Pastiera Napoletana

Stefano Avellano and Massimiliano Rosati’s selected pastiera follows the recipe of Naples’s Caffè Gambrinus. A shortcrust shell and lattice hold a wheat-and-sheep’s-ricotta filling scented with citrus and orange-blossom water.

The pastry combines flour and salt with both butter and lard, sugar, optional honey, an egg and whole milk. Lemon and orange zest flavour the dough, which rests in the refrigerator before rolling.

Precooked wheat warms with a separate milk and butter portion, salt and optional citrus peels. After cooling, the peels are removed; the wheat joins candied citron and ricotta that has rested with sugar.

Separate filling honey, eggs, a yolk, orange-blossom water, milk and fresh citrus zest complete the cream. The larger pastry portion lines an ungreased tin, and the remaining dough forms seven strips across the filling.

The pastiera bakes, cools completely and receives powdered sugar at serving. The recipe places it in Neapolitan Easter preparations and recommends a further rest to let its flavours develop.