remove the pastry dough from the fridge and reserve about ¼ of the dough to make the lattice (if you are going to create it for the top). Roll out the dough on a floured surface making a large circle that will fit over your spring form pan or pie dish. Carefully roll up the dough using your rolling pin and place it over your spring form pan or dish. Press the dough into the edges and up the sides of your pan. Don't worry if the dough breaks, just press it back together.
- Pour the filling into the pan and trim away any excess dough. The filling will rise about ½".
- Combine the dough cuttings with the remaining dough and roll to make a long piece of dough where you can cut out about 10 strips of dough. Place the strips of dough on top of the filling, pressing them into the dough on the sides. Create a criss cross design for a lattice design.
- Bake for about 50-60 minutes until golden brown. It may take longer to become golden brown, depending on your oven. The filling will puff slightly and will have browned on the surface.
- Allow to cool completely. It will flatten on the surface as it cools. Refrigerate overnight if possible for the best flavor.
- Dust with powdered sugar before serving.
Notes
Drain the fresh ricotta thoroughly to keep the filling thick and creamy
Let the pie rest overnight so the flavors fully develop
Do not overbake as the center should remain soft.
Use fresh citrus zest for the best aroma
Bake at a moderate temperature for even cooking.
If you are substituting rice for the grano cotto and making rice pudding, be sure to watch the pot and stir often so that the rice doesn't stick to the bottom of the pot.
For the pie crust, you'll want to carefully place it on top of your springform pan and carefully press it into the corner and sides. Press the dough against the sides even if the dough is layered.
The dough is very forgiving and even if it cracks, you can bind it back together easily. Trim any excess dough off.
You'll want to use a 8" round springform pan or 9" pie dish.
The pie crust on the sides of the springform pan may be higher than your filling, just cut away excess dough but leave about ½" above the filling and attach the lattice strips to the sides and it will shrink in place during baking.
The ricotta pie will rise about ½" and puff up just slightly but will fall in to place once cooled.
Nutrition
Serving: 1Calories: 524kcalCarbohydrates: 68gProtein: 14gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 164mgSodium: 91mgPotassium: 196mgFiber: 2gSugar: 31gVitamin A: 789IUVitamin C: 1mgCalcium: 189mgIron: 3mg
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