The pastiera is a typical Neapolitan dessert, composed of an elastic but crumbly short pastry and a creamy filling made with ricotta cheese and wheat. It was once prepared between Epiphany and Easter, the best time for these two main ingredients. Among the most loved both in Italy and abroad.
The shortcrust pastry, prepared with lard or butter, is crumbly and elastic and the cream inside is a perfect balance of sweetness and aromas; for the preparation of the Neapolitan pastiera, moreover, lemon and orange are always used, and a pinch of cinnamon to taste.
The original recipe also includes both wheat and chopped candied fruit but, if you wish, you can blend the filling to create a smooth and equally good cream. If you want to move slightly away from tradition, add a few drops of chocolate inside.
