Pastiera napoletana

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Round cake pan

22 cm Springform

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1. Rice pudding (option 1)

   • 1000 g whole milk
   • 180 g bomba rice
   • 100 g vanilla or white sugar
   • 50 g butter
   • 10 g orange zest (1 pc)
   • 5 g vanilla

   • In a saucepan, gently heat the milk, rice, sugar, vanilla and orange zest over medium-low heat. Cook, stirring occasionally, for about 25 minutes, until the rice is fully cooked.
   • Then, remove from the heat, add the butter and stir with a spatula to combine.
   • Transfer the mixture to a container, cover with cling film in contact with the rice pudding and set aside to cool to room temperature.

2. Wheat grain (option 2)

   • 300 g whole milk
   • 250 g cooked wheat or grano cotto
   • 100 g vanilla or white sugar
   • 50 g butter
   • 10 g orange zest (1 pc)
   • 5 g vanilla

   • In a saucepan, gently heat the milk, cooked wheat grain, sugar, vanilla and orange zest over medium-low heat. Cook, stirring occasionally, for about 10 minutes, until the grain absorbs the milk.
   • Then, remove from the heat, add the butter and stir with a spatula to combine.
   • Transfer the mixture to a container, cover with cling film in contact with the rice pudding and set aside to cool to room temperature.

3. Cheese filling

   • Rice pudding (1) or cooked wheat grain (2)
   • 500 g ricotta cheese
   • 150 g vanilla or white sugar
   • 120 g candied orange and/or lemon peel
   • 60 g egg yolk (4 pcs)
   • 15 g orange blossom water
   • 5 g orange zest (1/2 pc)
   • 3 g ground cinnamon

   • In a bowl, mix the cheese and sugar until smooth and lump-free.
   • Then, add the egg yolk, orange blossom water, orange zest and ground cinnamon, and mix to combine.
   • Next, add the rice pudding (1) or wheat grain (2) and mix well.
   • Now, cut the candied orange and lemon into small pieces, about 5 mm long, and fold them into the mixture, making sure they’re evenly distributed.
   • Set aside.

4. Shortcrust pastry

   • 250 g plain flour
   • 125 g butter
   • 100 g egg (2 pcs)
   • 100 g icing sugar
   • 5 g orange zest (1/2 pc)
   • 3 g salt

   • In the bowl of a stand mixer, combine the flour, cold butter cut into small cubes, icing sugar, orange zest and salt.
   • Mix on medium-low speed just until everything is incorporated and there are no visible bits of butter. The texture should be sandy, like crushed biscuits.
   • Then, add the eggs and mix just until combined.
   • Tip the dough onto a sheet of baking paper and place another sheet on top.
   • Using a rolling pin, roll the dough out between the two sheets to a thickness of about 3 mm.
   • Next, place the dough in the freezer for about 20 minutes to firm up and make it easier to handle.

5. Assembly

   • 20 g icing sugar
   • A little neutral glaze

   • Once the pastry has chilled, remove it from the freezer and cut out a 22 cm circle and strips of dough 4 cm long.
   • Place the circle on the base of a 22 cm cake tin and arrange the 4 cm strips around the sides.
   • Pour the cheese filling into the tin and place strips of pastry, about 2 cm wide, over the top.
   • Bake with top and bottom heat at 170º C for 50 minutes.
   • Allow to cool, then brush the visible part of the cheese filling with neutral glaze and dust the pastry strips with a little icing sugar.
   • Store in the fridge until serving. Bring to room temperature about 30 minutes before serving.

Discover the history of Pastiera Napoletana.

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