Pastiera Napoletana Recipe
Pastiera napoletana is a fragrant wheat cake recipe traditionally eaten during Easter in Italy. Luca's easy recipe uses grano cotto (cooked wheat), however, Arborio rice can also be used.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Tart pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Rolling pin
- Wooden spoon
- Measuring cup
- Kitchen scale
- Cooling rack
- Fine-mesh sieve
Ingredients
- 300g of plain flour
- 1 tbsp of sugar
- 150g of unsalted butter
- 1 egg
- 150ml of water
- icing sugar, for dusting
- 350g of grano cotto, or Arborio rice
- 250ml of milk
- 30g of unsalted butter
- 1 lemon, zest only
- 2 eggs
- 2 egg yolks
- 300g of sugar
- 350g of ricotta
- 40g of candied citron
- 40g of candied peel, orange
- 20g of orange blossom water
- 1/4 tsp vanilla paste
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