Marisa’s Ricotta Pastiera Napoletana


12 serves
2 hours


Marisa Salandra, daughter of founders Gerardo and Rosa, has adapted her over version of the classic Napoletana Torta.




300g Plain Flour
100g Self Raising Flour
16g Pane Del Angeli Lievito Vani Gliato
3 Eggs, whole
100g Caster Sugar
100g Butter, cubed
580g Jar of Rebecchi Grano Cotto (cooked wheat)
250ml Milk
50g Caster Sugar
1/2 Lemon, peeled rind only
Ricotta Filling
1kg Traditional Ricotta
150g Caster Sugar
4 Eggs, whole
2 Sachets of Paneangeli Vanillina
1/2 Lemon, zest only
50g Cintron Peel (cetro)
30ml Strega (optional)


1 To make the pastry: place all pastry ingredients in a food processor until a dough forms. Remove from processor and knead with a little extra plain flour until smooth but still soft. Refrigerate covered with cling wrap for 30 minutes.
2 To make the wheat: place all wheat ingredients in a non-stick pot and cook simmering for 20 minutes or until most of the milk is absorbed and thickens. Allow to cool.
3 While wheat is cooling, place all Ricotta filling ingredients in food processor until smooth and creamy (no lumps). When wheat cream has cooled add it to the ricotta filling and combine.
4 Roll out ¾ of the pastry to line a 25 cm deep fluted flan dish or 32cm shallow fluted flan dish which has been sprayed with cooking spray.
5 Place ricotta and wheat cream in pastry lined tin then roll out remaining pastry and cut into strips to decorate the top of the flan with a lattice pattern.
6 Cook at 180C fan forced oven or 200C non fan-forced for 1 hour and 15 minutes.
7 Turn oven off. Leave the flan in the oven for 1 hr to set and cool before removing from tin. Be careful not to let it burn if oven is too hot. Remove from oven, and refrigerate, or serve. When ready to serve, dust with icing sugar and enjoy!

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