Pastiera without Ricotta

Pastiera is a classic Neapolitan dessert that traditionally includes ricotta cheese among its primary ingredients. However, I understand that for various reasons, from allergies to dietary preferences, there might be a need to avoid ricotta. Here is an alternative version of Ricotta-Free Pastiera.

Ingredients

• 300 g of cooked wheat for pastiera
• 200 g of sugar
• 600 ml of almond milk or other plant-based milk
• 100 g of margarine or melted plant-based butter
• 3 eggs
• 100 g of powdered sugar
• 1 lemon (grated zest)
• 1 orange (grated zest)
• 30 g of candied fruit, chopped
• 1 packet of vanillin or a teaspoon of vanilla extract
• A pinch of cinnamon powder
• 300 g of flour
• A pinch of salt

For the shortcrust pastry:

• 300 g of flour
• 150 g of margarine or plant-based butter
• 150 g of sugar
• 1 egg
• Grated zest of 1 lemon

Preparation

1. Prepare the shortcrust pastry by working the flour with margarine (or plant-based butter), sugar, egg, and lemon zest. Once you have a smooth dough, wrap it in cling film and let it rest in the fridge for about 30 minutes.
2. In a large saucepan, pour the plant-based milk, cooked wheat, and margarine or plant-based butter. Cook over low heat, stirring continuously, until the liquid is absorbed and the mixture thickens, then allow to cool.
3. In a large bowl, beat the eggs with sugar until you have a frothy mixture. Add vanilla, grated zest of lemon and orange, candied fruit, a pinch of cinnamon, and the now-cooled wheat. Mix well to combine all the ingredients.
4. Roll out the shortcrust dough in a thin layer and line a pastiera mold with it, previously buttered or covered with parchment paper.
5. Pour the filling into the shortcrust base, leveling the surface well.
6. With the leftover dough, make strips to lay over the filling to create a classic lattice pattern.
7. Bake in a pre-heated oven at 180 °C for about 60 minutes or until the surface is golden brown.
8. Allow to cool completely before dusting with powdered sugar and serving.

Curiosity

The Pastiera is traditionally prepared during the Easter period, and according to legend, its creation is linked to the sirens of the Gulf of Naples, who enchanted the Neapolitans each spring with their singing. To thank the inhabitants for their devotion, the gods of Olympus would have gifted them this cake that combines the flavors of the land, like wheat, with those of the sky, represented by ricotta or, in this case, by a sweet and creamy alternative.