Pastiera Napoletana

Ingredients

Equipment Needed

• •10-inch springform pan or deep tart pan
• •Fine-mesh strainer for draining ricotta
• •Rolling pin
• •Electric mixer or whisk for egg whites
• •Pastry wheel or sharp knife for lattice strips

Instructions

1. 1

   Make the pasta frolla

   In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and work them into the flour with your fingertips, pinching and rubbing until the mixture resembles coarse meal with some pea-sized pieces remaining. In a small bowl, whisk together the egg yolks, vanilla, and lemon zest. Pour this into the flour mixture and work it together with your hands until a shaggy dough forms. Turn onto a work surface and knead briefly, just until it comes together. Do not overwork it. The butter should remain in distinct pieces that will create flakiness.

   Cold butter is essential. If your kitchen is warm, refrigerate the cubed butter for 15 minutes before beginning. Warm butter produces tough, greasy pastry.
2. 2

   Rest the dough

   Divide the dough into two portions, one slightly larger than the other (roughly 60/40). The larger portion will line the pan; the smaller will form the lattice top. Flatten each into a disk, wrap tightly in plastic, and refrigerate for at least one hour or overnight. The dough must be thoroughly chilled before rolling.

3. 3

   Cook the wheat

   If using jarred grano cotto, drain it well. If starting with dried wheat berries, they must be soaked overnight and simmered until completely tender, which takes two to three hours. Place the drained wheat in a saucepan with the milk, one tablespoon butter, the strip of lemon zest, and a pinch of salt. Bring to a gentle simmer and cook, stirring occasionally, until the milk is absorbed and the wheat is creamy, about 20 minutes. Discard the lemon zest. Let cool completely.

   Grano cotto is sold in jars at Italian specialty shops, already cooked and ready to use. It saves considerable time. If unavailable, farro may be substituted, though the texture differs slightly.
4. 4

   Prepare the ricotta

   Set the ricotta in a fine-mesh strainer over a bowl and let it drain for at least 30 minutes, pressing gently to extract excess moisture. Watery ricotta produces a wet, heavy filling. Once drained, push the ricotta through the strainer into a large bowl to eliminate any lumps. It should be smooth as cream.

5. 5

   Build the filling

   To the strained ricotta, add the sugar and stir until combined. Add the egg yolks one at a time, stirring well after each addition. Stir in the cooled wheat, the candied citrus, orange blossom water, vanilla, cinnamon, and orange zest. The mixture should be fragrant with citrus and flowers.

6. 6

   Whip and fold the whites

   In a clean bowl with a whisk or electric mixer, beat the egg whites until they hold stiff peaks. They should be glossy and stand upright when the whisk is lifted. Fold the whites into the ricotta mixture in three additions, using a gentle lifting motion to preserve the air. The filling will be lighter in color and texture when properly folded.

7. 7

   Line the pan

   Butter a 10-inch springform pan or deep tart pan. On a lightly floured surface, roll the larger disk of dough into a circle about 14 inches in diameter and 1/8 inch thick. Drape it over the rolling pin and transfer it to the prepared pan. Press it gently into the bottom and up the sides, leaving about half an inch of overhang. Patch any tears with scraps of dough. Refrigerate while you prepare the lattice.

8. 8

   Form the lattice

   Roll the smaller disk of dough into a rectangle about 10 by 12 inches. Using a sharp knife or pastry wheel, cut strips about 3/4 inch wide. You will need 7 to 9 strips, depending on your pan. Transfer the strips to a baking sheet and refrigerate until firm, at least 15 minutes. Cold strips are easier to handle.

9. 9

   Fill and top the pastiera

   Heat the oven to 350°F (175°C). Pour the filling into the prepared crust. It should come nearly to the top. Arrange the dough strips in a lattice pattern over the filling, spacing them about one inch apart. Press the ends into the edge of the crust. Fold the overhanging dough inward and press to seal, creating a neat border.

   The traditional Neapolitan lattice uses seven strips in each direction, said to represent the seven lanes of Naples' ancient Greek street grid. This is surely legend, but it provides a useful guideline.
10. 10

    Bake until golden

    Bake in the lower third of the oven until the crust is deep golden brown and the filling is set but still slightly wobbly in the center, 75 to 90 minutes. The surface may crack slightly; this is normal and traditional. If the crust browns too quickly, tent loosely with foil. The pastiera will continue to set as it cools.

11. 11

    Cool completely

    Let the pastiera cool in the pan on a wire rack for at least two hours. Run a thin knife around the edge and remove the springform ring. The pastiera must be completely cool before you even think about cutting it. But you should not cut it yet.

12. 12

    Rest before serving

    Cover the cooled pastiera loosely and store at cool room temperature (or refrigerate if warmer than 70°F) for at least two days, preferably three or four. This is not a suggestion. The flavors need this time to meld. Before serving, dust generously with confectioners' sugar. Serve at room temperature in thin wedges. A little goes a long way.

Chef Tips

• •Seek out grano cotto at Italian specialty grocers or online. The jarred wheat is already cooked and softened, saving hours of preparation. Chiappetti and Paradiso are reliable brands.
• •Orange blossom water varies wildly in strength. Taste yours before measuring. Some brands require two tablespoons; others would overwhelm with half that amount. Add gradually and trust your palate.
• •Sheep's milk ricotta has a tang and creaminess that cow's milk cannot match. It is worth seeking out for this recipe. If using cow's milk ricotta, ensure it is fresh and whole-milk, not the grainy, stabilized supermarket variety.
• •The candied citrus should include citron if possible. Look for it at Italian grocers during the holidays, or substitute a mix of candied orange and lemon peel. Avoid the bright green and red candied fruit sold for fruitcake. That has no place here.
• •A pastiera improves for up to five days at room temperature. After that, it begins to dry. Some Neapolitans insist on seven days of rest. They are not wrong.

Advance Preparation

• •The pasta frolla can be made up to three days ahead and refrigerated, or frozen for one month. Thaw overnight in the refrigerator before rolling.
• •The wheat can be cooked in milk and cooled up to two days ahead. Refrigerate in an airtight container.
• •The assembled, baked pastiera must rest two to four days before serving. This is built into the recipe and is not optional. Plan accordingly for Easter Sunday.

Frequently Asked Questions

Nutrition Information

1 serving (about 175g)