Easter is coming and that means it’s time for Pastiera Napoletana.
It’s a classic Italian Easter cake traditionally made with “pasta frolla” crust and a hardy custard like filling made up of ricotta cheese, eggs, cooked wheat berries and orange blossom water.
It is so heavenly that legend wants it to be the creation of a siren, Partenope, protectress of Naples, who concocted it from the food offerings the populace brought her every spring. The cake, Neapolitans say, was the only thing that was sweeter than the siren’s voice.
Traditionally, this wheat cake is cooked no later than Good Friday to ensure the ingredients have enough time to infuse before Easter Sunday.
I learned this recipe from Rosa, a wonderful Neapolitan lady I have known for years.
She not only told me her secrets but also came to my house to prepare Pastiera with me!
Before meeting Rosa I didn’t eat Pastiera because I didn’t like it, now it has become my favorite dessert.
It is not a difficult recipe but a little long, but it is worth it.
Video recipe of the day
- Preparation time45 Minutes
- Cooking time1 Hour
For Pasta Frolla
Prepare Pasta Frolla
This is the original Neapolitan version, Mrs Rosa, a great Neapolitan expert who handed down the recipe to me prefers 1 cup of custard cream incorporated into the cream of wheat and ricotta because it makes the pastiera even softer and more creamy.
STORAGEPastiera tastes better the next day. It can be kept in the refrigerator covered with cling film for a maximum of 4/5 days. If you want you can freeze after it is cooked.
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