Pastiera Napoletana

Pastiera Napoletana


For the dough:

  • 75 g integral spelt flour
  • 50 g integral rye flour
  • 1 tablespoon chopped rosemary (or 1 teaspoon dried)
  • 1/2 teaspoon coriander
  • 1 egg white
  • 3 tablespoons pork fat
  • 1 tablespoon cold water
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking powder and 1/2 teaspoon baking soda

For the filling:

  • 75 g cooked oats
  • 250 g ricotta cheese (or some other young cheese)
  • 1 egg
  • 1 handful of pine nuts
  • lots of fresh thyme
  • lemon zest
  • chopped dried tomatoes


From the listed ingredients knead the dough. For the filling you should cook oats. First you should soak oats in a water overnight and then cook in twice as much water. Mix with other ingredients and make the filling. From 3/4 dough stretch the crust and place on baking paper in the mold diameter 18 cm. Carefully wrap the entire mold and cut the edges at the ends. Use the remaining dough to make strips and decorate the cake. Put in preheated oven on 200 degrees about 30 minutes until get nice golden color. It should be eaten cold. And it’s even better when it rest couple of days.

Pastiera Napoletana

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