Neapolitan Pastiera

The Pastiera is a very typical pie from Naples that is usually tasted at Easter. It consists of a base of shortcrust pastry, the one that does not rise (frolla in Italian) that is filled with a cream of ricotta cheese and another of fine semolina, which gives it a grainy texture. The cake is topped with a rhomboid lattice also made with shortcrust pastry.

The most differentiating characteristics of this cheesecake is the use of many citrus fruits as flavorings and slow cooking. In fact, the paste he uses is not exactly broken, but one that uses orange blossom aroma. However, in order to simplify the recipe, we will use conventional shortcrust pastry.

INGREDIENTS

•  1 sheet of shortcrust pastry

For the ricotta cream

• 350 grams (12 oz)  of ricotta (cottage cheese) if possible from sheep's milk
• 300 grams (10 oz) of sugar
• 100 grams (3.5 oz) of candied fruit
• 3 eggs + 2 yolks
• 4 tablespoons of orange blossom water
• Half a teaspoon of cinnamon powder

For the semolina cream

• 300 grams (10 oz) of fine wheat semolina
• 1 cup (200 ml) of milk
• The whole peel of an orange
• The whole peel of a lemon
• 25 grams (1 oz) of unsalted butter

The first thing we must do is leave the ricotta draining in a colander so that it is as dry as possible, squeezing it even if necessary. The less water you have, the better.

We cut the candied fruit very small, if possible that the orange peel predominates above all the fruits.

In a bowl, mix the ricotta with the sugar, the candied fruit, the eggs, the orange blossom water and the cinnamon powder. If we have some electric rods to mix, it is time to use them. It should be a smooth and homogeneous dough. We set aside.

In a saucepan over medium heat, add the milk, the fine semolina, the whole peel of a lemon and an orange without the white part that would make it bitter, and the butter. Let it cook until the grain swells, which is between 25 and 30 minutes. It will have the consistency of thick porridge. Remove the skins from the fruit and let cool slightly.

Next, mix the cream of wheat with the ricotta until a homogeneous dough remains. We set aside.

We spread the shortcrust pastry in a mold of about 22 cm (9 inches)  not very high previously greased with butter.

 Prick the base with a fork so that it does not rise too much.

 Pour the mixture over the shortcrust pastry and spread.

We cut strips about 2 cm (1.3 inches) wide and about 22 cm (9 inches) long to form a rhomboid lattice on the cake.

We preheat the oven to 150 degrees (300 F) and introduce the cake. We let it cook for about two hours. After 90 minutes we will check if the cake is done sticking a toothpick in the center. If it comes out dry when you take it out, it's ready.

When it is ready, turn off the oven but leave it inside for half an hour with the oven door ajar (placing a wooden spoon or similar).

Remove from the oven and let cool. It is never kept in the fridge but it lasts quite well for at least 48 hours, as long as it is not too hot.

The aroma that it gives off during baking is already nourishing in itself. Imagine giving the Pastiera the first bite.