{
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    "date": "2026-07-02T10:19:57",
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    "modified": "2026-09-28T12:21:29",
    "modified_gmt": "2026-09-28T12:21:29",
    "slug": "ricetta-pastiera-napoletana",
    "status": "publish",
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    "link": "http:\/\/campaniaveraguida.it\/en\/ricetta-pastiera-napoletana\/",
    "title": {
        "rendered": "NEAPOLITAN PASTIERA RECIPE"
    },
    "content": {
        "rendered": "<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-33\" src=\"https:\/\/campaniaveraguida.it\/wp-content\/uploads\/2026\/06\/foto-pastiera-1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/campaniaveraguida.it\/wp-content\/uploads\/2026\/06\/foto-pastiera-1-300x225.jpg 300w, https:\/\/campaniaveraguida.it\/wp-content\/uploads\/2026\/06\/foto-pastiera-1-1024x768.jpg 1024w, https:\/\/campaniaveraguida.it\/wp-content\/uploads\/2026\/06\/foto-pastiera-1-768x576.jpg 768w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>INGREDIENTS<\/p>\n<p>For the pastry:<\/p>\n<p>500g of strong white flour<\/p>\n<p>250 g of sugar<\/p>\n<p>250g of butter<\/p>\n<p>3 egg yolks + 1 whole egg<\/p>\n<p>grated zest of 1 lemon<\/p>\n<p>&nbsp;<\/p>\n<p>For the filling:<\/p>\n<p>1 jar of cooked wheat (560g)<\/p>\n<p>300g of milk<\/p>\n<p>30 g of butter<\/p>\n<p>700g of ricotta<\/p>\n<p>500g of sugar<\/p>\n<p>500g custard<\/p>\n<p>7 whole eggs<\/p>\n<p>30 g diced candied citron<\/p>\n<p>1 sachet of vanilla sugar<\/p>\n<p>cinnamon to taste.<\/p>\n<p>grated zest of 1 lemon<\/p>\n<p>orange blossom water<\/p>\n<p>Prepare the shortcrust pastry, make a well with the flour, put the other ingredients in the centre, the butter at room temperature, and mix without working the dough too much, cover with cling film and put in the fridge.<\/p>\n<p>Pour the contents of the jar of wheat into a saucepan, add 300g of milk and 30g of butter, bring to the boil and stir until creamy. Separately, blend the ricotta with the sugar, add the eggs, vanillin, a few pinches of cinnamon, the citron, the grated lemon zest and the orange blossom water. Add the wheat and the confectioner's custard when they are cold.<\/p>\n<p>Take the shortcrust pastry from the fridge, work it with a little flour and roll it out, line two 22 cm diameter pastiera tins, add the filling and seal with strips of shortcrust pastry. Place in a preheated oven at 180 degrees and bake for 1 hour and a half. It is prepared 2\/3 days before Easter so that you can better savour its flavours.<\/p>\n<p>Ricetta di Pia Pompili<\/p>\n<p>&nbsp;<\/p>",
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        "rendered": "<p>INGREDIENTI Per la pasta frolla: 500gr di farina 0 250 gr di zucchero 250 gr di burro 3 tuorli d\u2019uovo + 1 intero buccia grattugiata di 1 limone &nbsp; Per il ripieno: 1 barattolo di grano cotto da 560 gr 300 gr di latte 30 gr di burro 700 gr di ricotta 500 gr. di [&hellip;]<\/p>",
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