lunedì 19 marzo 2012

La Pastiera Napoletana - Easter Neapolitan Cake

This is the original recipe that my Gran Mother - Nonna Margherita mother in law of my Mother gave her when she married my father.
She did so cause my mother was obviously not from Napoli and she didn't know how a REAL PASTIERA was made.
In Molise, the region of my Mum is typical for Easter to bake a cake similar to the Pastiera but! not with Grain but with rice.
For a long time, we Neapolitans were able to savour the magnificent pastiera ONLY on Easter time.
In every house there was almost a fight for who was making the best Pastiera, the mother, the daughter, the sister in law, the mother in law, the old Granny... even sometimes there were discussion over the pastiera that my old Grandmother, she will rest in peace, was able to bake... the best in the world!

Nowadays you can buy the cooked grain almost every were in Italy and for the all year long.. so no big fuss but for Easter to bake at least one and eat it is a MUST !

So Mamma... prepare yourself, as soon as you put foot on the Netherlands's soil, you must start to bake!!! And bring the Grain and the Ricotta from Napoli... cause there is no better one!

First of all you have to remember, if you want to make a pastiera, that there is no ONE recipe cause every Neapolitan woman make here own.
You can bake it longer or use a dryer ricotta than you will get a dry pastiera.
Or as we like it in my family, a soft ricotta and an inside that make the famous drop of milk!
I didn't like the candy fruit when i was a baby now I appreciate it.
Somebody remove it completely, some mix it with a blender so you taste it but don't see it...


the first step is always to prepare the PASTA FROLLA.

You can prepare this dough when you want can you can freeze it ad defrost when ready to bake!


  • 1 Kg of flour
  • 5 Eggs yolk
  • 2 Eggs
  • 250 gr. Butter or Margarine
  • 1 Vanilla Bag
  • 2 t.s. liquor like Contreau
  • half grated lemon skin

  • a pinch of salt


Softer Pastiera
Prepare the flour (only 800 gr) in the middle of the working table, make a hole in the centre and put all the rest of the ingredients in that hole.Whit the help of a fork mix before the ingredients and than let them mix with the flour. Work the dough till it's smooth and has bubbles of air inside. Keep on adding flour to the dough till is requested to obtain a smooth result.

To be sure that the dough is ready, cut it. The dough should have created bubble of air in the middle.
When the pasta is ready, pass a bit of butter on the oven plate to be sure that it won't stick and roll out the dough, than put it in the oven dish. keep always a bit of dough on the side to create the upper decorations of lines.

Kooked Grain

  • 1 Kg of Kooked Grain
  • 1 Kg sugar
  • 1 Kg Ricotta
  • 7 Eggs yolk
  • 7 Eggs
  • Vanilla Extract
  • Candied fruit
  • 3 ampule of "estratto di fiori di arancio" scented water of flowers of orange
  • a pinch of salt
  • a pinch of cinnamon
  • a bit of grated lemon skin

  • Dry Pastiera
  • 100-200 ml of milk


Mix the sugar with the ricotta.
Add the 14 eggs ( 7 entire and 7 yolks)
Add the Kooked grain.
Add the rest of the aromas.
Fill the Pastafrolla dough and cover with dough decoration.
Bake in the oven for 1hour and half at 150-180°C

3 commenti:

  1. proprio oggi una nonna, simpaticissima e napoletanissima, all'uscita della scuola mi ha dato qualche dritta:di passare la ricotta e quest'ultima deve essere rigorosamente di pecora.

    1. concordo pienamente con l'idea di setacciare o passare nel passaverdure la ricotta ma per la ricotta di pecora ho delle riserve dato che la pastiera risulta particolarmente pesante e sensosa tanto da non piacere a molti! Ma la ricetta tradizionale, credo abbai ragione la signora, sia con la ricotta di pecora.
      Sarebbe da fare un tentativo mischiando 500 gr. e 500 gr.

  2. E' buonissima,non la faccio da tanti anni.
    Complimenti e buona pasqua a te.


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