Neapolitan Pastiera (Ricotta cheese Easter pie)
- 6 days ago
- 4 min read
Equipment
Tart ring. Here I'm using DeBuyer perforated stainless steel tart ring Ø15,5cm H.3,5cm
Shortcrust
200g | All-purpose flour (00) |
25g | Almond flour |
70g | Icing sugar. Granulated sugar also works but you'll get a different texture. |
110g | Unsalted butter |
38g | Whole egg (approx. 3/4 of a medium egg) |
1g | Fine salt |
1 | Vanilla pod (seeds only) |
Start by cutting the butter into small cubes and letting it sit at room temperature for around one hour. It should reach a "pomade" consistency, soft enough to be easily squashed but not oily or melting. This is the secret to a dough that is elastic enough to handle without crumbling.
The Stand Mixer Approach (High-Efficiency)
Place the softened butter and icing sugar in the bowl of the stand mixer. Using the paddle attachment, mix on medium-low speed until creamy and smooth.
Add the egg, salt, and vanilla seeds.
Continue mixing until the liquid is fully emulsified into the butter. You should have a consistency similar to a thick ointment.
Stop the mixer and add the all-purpose flour and almond flour all at once.
Turn the mixer back on, progressively increasing the speed until the flour is fully absorbed and the dough begins to clump together.
Stop the mixer and touch the dough. It is ready when it has formed a unified mass that no longer attaches to your fingers. In case, add some flour.
Place the dough between two sheets of parchment paper (or specialized pastry plastic) and roll it out to a uniform thickness of 3-4 mm.
Slide the sheet onto a flat tray and refrigerate for 12 to 24 hours. This resting period is non-negotiable for recrystallizing the butter. By pre-rolling it, the dough will be perfectly tempered and ready to be cut and used without cracking.
Manual Override: No Stand Mixer?
If you don't have a stand mixer, you can easily achieve the same results by hand. Use a spatula to cream the softened butter and sugar in a bowl, then whisk in the eggs and aromatics until smooth. When adding the flour, use the spatula (or a bench scraper) to fold and press the ingredients until a dough forms. The "Non-Stick" validation remains your primary sensor. As soon as the dough no longer attaches to your fingers, you're ready to roll.
Filling A: The Cooked Grain Cream
150g | Pre-cooked wheat (Grano Cotto). It's typically possible to find it in Italian shops, in particular during the Easter period. |
100ml | Whole milk |
30g | Unsalted butter |
Zest of 1 organic lemon and 1 organic orange (keep in large strips for easy removal) |
In a small saucepan, combine all ingredients. Simmer on the lowest possible heat for about 20 minutes, stirring occasionally, until it reaches a thick, creamy consistency. Remove the citrus zests and let it cool to room temperature. This preparation can be done also a day in advance. In that case you can keep the preparation in the fridge once it reaches the room temperature.
Filling B: The Ricotta & Egg Matrix
175g | Fresh Buffalo Ricotta (rich and fatty). If using Cow Ricotta, consider reducing the egg white to maintain density. |
150g | Granulated sugar |
2 | Whole eggs (Adjust: If the mix feels too fluid, use 1 egg + 3 yolks) |
2 | Egg yolks |
100g | High-quality candied fruit (Orange and Citron). Note: Avoid supermarket varieties which lack flavour. Home-made or artisanal cubes are the best option here. |
2 | Drops Pure Orange Blossom Water. Warning: This is a potent volatile aroma. Use sparingly. Too much and you risk a "toothpaste" aftertaste. |
To achieve a stable, creamy filling and prevent a soggy base, you must "de-water" the ricotta. This pre-processing step should be initiated 24 hours before you start the filling.
Place a fine-mesh strainer (sieve) over a deep bowl.
Line the strainer with a layer of kitchen paper (or a clean cheesecloth).
Place the ricotta in the strainer, cover the top with more kitchen paper, and place a weight on it (a small plate with a heavy jar or can on top works perfectly).
Store it in the fridge for 24 hours. By removing this excess moisture, you ensure the filling stays dense and the crust stays crisp.
Once ricotta is ready:
Using a spatula, cream the ricotta with the sugar.
Once smooth, fold in the cooled grain cream, the candied fruit, and the orange blossom essence.
Gradually incorporate the eggs and yolks.
You can let the mixture rest a few hours before using it to give it time to stabilize.
Assembly & Cook
Line your tin (preferably a micro-perforated ring for sharp, professional edges) with the chilled shortcrust.
Trim the excess dough with an outward motion of the knife for a clean, flush finish.
Pour in the ricotta and grain mixture, leaving a few millimeters from the top to allow for a slight expansion.
Use the remaining dough to create the signature lattice, traditionally 7 strips in a diamond pattern to represent the layout of Neapolitan streets.
Bake at 175°C - 180°C (350°F - 355°F) for approximately 60 minutes. Note that home ovens vary significantly. Keep a close eye on the color. Forget the skewer test. Due to the high moisture of the ricotta, a skewer will never come out dry. Instead, look for the "Wobble": the center should jiggle slightly like set gelatin when the tin is shaken, and the surface should be a deep, matte bronze.
Once the color is a perfect amber, turn off the oven. Leave the Pastiera inside with the door slightly ajar for at least 90 minutes. This allows the internal steam to migrate into the crust, unifying the layers and ensuring a crisp base.
Wait at least 48 hours before serving. A Pastiera eaten on day one is a tragedy. On day three, it is a masterpiece.
