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Gluten free Neapolitan Pastiera

Gluten free Neapolitan Pastiera

By on May 15, 2014 in Napoli, Recipes | 0 comments

Gluten free Neapolitan Pastiera

I wouldn’t open a new section in my blog with a recipe from a different place. It’s originally made in Naples…and so am I 🙂
Thanks to my aunt Eliana to write me down and cook this super-tasty gluten free cake!


Short crust pastry:
200 gr. gluten free flour
100 gr. sugar
100 gr. butter
1 egg
1 vanillin bag
Knead quickly and put it in the fridge to keep the dough resting.

50 gr. rice
200 gr. milk
150 gr. ricotta (Italian soft white unsalted cheese made from sheep’s milk)
2 eggs
1 orange/millefiori flavour
lemon’s skin grated

Cook the rice into the milk with a teaspoon of butter and a pinch of salt.
Turn often and, when the rice will be cooked, leave it cool down adding the lemon’s peel grated.
Add the ricotta cheese, two yolks, cinnamon, orange flavour and the two eggs white whipped up.
Grease a tin with 220 mm diameter. Line it with the crust pastry 5 mm thick.
Pour the dough in and finalise decorating with little crust dough 11 mm thick diagonally, drawing rhombus.
Ehmm…I’ll be definitely asking to my aunt for my next recipe ‘how to bake a crust pastry’!!
Put in the oven for 1 hour with 180°C.
When cooked (the cake will get a fair brown colour) leave it get cool into the oven off for 10 minutes.
When it gets cooler, sprinkle with icing sugar.


PASTIERA (Senza glutine)
Pasta frolla:
200 gr. farina (senza glutine)
100 gr. Zucchero
100 gr. Burro
1 uovo
1 bustina vaniglina
Impastare velocemente e fa r riposare in frigo l’impasto
50 gr. riso
200 gr. latte
150 gr. ricotta
2 uova
1 fiala di acqua millefiori
Cannella q.b.
Scorza limone grattugiata
Cuocere il riso nel latte con aggiunta di un cucchiaino di burro ed un pizzico di sale.
Girare spesso ed a cottura ultimata farlo raffreddare aggiungendo la buccia di limone grattugiato
Aggiungere la ricotta, i due tuorli, la cannella, acqua di millefiori ed albumi montati a neve.
Foderare l’interno di una teglia imburrata di circa 220 mm di Ø (diametro) con pasta frolla di 5 mm di spessore
Versare l’impasto nella teglia e terminare decorando con strisce di pasta frolla di circa 10 mm di larghezza messe in diagonale così da formare dei rombi
Infornare per circa un’ora in forno a 180°C.
A cottura ultimata (color castano chiaro) lasciar raffreddare in forno spento ancora caldo per 10 minuti
Quando fredda spolverare con zucchero a velo
Buon appetito!

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