The Neapolitan pastiera in air fryer: halved times, impeccable result. Follow the whole procedure and prepare the pastiere for Easter will be a success
The Neapolitan pastiera is an icon of Neapolitan cuisine, traditionally prepared during the most important holidays, especially at Easter. Although many could consider sacrilege to cook it in an air fryer, with the right advice the result will still be exceptional.
Here is the recipe and instructions to follow if you want to prepare the Neapolitan pastiera at home (the doses are for two trays of 28/30 cm each):
Ingredients for custard
Prepare the shortcrust pastry the night before, the cream and the wheat, carefully following the instructions on the jar. The following day, when you are ready, in a large bowl crush the ricotta with the sugar until a creamy consistency is obtained, using a fork.
Add the eggs one at a time, then add the cinnamon and cream, stirring constantly. Add the wheat, the vials of Millefiori and finally the slightly floured candied fruit, to prevent them from depositing on the bottom. Prepare the trays by covering them with the shortcrust pastry, pour the mixture and decorate with remaining shortcrust pastry strips.
Cooking in air fryer
To cook the Neapolitan pastiera in the air fryer, start preheating to 160 ° C for 5 minutes. Then place the mold with the pastiera in the basket and cook at 155 ° C for 30 minutes, then raise the temperature at 190 ° C for a further 5 minutes.
To check cooking, use the toothpick test. If the base is not very cooked, turn it upside down and cook it for another 5 minutes at 190 ° C.
How to keep the pastiera
The Neapolitan pastiera is well preserved for several days, preferably in the refrigerator, inside an airtight container.
The day following the preparation, the flavors will have had time to further mix, making the Neapolitan pastiera even more delicious.
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