Neapolitan Ricotta and Pasta Pie (pastiera Napoletana)
Neapolitan ricotta and pasta pie is a one of the many versions of pastiera Easter pie from Naples. This is an unusual dessert full of typical Southern Italian ingredients and flavours that will wow your family and friends. Easy to make and perfect for different occasions, not just Easter. #pastiera
- 250 g tagliolini (9oz) or angel hair pasta
- 100 g fine sugar (3.5oz) or icing sugar
- 200 g fresh ricotta (7oz) cow's milk or sheep's milk ricotta
- 150 g fresh milk (6floz)
- 5 eggs medium sized
- 1 knob butter 1.5 tbsp
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 vial orange blossom water
- 1 tsp lemon zest
- 1 tsp orange zest
Cook the pasta in boiling salted water until very slightly less than al dente. Then drain it well and put it in a bowl with the butter and mix well. Once the pasta has cooled a little add the milk and mix again.
Blend or cream the ricotta with the sugar, the vanilla, cinnamon and other aromas. Add the eggs a little a a time. Mix everything together well.
Incorporate the ricotta mixture into the pasta and milk.
Finally grease a 23 cm (9in) round, square or rectangular cake pan, sprinkle it with a little sugar and add the pasta mixture. Cook your pasta pastiera in a preheated oven at 180°c (360°f) for about 40-45 minutes. The top should turn a golden-brown in colour. Test for doneness by inserting a knife into the pie. If it comes out clean, remove the pastiera from the oven.
Let your pie cool and then sprinkle with a little icing sugar (optional), slice and serve.
This Neapolitan ricotta and pasta pie keeps well in the fridge for 2-3 days in an airtight container.
You can bake your pastiera in a round or square cake tin. Also lining to pan with baking paper will help to prevent sticking and make it easier to remove the pie whole from the pan.