La pastiera salata, a savory version of the classic Neapolitan pastiera, is a delightful dish traditionally prepared on Good Friday to be enjoyed the following day or on Easter Monday. This rustic pie, reminiscent of a casatiello, offers a symphony of flavors and textures that make it a perfect addition to any Easter celebration.
Origins and Tradition
The pastiera salata shares its origins with the sweet pastiera, a symbol of rebirth and renewal in Neapolitan tradition. Just as the wheat grain remains buried underground before sprouting into a bountiful stalk, the pastiera represents the cycle of life and the promise of Easter. The savory version incorporates the same symbolic ingredient - grano cotto (cooked wheat) - but combines it with a medley of savory elements, creating a unique and satisfying culinary experience.
Pastiera Salata with Spaghetti and Pecorino
One popular variation of pastiera salata features spaghetti as its base. This version, enriched with pecorino romano cheese and a hint of spice, is a simple yet flavorful dish that can be easily prepared at home.
Ingredients:
- 400 g Spaghetti
- 8 Eggs
- 300 g Pecorino romano
- 1 tablespoon Pepper (preferably spicy)
- q.b. Salt
- Strutto (lard) for greasing the pan
Preparation:
- Cook the spaghetti in boiling salted water until al dente, about 2 minutes before the end of the recommended cooking time.
- Grate the pecorino romano cheese and set aside.
- In a large bowl, combine the eggs, grated pecorino romano cheese, pepper, and a pinch of salt (be mindful of the saltiness of the pecorino). Mix well with a fork.
- Add the cooked spaghetti to the egg mixture and combine thoroughly.
- Grease a 24 cm non-stick round pan with lard. Pour the spaghetti mixture into the pan and spread evenly with a spatula.
- Preheat the oven to 160°C (static) for five minutes.
- Bake the pastiera salata for about an hour or until golden brown. For the last 5 minutes, you can use the grill function to brown the surface.
- Remove from the oven and let it cool completely before serving. It is best enjoyed cold, preferably the next day.
Notes:
- Adjust the amount of pepper according to your preference. This pastiera salata is traditionally quite spicy.
- It is best to prepare this dish in advance and let the flavors meld together overnight.
Pastiera Salata with Pasta Brisé and Cooked Wheat
Another delightful version of pastiera salata incorporates a pasta brisée crust and a creamy filling of cooked wheat, ricotta cheese, salumi, and formaggi. This version is reminiscent of the casatiello napoletano and is perfect for Easter picnics.
Ingredients:
- Pasta brisée (homemade or store-bought)
- Cooked wheat
- Ricotta cheese
- Salumi (such as salami, prosciutto, or pancetta), diced
- Formaggi (such as caciocavallo, provolone, or mozzarella), diced
- Milk
- Butter
- Lemon zest
- Parmesan cheese
- Egg yolk
- Salt and pepper
Preparation:
- Prepare the pasta brisée: Combine flour, salt, Parmesan cheese, and strutto (or butter) in a bowl. Work the mixture with your fingers until it resembles coarse crumbs. Add cold water, a little at a time, until a smooth and homogeneous dough forms. Wrap the dough in plastic wrap and refrigerate for at least an hour.
- Prepare the cooked wheat: Rinse the cooked wheat and drain well. Place it in a saucepan with milk, butter, a pinch of salt, and a small piece of lemon zest. Cook over medium heat, stirring frequently, until the milk is absorbed and the mixture is creamy. Let it cool completely.
- Prepare the filling: In a bowl, mix the ricotta cheese with an egg yolk until smooth. Add the cooled cooked wheat, diced salumi, and diced formaggi. Season with salt and pepper to taste.
- Assemble the pastiera: Roll out the pasta brisée to a thickness of about 3-4 mm. Line a baking dish with the dough, leaving an overhang. Prick the bottom of the crust with a fork.
- Fill the crust with the ricotta mixture.
- Cut the remaining pasta brisée into strips and arrange them over the filling in a lattice pattern.
- Trim the edges of the crust and crimp them decoratively.
- Preheat the oven to 175°C (static).
- Bake the pastiera salata for 40 minutes or until golden brown.
- Let it cool completely before slicing and serving.
Pastiera di Pasta: A Pasta Bake
Pastiera di pasta is similar to a pasta bake, cooked with eggs like a frittata.
Leggi anche: Ricetta Pastiera Napoletana Tradizionale
Ingredients:
- 500g mixed pasta (or macaroni)
- 5 eggs (large)
- 300g mozzarella (or provola)
- 200g salami (Naples type or sausage)
- 40g Parmesan cheese (grated)
- 1 tablespoon lard (or butter)
- Salt to taste
- Pepper to taste
- A few flakes of lard (or butter) for topping
Preparation:
- Cook the pasta al dente in salted water.
- Meanwhile, prepare an egg mixture by whisking eggs, salt, pepper, and Parmesan cheese.
- Dice the salami (or sausage) and cheese (provola or mozzarella).
- Drain the pasta and transfer it to a bowl. Add a knob of lard (or butter) and mix well.
- Add the egg mixture and mix thoroughly.
- Transfer the pasta to a greased baking dish. Sprinkle with pepper and a few flakes of lard or butter.
- Bake in a preheated oven at 180°C for 30-40 minutes.
- Let it rest for a few minutes before serving.
Variations and Customization
The beauty of pastiera salata lies in its versatility. You can customize the filling to your liking, using different types of salumi, formaggi, and vegetables. Some popular additions include:
- Prosciutto cotto (cooked ham)
- Pancetta affumicata (smoked bacon)
- Artichokes
- Peas
- Spinach
- Mushrooms
Tips for Success
- Use high-quality ingredients for the best flavor.
- Don't overcook the spaghetti or pasta. It should be al dente.
- Let the pastiera salata cool completely before slicing and serving. This will allow the flavors to meld together and the pie to set properly.
- If you are using a homemade pasta brisée, be sure to chill it thoroughly before rolling it out. This will prevent it from shrinking during baking.
- For a richer flavor, use strutto (lard) in the pasta brisée instead of butter.
- To prevent the crust from getting soggy, prick the bottom of the crust with a fork before filling it.
Serving and Enjoying Pastiera Salata
Pastiera salata is typically served cold or at room temperature, making it a perfect dish for picnics and gatherings. It can be enjoyed as an appetizer, a main course, or a side dish. It pairs well with a variety of wines, such as a crisp white wine or a light-bodied red wine.
Leggi anche: Segreti e Consigli per la Pastiera Perfetta
Leggi anche: Ricetta: Pastiera al Cioccolato