Pastiera Napoletana Recipe (Easter Ricotta Pie)

Pastiera Napoletana is a ricotta pie typically eaten on Easter Sunday in most Italian southern regions. The creamy filling is a wheat berry (grano cotto) mixed with ricotta cheese and eggs flavored with orange blossom water, cinnamon, and lemon zest. This authentic Neapolitan Pastiera recipe uses pasta frolla, a flaky, light, sweet shortcrust pastry made with baking powder, a perfect delicate pastry to nest the fluffy and creamy ricotta filling. Ingredients Shortcrust pastry 2/3 cup butter at room temperature 4 cup flour 1 cup sugar 3 fresh eggs 2 tsp baking powder Preaparing the Wheat 20.5 oz wheat for pastiera read the article above 1 tbsp caster sugar 2 tbsp butter 1/2 cup milk 1 lemon zest For the filling 1 lb ricotta 3/4 cup caster sugar 5 egg yolk 4 egg white 1 tbsp orange blossom water 1 tsp cinnamon candied fruits or chocolate chips Ingredients Shortcrust pastry 160 g butter at room temperature 500 g flour 200 g sugar 3 fresh eggs 2 tsp baking powder Preaparing the Wheat 580 gr wheat for pastiera read the article above 1 tbsp caster sugar 2 tbsp butter 120 ml milk 1 lemon zest For the filling 500 g ricotta 150 g caster sugar 5 egg yolk 4 egg white 1 tbsp orange blossom water 1 tsp cinnamon candied fruits or chocolate chips To read and print the recipe: yourguardianchef.com/pastiera-ricotta-pie/ For the special ingredients you can find on Amazon: Wheat for pastiera specifically prepared for this pie which is sold in jars or cans: amzn.to/2Tz8pLk Orange flowers water, which you can use in many other recipes: amzn.to/2P30rcE All the tools I use on my Amazon shop: Amazon USA www.amazon.com/shop/influencer-aeb0e23b Amazon UK: www.amazon.co.uk/shop/influencer-aeb0e23b Serving the pastiera (0:00) Preparing the wheat (0:36) Preparing the pastry (1:16) Separating the pastry (1:51) Prepare the baking pan (1:57) Prepare the base of the pastry (2:02) Preparing the top of the pastry (2:24) Make the ricotta filling (2:32) Whisk the egg whites (3:00) Compose the pie (3:27) Bake (4:28) Let it cool down before removing it (4:36) Serve at room temperature (4:42)