Skip the Chocolate Eggs and Make This Easter Dessert From Naples Instead

Name: Skip the Chocolate Eggs and Make This Easter Dessert From Naples Instead
Cook time: 35 minutes
Cuisine: Italian
Ingredients: For the pie crust 3 cups all purpose flour 8 tablespoons butter; diced 2/3 cup granulated sugar 1/4 teaspoon salt 1 egg 2 egg yolks Zest of 1 lemon 1 teaspoon vanilla extract; For the filling 1 1/4 cups whole milk ½ cup granulated sugar ½ pound fresh tagliolini or dried angel hair pasta Salt; to taste 4 eggs 3 rounded tablespoons candied orange peel; minced ½ teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon orange blossom water; Strega or other aromatic liqueur

Dolce

Francine Segan | Tue, 03/26/2024 - 13:51

Neapolitan pastiera made with angel hair pasta / Photo courtesy of Francine Segan

Neapolitan pastiera made with angel hair pasta / Photo courtesy of Francine Segan

Difficulty Level

Low

Cooking Time

35 minutes

Cost

Low

Traditionally made for Easter, pastiera is a ricotta pie popular throughout Italy that originated in the Naples area. In Campania, it’s said that the mouthwatering aroma of pastiera is so distinctive that if you were to wave a slice near blindfolded Neapolitans, they’d all instantly be able to identify it.

The best known version of this iconic dessert is made with whole wheat berries, but in different parts of Naples and Campania, it is made with pasta. The pasta version —

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Skip the Chocolate Eggs and Make This Easter Dessert From Naples Instead

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