This document provides a recipe for Pastiera, a traditional Easter cake from Naples, Italy. The recipe calls for a ricotta-based filling made from ricotta cheese, sugar, milk, eggs, orange peel, wheat, and liqueur. The filling is cooked for 10 minutes. The cake is made with a puff pastry dough containing butter, sugar, flour, eggs, yeast, and salt. The dough is chilled for an hour before being rolled out and used to encase the ricotta filling. The filled pastiera is then baked at 180 degrees Celsius for 20 minutes.

1. An Easter cake
from Naples -
Campania
PASTIERA
BY RITA
CLASS IV B

2. Stuffing ingredients: 180 gr.of sugar,450gr.of
ricotta,150ml.of milk,three eggs , orange –peel,a jar of
wheat,1/2 little glass of liqueur. ,cinnamon ,icing sugar.
Puff pastry ingredients:300 gr.of butter,300 gr.of
sugar.600gr.of flour two eggs + the white of an egg some
yeast,a pinch of salt.

3. Stuffing:pour the eggs in a pot,add the
ricotta…

4. Add sugar,orange-peel and liqueur…

5. Mix them together.

6. Pour the wheat in a pan…

7. Add milk and cinnamon…

8. Cook for ten minutes,mixing.

10. Grease a baking pan,dust it with a little of
flour…

11. Puff pastry :Pour all the ingredients in a pot
and knead to make a little ball.
Put it into the fridge for about one hour.
Then,roll out the dough.

12. Cover it with the puff pastry

13. Pour the stuffing

15. Cook in the oven (180°) for about twenty
minutes.

16. The “pastiera” is ready to be eaten!!!! Trust
us … it’s really delicious!!!!