Zia Giovanna’s Neapolitan Pastiera Recipe


• If you are using the grano cotto precooked wheat, add the zest, sugar and vanilla and mix in a bowl.

• So let's start by making the crust.

• On a clean work surface place the flour in a mound and make a well in the middle.

• In the well put the lard, sugar and egg yolks.

• Using a fork or pastry cutter, combine the ingredients (try to handle the mixture as little as possible and do not knead).

• Once you have obtained a uniform dough, press into a ball and cover with a damp tea towel.

• Now on to the filling: pass the ricotta through a strainer into a large mixing bowl.

• Stir in the sugar and continue stirring for five to six minutes.

• Next stir in the yolks one at a time then stir in the already prepared grain.

• Stir in the orange water, cinnamon and candied fruits.

• In a separate bowl add the egg whites and whip these until they are light and fluffy, then gently fold these into the mixture.

• Preheat the oven to around 180’c.

• Butter a large flan baking tin.

• Roll out 2/3 of the pastry dough into a circle, big enough to cover the flan tin including the sides. Press this pastry into the tin, covering the bottom and sides with equal thickness.

• Pour the filling into the pastry case.

• Roll out the remaining dough and cut into thin strips placing them on top of the tart in a lattice pattern.

• Place into the oven for 45-60 minutes or until the centre is dry and firm and the crust is lightly brown.

• Allow to cool and dust with icing sugar.

Buona Pasqua everyone (Happy Easter)

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