“On sale now – and only in this season – is a pagan springtime cake, pastiera Napolitana, made with soft grains of all kinds, removed from their husks months before ripe, and cooked with orange blossoms. There is a description of it by one of the Latin authors.”
Norman Lewis includes this description in his entry for 28 February in his book Naples ’44. Lewis was a sergeant in the British Army Intelligence Corps and kept a diary of life in the war-torn city. It’s hugely evocative – largely of the privations of impoverished Neapolitans, but it also includes rich records of Naples’s seasonal traditions, including its unique foods.
I first encountered pastiera when we visited the city in June 2013, and was drawn in by the cute olde style packaging of a bakery that specialised in this special pastry. Although that bakery seemed to sell it all year round, pastiera is more specifically associated with Easter. Though its origins – as Lewis says – are pagan, ancient Roman. It may have been eaten as part of celebrations of the goddess Ceres (Demeter to the Greeks) who oversaw agriculture, grain and fertility.
Or something like that. The modern pastiera is likely decidedly different to the ancient Romans’ concoction, though both probably featured eggs and grains, symbolic foodstuffs for pagans and Christians alike.
The other important ingredient is ricotta. In England the stuff you get is a dense, slightly characterless cow milk blob rammed into plastic tubs. In Roma – ah, the ricotta of Roma! Fresh stuff is sold every day in the city, curdy delicacies that sit, plump and proud, in little baskets in the displays of market stalls, cheese shops and alimentari. Some are made with sheep milk (the classic), some cow milk, some a mixture.
I do wish I’d made this back in Rome, so I could have at least tasted the difference. I suspect made with real, fresh ricotta it would have been a somewhat different proposition.
Anyway, it’s about time I tried making one!
300g plain, all-purpose or low-protein 00 flour
140g unsalted butter, cold
100g icing sugar
1. Sieve the flour.
2. Cut the butter into cubes.
3. Lightly beat the eggs.
3. Put the flour in a food processor, add the butter and blitz quickly until it resembles crumbs. Then add the icing sugar and blitz quickly again to combine. Alternatively, rub the fat into the flour by hand until it resembles crumbs then sieve in the icing sugar and mix.
4. Add the egg a little at a time, until the dough comes together. Again, you can do this in the processor or by hand. You may not need to use all the egg; you don’t want the pastry too damp.
5. Briefly knead the dough until it’s smooth. Don’t do it too much.
6. Wrap in plastic and leave to rest in the fridge.
The grain is the most distinctive ingredient here. You can usually get whole wheat grains from health food shops, and they will need simmering in water. Some may need soaking before cooking – follow the instructions on the packet. Make sure you could them enough as undercooked grain, like undercooked pulses, isn’t great for your digestion. You may be able to source pre-cooked grain in a can. Once cooked, drain, reserving the cooking water – it’s great for bread making.
Pastiera is also called pastiera di grano, with grano meaning grain in Italian, but it’s also used as a synonym for wheat. If you prefer, you could use another type of grain – such as one of the older varieties of wheat like spelt, einkorn or emmer. You could even use barley or oats. Or a mixture, as Lewis mentions.
300g wheat grains (cooked weight)
30g unsalted butter
1 lemon, zest
1 orange, zest
1/2 teaspoon cinnamon
1 tsp vanilla essence
250g caster sugar
2 whole eggs (about 120g beaten weight)
1 egg yolk (about 20g)
100g candied peel [ideally orange and cedro – citron, but latter not common in UK]
2-3 tbsp orange blossom water – optional, to taste
1. Firstly, cook the wheat grains. Or open the can…
2. Combine the cooked grain, the milk, the butter, the zest, the cinnamon, the vanilla in a saucepan, cook gently for another 30 minutes or so. Again, you don’t want to turn it into a porridge, so keep an eye on it, as you would a stove-top rice pudding.
3. Blend the ricotta with the eggs, egg yolk and sugar.
4. Add the grain mixture to the ricotta mixture, then stir in the peel and orange blossom water, to taste. This stuff can be quite pungent, so go easy.
5. Grease a 25cm pie or flan dish or even a spring-form cake tin then line it with the pastry.
6. Prick the bottom with a fork and trim the edge roughly. We’ll tidy it in a mo.
7. Pour the filling into the pastry case. (Mine was a bit full – but I only had a 24cm tin. Hence I suggest using a 25cm tin.)
8. Gather up the pastry offcuts, roll out again, and cut strips about 15 wide. If you have a pastry wheel with a serrated edge, this looks cute, but it doesn’t matter if you don’t.
9. Create a criss-cross pattern on top of the filling with the pastry strips, with the pieces of pastry set at an angle so you get diamonds, not squares. Tidy the edges.
10. Preheat the oven to 180C.
11. Bake the pastiera for about 1 hour and a quarter, keeping an eye on it. If it starts to brown too much, cover with foil and turn the heat down to 160C. It should be firm and set, if not, leave in the oven for another 15 or so minutes.
12. Allow to cool completely, then dust with icing sugar and serve at room temperature.
12 responses to “Pastiera Napoletana – Neopolitan grain and ricotta Easter tart”
I loved to read about this traditional cake´s history . The recipe is both festive and rustic, just the kind of cake I´s like to be served on a holiday. Exceptional and gorgeous!
Thanks. Yes, it’s certainly a pie with an intriguing history.
Again, it looks fantastic. You are going to make me bake something with all your enthusiasm.
Pa – michael
Thanks. Do you remember the one we got in Naples? Mine’s tastier!
My (Florentine) friend Ursula would kill for a pastiera like this. Really lovely flavour – just enough orange blossom water. It looks very handsome too.
Hi Daniel, this tart sounds and looks just totally great, I definitely will try this recipe. Thanks for sharing.
You’re welcome. Yes, it’s pretty interesting. Just make sure you could your grains enough!
I’ve always known that the original one is with buckwheat grains! This is also THE one I’ve tasted in Naples and the recipe I’ve been given from my husband’s family, originally from south Campania. Yes you can find any kind of personalisation of types of Pastiera, I do mine with rice if I have not buckwheat available, but definitely the original is with buckwheat!
I suspect “the original” is lost in the mists of time. Did the ancient Romans eat much buckwheat/grano saraceno? I’ve not heard of it being a big part of their diet, whereas older varieties of wheat were.
The legend for the modern version of pasteria is based on it being made with wheat.
The only recipes I can find for it made with buckwheat seem to be from the gluten-free school (as buckwheat is neither a wheat nor a grain).
I’m afraid you’re right I was wrong. Apologies.
Too long the explanation why I had this information when I actually always used the ‘granocotto in barattolo’.
Pingback: 28 Glorious Gluten-Free Desserts You Won't Be Able To Resist