Savory Pastiera Neapolitan Recipe for Easter Monday with Extra Virgin Olive Oil “Selezione Anna Bulgari” Tenuta Calissoni Bulgari

Easter Monday is a celebration that follows the solemn Easter, also known as "Angel Monday", celebrated to commemorate the angel's meeting with Mary Magdalene, Salome and Mary mother of James and Joseph at the tomb of Jesus. This day, established by the Italian State after the war to extend Easter celebrations, is rich in regional traditions and represents an ideal moment to share delicacies with the family or during outdoor picnics.

The Pastiera Salata, a Neapolitan recipe perfect for Easter Monday, is a savory interpretation of the traditional sweet pastiera, a dessert symbol of rebirth and Neapolitan tradition. This rustic tart, available on OlioEvo.eu with the “Selezione Anna Bulgari” Extra Virgin Olive Oil from Tenuta Calissoni Bulgari, embodies the authenticity of Campania's Easter gastronomy.

On this special day, Italian tables are filled with delicacies ranging from savory pies such as the Ligurian Pasqualina cake, a symbol of prosperity with its 33 sheets, to traditional peasant dishes such as Neapolitan casatiello and pasta omelettes, up to desserts symbols such as the Easter dove, emblem of peace and love.

The savory pastiera proposed today, inspired by the historical roots of the original recipe, features a savory pastry filled with ricotta, cooked wheat, cured meats and typical cheeses, such as pecorino and Parmesan. The St. Andrew's cross decoration on the surface recalls the seven legendary gifts offered to the mermaid Parthenope, a legend that surrounds the origins of this dish.

Extra virgin olive oil is an essential element in this preparation, giving depth and liveliness to the flavours. The “Selezione Anna Bulgari” Extra Virgin Olive Oil from Tenuta Calissoni Bulgari, available on OlioEvo.eu, is an Italian excellence obtained from first choice olives through mechanical processes. Its medium intense fruitiness with hints of green olive and herbaceous notes and green tomato make it the perfect accompaniment to enhance the flavors of this traditional dish.

OlioEvo.eu is the point of reference for lovers of high quality extra virgin olive oil, offering a vast selection of products from various Italian regions and guaranteeing the authenticity and genuineness of the gastronomic excellences of our country. With OlioEvo.eu, every dish becomes an extraordinary culinary experience, enriched by the tradition and quality of the best Italian oils.

Let's get to today's recipe:

Ingredients for the base:

500 grams of flour

160 ml Extra Virgin Olive Oil “Selezione Anna Bulgari” Tenuta Calissoni Bulgari available on OlioEvo.eu

1 egg

salt

water q.b. b.

1 sachet of yeast for savory cakes

Ingredients for the filling:

400 grams of sheep's ricotta

100 grams of pecorino Romano

100 grams of Parmigiano Reggiano

250 grams of cured meats of your choice, preferably salami

200 grams of cooked wheat

200 ml of milk

2 tablespoons of Tenuta Calissoni Bulgari Extra Virgin Olive Oil “Selezione Anna Bulgari” available on OlioEvo.eu

5 eggs

salt

freshly ground black pepper

Preparation:

To start, let's prepare the dough: pour the flour, salt and add the “Selezione Anna Bulgari” extra virgin olive oil into the bowl of the mixer. We start the planetary mixer and add an egg, together with the sachet of yeast for savory cakes. We add water little at a time until we obtain a smooth and compact dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Let's move on to preparing the filling: pour the milk, wheat, “Selezione Anna Bulgari” extra virgin olive oil and a pinch of salt into a saucepan. Bring everything to the boil, stirring continuously until the milk is completely absorbed. Once ready, let it cool.

In a large bowl, mix the eggs with the ricotta and add the mixture to the previously prepared wheat. Add the other ingredients and mix well until you obtain a smooth and creamy filling.

Now it's time to roll out the dough: take the dough from the refrigerator and roll it out on a floured surface until you obtain a uniform thickness. We line a baking tray with baking paper and place the rolled out dough, pour the prepared filling over it and distribute it evenly. We use the leftover pasta strips to decorate the surface.

Bake at 180 degrees Celsius for approximately 1 hour and 10 minutes, or until the pastiera is golden and cooked.

Our Savory Pastiera, enriched with the high quality extra virgin olive oil “Selezione Anna Bulgari” from Tenuta Calissoni Bulgari available on OlioEvo.eu, is ready to be enjoyed and shared with our loved ones.