How to Make PASTIERA NAPOLETANA Like an Italian Chef

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Put the grano cotto in a pot with the milk, 50 g butter, 50 g sugar and the orange peel. Stir with a wooden spoon over medium-low heat for about 20 minutes, until very sticky and the milk is absorbed.
2. Make the pastry: in a stand mixer bowl, combine the flour, room-temperature butter, sugar, orange zest and a pinch of salt. Mix until crumbly, about 5 minutes.
3. Add the eggs and mix for another 3 minutes, until the dough pulls away from the bowl.
4. Knead the dough by hand to shape it, then cut it into four equal pieces and flatten each into a round.
5. Wrap the dough rounds in plastic wrap. Rest them 1 hour in the fridge, then 1-2 hours at room temperature before baking.
6. Remove the orange peel from the cooked filling with tongs. Transfer the cream to a large metal bowl, cover it with freezer paper and let it cool completely.
7. In another large bowl, mix the remaining sugar with the ricotta. Add the cooled cream and mix, then add the beaten eggs, cinnamon and orange blossom water, and mix well. Finally stir in the candied orange peel.
8. Place one pastry round between two sheets of baking paper, press it lightly and roll it out. Dust nothing extra; the paper prevents sticking.
9. Spray the tart pan with non-stick spray. Peel off one paper layer, flip the dough into the pan, then peel off the second sheet and press the dough into the pan. Trim any overhang and patch cracks or gaps with extra dough.
10. Roll out another round the same way and cut seven strips with a pastry cutter. Cover the strips with baking paper so they don't dry out.
11. Ladle the filling into the crust, leaving 0.5 cm free at the top. Lay four strips across the bottom and three crisscrossed strips on top.
12. Bake at 175°C/347°F for 45 minutes, then lower the oven to 150°C/302°F and bake 15 minutes more.
13. Let the pastiera cool completely in the pan, then refrigerate and unmould the next day. Dust with icing sugar before serving.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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