101RECIPES: Neapolitan coffee pastiera

The Neapolitan pastiera is a traditional dessert from Campania, much-loved throughout the whole of Italy. Its origin is ancient and linked to the Easter festivities, during which the pastiera is prepared as a sweet symbol of the rebirth of nature and life.

For its part, coffee is a beverage that has deep roots in Italian and Neapolitan culture in particular. Considered the elixir of life by Italians, coffee is consumed throughout the day, from morning to evening, and represents a time for socializing and togetherness.

In this recipe, Neapolitan pastiera is combined with coffee, creating a perfect marriage between two symbols of Italian culture. The strong flavour of coffee meets the sweetness of pastiera, creating a pleasing and inviting contrast.

Neapolitan coffee pastiera

Ingredients

  • 500 g of flour
  • 200 g of sugar
  • 200 g of butter
  • 4 eggs
  • 1 litre of milk
  • 200 g of cooked wheat
  • 1 sachet of vanillin
  • 1 sachet of baking powder
  • 50 g of ground coffee
  • Grated zest of 1 lemon
  • 1 pinch of salt

 

Preparation

To prepare this delicious Neapolitan coffee pastiera, we start by preparing the pastry dough. To do this, we pour the flour in a well shape on a pastry board, add the cold butter in pieces and then the sugar, and start working it with our hands until we get a smooth dough. We add two eggs, the vanillin and grated lemon zest, continuing to knead the dough until it becomes soft and smooth. At this point, we wrap the pastry dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Meanwhile, we prepare the pastiera filling. In a bowl, we beat two eggs with the sugar until the mixture becomes frothy and light. We add the milk, cooked wheat, ground coffee and the pinch of salt, mixing well until the mixture is smooth.

We then take the pastry dough out from the refrigerator and roll it with a rolling pin until it is about 3 mm thick. We grease a baking tin about 24 cm in diameter and lay the pastry dough in the tin, making the edges stick well. We pour the filling over the pastry dough and level with a spatula.

Then, we bake the pastiera in a preheated oven at 180 degrees Celsius for about 50-60 minutes, until the surface turns golden brown. Let the pastiera cool to room temperature before serving, perhaps accompanying it with a cup of coffee to enhance the flavour of the dessert. Enjoy!

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