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Salted wheat pastiera

Easy recipe for Easter and Easter Monday

by Ada Parisi
5 min read
Pastiera salata di grano: ricetta facile della torta rustica napoletana

How to make salted wheat pastiera at home for Easter and Easter Monday

Have you ever tried to make homemade salted wheat pastiera for Easter and Easter Monday? It is a Variant of the classic PASTIERA NAPOLETANA made from cooked wheat and ricotta, that is inevitable Easter tables. On my Youtube channel you can also find the VIDEO RECIPE Step by step of the savory pastiera: Look how easy it is to prepare this delicious Rustic Neapolitan cake perfect as an Easter appetizer!

An easy and truly irresistible variant: In practice, it is A cross between a tart, a rustic Neapolitan and a savory pie. Also The savory pastiera is made with cooked wheat and ricotta, But inside there are then meats and cheeses. The shell is not the traditional Neapolitan shortcrust pastry, but a Savoury shortcrust pastry That I prepare with lard (like the sweet pastiera), but without eggs. The result is a very crumbly and flavorful base.

The Salted Wheat Pastiera Recipe paschal It's simple and the taste is really great. Remember a bit’ the intense flavours of the NEAPOLITAN CASATIELLO, Another Easter must-have such as the UMBRIAN EASTER PIZZA, but to the looks it's a savory pie. So it's perfect for an Easter Monday picnic, because you can easily prepare it in advance. The Rustic Neapolitan Pastiera salata But it doesn't need, like the traditional pastiera, to rest for three days before being enjoyed: You can do it a day in advance or even on the same day, as long as you let it rest 3-4 hours before eating it.

I know that with the Salted Wheat Pastiera Recipe I arrived at the very last moment and maybe you have already decided what to prepare for your Easter tables But I made this rustic Neapolitan cake just a few hours ago and we liked it so much that I wrote the recipe in a hurry, so that you can try it. If you still don't have a clear idea for your Easter and Easter Monday menu, I remind you of my special collections on the subject:

Pastiera salata di grano: ricetta facile della torta rustica napoletana


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 3 voted )


  • FOR dough crust

250 grams of double-zero type flour

100 g lard

a pinch of salt

40 grams of Parmigiano Reggiano PDO

ice water, to taste


200 grams of cooked wheat for Neapolitan pastiera

150 ml whole milk

a little grated lemon

15 grams of butter

300 grams of ricotta cheese

an egg yolk

120 grams of mixed cured meats (salami, Ham, mortadella, Ham)

120 grams of provolone and/or provolone cheese

59 grams of Pecorino Romano PDO and/or Parmigiano Reggiano PDO

salt and black pepper



Savory wheat pastiera: Easy Neapolitan Rustic Cake Recipe

The savory wheat pastiera for Easter is simple to prepare, as you can see in the VIDEO RECIPE on my YouTube channel.

First of all, you have to carefully wash the cooked wheat for pastiera, Drain it well and cook it with milk, a little grated lemon, butter and a pinch of salt over high heat and stirring often. When the wheat has absorbed the milk, will be ready. Place it in a bowl covered with cling film and allow to cool completely.

For the shortcrust pastry, put the flour on the work surface, Add salt, Parmesan cheese and lard: Knead with your fingers until you get a mixture of large crumbs. Then add as much cold water as needed to make a smooth dough, dry and smooth. Wrap in plastic wrap and leave to rest in the refrigerator for about an hour.

Dice cheeses and cured meats. When the wheat is cold, Prepare the filling of the savory wheat pastiera: Put the ricotta in a bowl and knead it with a fork until it becomes soft. Add the cooked wheat and egg yolk and mix carefully. Then the cured meats and cheeses, Finally, the grated cheese, lemon zest, a little black pepper and salt if necessary.

Butter and flour one pastiera baking tray, Roll out the shortcrust pastry with a rolling pin to half a centimeter thick and line the bottom and edges of the pan. Prick the base with the tines of a fork and fill it with the wheat mixture, ricotta and cured meats. Level the surface with a spatula. Cut out 7 strips of the remaining shortcrust pastry and place them on the savoury pastiera. Trimming the edges.

Preheat the oven to 175 degrees static and, When it's hot, Bake the savoury pastiera at half height. Bake for 40 minutes or until the surface of the pastiera is golden brown. Remove from the oven and allow to cool completely before cutting the pastiera. Bon appétit and Happy Easter!

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