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I added some chocolate to the classic Neapolitan pastiera and I won’t tell you what happened, they fought until the last piece, I couldn’t believe it!
Have you ever thought about adding chocolate to the classic Neapolitan pastiera? I assure you that the result will be surprising and will make anyone who tastes it fall in love with it! I tried to make this variation and I won’t tell you how successful it was, they argued until the last piece, I couldn’t believe it!
The Neapolitan pastiera is a typical dessert of the Easter tradition, composed of a crunchy pastry base and a soft filling made of ricotta, wheat, eggs, candied fruit and herbs. To modify the traditional recipe, I decided to add bitter cocoa to the pastry and dark chocolate to the filling, to create a truly irresistible contrast of flavours. The cocoa shortcrust pastry gives an intense and enveloping note to the dessert, while the dark chocolate added to the filling will make it even more creamy and delicious. Furthermore, the aroma of orange and cinnamon blends perfectly with the intensity of chocolate, creating a unique and unforgettable combination of flavours.
Chocolate pastiera
With this recipe, therefore, make the Neapolitan pastiera the favorite dessert of all chocolate lovers and beyond. The mix of flavors and creamy texture will make every bite a unique and unforgettable pleasure. Seeing is believing!
Preparation time: approximately 40 minutes
Cooking time: 1 hour
Ingredients
For the pastry
500 g of 00 flour
80 g of sugar
100 g of butter
70 g of water
1 pinch of salt
30 g of bitter cocoa powder
For the stuffing
300 ml of milk
250 g of cooked wheat
1 orange, grated zest
20 ml of seed oil
120 g of dark chocolate
Salt to taste
500 g of ricotta
6 eggs
1 bottle of wildflower water
1/2 teaspoon cinnamon
How to prepare chocolate pastiera
In a large bowl, mix the flour, sugar, bitter cocoa and salt. Add the cold butter cut into pieces and work quickly with your hands until you obtain a sandy mixture. Add the water and knead quickly until a smooth dough forms. Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
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Meanwhile, prepare the filling. In a saucepan, she brings the milk to the boil with the grated orange zest and cinnamon. Add the cooked wheat and cook over low heat until all the liquid has been absorbed. Add the seed oil and the chopped dark chocolate, mix well until it melts completely. Let cool. In a large bowl, mix the ricotta with the sugar and eggs. Add the chocolate filling and mix well.
Read also: I make my own Easter cake, almond milk and ricotta, but what pastiera, this one really rocks!
Roll out the cocoa pastry with a rolling pin on a floured pastry board and line a previously buttered and floured pastry mould. Pour the chocolate mixture onto the pastry and level it with a spatula. Bake the pastiera in a hot oven at 180 degrees for about 1 hour, until it is golden on the surface. Once cooked, let it cool completely before turning it out and serving it, perhaps enjoying it with a sprinkling of icing sugar. Enjoy your meal!
