{"id":6535,"date":"2016-03-23T23:56:33","date_gmt":"2016-03-23T22:56:33","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=6535"},"modified":"2016-08-15T00:43:18","modified_gmt":"2016-08-14T22:43:18","slug":"the-legendary-easter-pastiera-from-naples","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/tarts\/the-legendary-easter-pastiera-from-naples","title":{"rendered":"The legendary Easter Pastiera from Naples"},"content":{"rendered":"

I had been wanting to make a pastiera<\/strong> for ages, but I always remembered about it in the wrong period!<\/p>\n

The famous Pastiera is in fact an Easter tart<\/strong> and is an institution in Naples<\/strong>, where it was born. I’ve loved it ever since I first tasted it years ago, home made by a real Neapolitan.<\/p>\n

What I find amazing about this special tart is its\u00a0unusual flavor<\/strong>, because it is made of unusual ingredients: wheat and ricotta cheese<\/strong>.<\/p>\n

\"Recipe-Pastiera40\"<\/a><\/p>\n

“Wait, do you mean wheat flour?”<\/em> – No, I mean, real wheat! I hadn’t even cooked wheat for a meal before trying this recipe! Let me reassure you: the result is amazing! The ricotta cheese makes the filling creamy<\/strong>, while the boiled wheat and candied citrus fruits give the tart its distinctive “crunchiness”.<\/p>\n

\"Recipe-Pastiera37\"<\/a><\/p>\n

As any massively-popular traditional recipe, the pastiera has some cornerstones<\/strong> which you can’t forgo:<\/p>\n