Pastiera napoletana

Pastiera napoletana


Preparation time: 30 minutes

Cooking time: 1 hour

Total time: 1 hour and 30 minutes 


Servings: 8


  • 2 cups cooked wheat
  • 2 cups milk
  • 1 cup sugar
  • 1 lemon, only the zest
  • 1/2 teaspoon vanilla extract
  • 6 eggs
  • 1/2 cup softened butter
  • 1/2 cup flour 00
  • 1/2 cup mixed candied fruit (citron and orange)
  • 1/2 cup ricotta
  • 1/4 cup powdered sugar
  • 1 tablespoon orange blossom water
  • 1/4 teaspoon salt



  • Preheat the oven to 180°C.
  • Cook the wheat in a large pot of boiling water for about 1 hour or until tender.
  • Drain and let cool.
  • In a saucepan, heat the milk with the sugar, lemon zest and vanilla extract.
  • Boil for a few minutes, stirring occasionally, until the sugar has dissolved.
  • Remove from heat and let cool.
  • In a large bowl, beat the eggs with the softened butter until the mixture becomes creamy.
  • Add the flour and mix well.
  • Add the cooked wheat, mixed candied fruit, ricotta, powdered sugar, orange blossom water and salt.
  • Gradually add the milk mixture, stirring constantly, until the dough is smooth and well blended.
  • Pour the mixture into a buttered and floured 23 cm diameter springform pan and bake for about 1 hour or until the pie is golden and cooked.


Let the pie cool completely before removing it from the pan and serving it. Nutritional values: Calories: 480 | Total fat: 18g | Saturated fat: 10g | Cholesterol: 200mg | Sodium: 250mg | Total carbohydrates: 72g | Dietary fiber: 4g | Sugars: 38g | Protein: 14g

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