Here is an original version of the Neapolitan pastiera that combines traditional scents of orange and orange blossom with exotic touches of saffron, cardamom, and pistachios. The result is a pastiera with an intense color, aromatic, and rich in new nuances.
Ingredients
For the Saffron Shortcrust Pastry
- 300 g all-purpose flour
- 150 g granulated sugar
- 150 g cold butter, cubed
- 2 medium eggs
- 2-3 strands of saffron (or one sachet of saffron powder)
- A pinch of salt
- Grated zest of 1 untreated lemon
For the Filling
- 250 g cooked wheat (canned or homemade)
- 300 ml whole milk
- 400 g sheep ricotta (well drained)
- 250 g granulated sugar
- 4 medium eggs
- 50 g shelled, unsalted pistachios (roughly chopped)
- 1 teaspoon orange blossom water (or bitter orange water, if preferred)
- ½ teaspoon ground cardamom (optional but recommended)
- 50 g candied orange or citron (diced)
- A pinch of salt
To Finish
- Powdered sugar, as needed
- A few whole pistachios for decoration (optional)
Procedure
- Prepare the Saffron Infusion (optional if using a sachet)
- Gently heat 1-2 tablespoons of milk and add the saffron strands. Let it infuse for about 10-15 minutes until the milk takes on an intense yellow color.
- Prepare the Shortcrust Pastry
- In a large bowl (or using a stand mixer), sift the flour and combine with the salt, sugar, and cold cubed butter. Work quickly with your fingertips or with the paddle attachment if using a stand mixer until the mixture resembles sand.
- Add the eggs and, if you used the strands, the filtered saffron infusion. Alternatively, dissolve the saffron sachet in a teaspoon of warm water and add it to the dough.
- Also, add the grated lemon zest. Knead just enough to form a homogeneous shortcrust pastry.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the Wheat in Milk
- Pour the cooked wheat into a saucepan with the milk and a pinch of salt.
- Bring to a gentle boil, stirring frequently, until the milk slightly thickens and the wheat becomes creamy (about 10 minutes).
- Turn off the heat and let it cool to lukewarm.
- Prepare the Filling
- In a large bowl, sieve or whisk the ricotta to make it smooth.
- Add the sugar and eggs, and mix well.
- Then add the cooked and lukewarm wheat, orange blossom water (or bitter orange water), ground cardamom (if using), and diced candied fruit.
- Finally, incorporate the roughly chopped pistachios gently to evenly distribute all the ingredients.
- Assemble the Pastiera
- Take the chilled pastry and roll it out with a rolling pin to about 3-4 mm thickness. Line a 24-26 cm diameter tart pan, lightly greased and floured, with the pastry. Trim the excess edges.
- Pour the filling into the pan, leaving a few millimeters from the edge.
- With the remaining pastry, cut into strips and arrange them in a lattice pattern on top, as per tradition.
- Baking
- Bake the pastiera in a preheated static oven at 170-180°C (338-356°F) for about 60-70 minutes, or until the surface is golden and set.
- If the top starts to darken too much, cover it with aluminum foil during the last 10 minutes of baking.
- Cooling and Decoration
- Once baked, let the pastiera cool completely in the pan.
- Traditionally, the pastiera tastes even better if left to rest for 1-2 days before serving, allowing the flavors to meld perfectly.
- When ready to serve, dust with powdered sugar and, if desired, decorate with a few whole pistachios on top.
Tips and Variations
- Cardamom: If you don’t like its flavor, you can omit it or replace it with a pinch of nutmeg or a dash of cinnamon.
- Pistachios: To enhance their aroma further, lightly toast them in a pan before roughly chopping.
- Orange Blossom: The original version uses orange blossom water, but you can experiment with other essences (for example, a few drops of rose water) to give an even more distinctive character.
- Storage: The pastiera keeps well at room temperature (covered) for 2-3 days; after the first few days, it is preferable to keep it refrigerated.
This Neapolitan Pastiera with saffron and pistachios maintains the traditional base—the creaminess of the filling, the citrus aroma, the richness of eggs and ricotta—but adds a personal touch with new color and flavor nuances. The final result is an elegant, slightly spiced dessert with an unmistakable and unique taste. Enjoy your time in the kitchen!
