If the pastiera is left over from Easter lunch, do not worry: here's how to keep it in the best way, for a few days or up to two months
He is about to end up run over, his mother saves him
The pastiera is one of the most emblematic desserts of the Neapolitan Easter tradition (and not only). Few very fresh and high quality ingredients - including eggs, ricotta, orange peel - and seven strips of shortcrust pastry to decorate the surface browned by cooking make this dessert famous all over the world, protagonist in the windows of pastry shops as on our tables. on Easter days.
(Read also: Neapolitan Pastiera: the original recipe for Easter cake)
But what to do if, after the lavish Easter and Easter Monday banquets, we realize that a lot of pastiera is left over? How to keep this dessert in an optimal way and not to spoil the freshness of its ingredients. Let's see some tips to keep the pastiera in for a few days or even for months and, above all, what are the mistakes to avoid.
If we intend to continue enjoying the pastiera in the days following Easter, there is no need to keep the dessert in the fridge. Placed in a cool and dry place, at room temperature, the pastiera is preserved fragrant and fragrant for up to a week. On the contrary, storing it in the refrigerator would moisten the pastry too much, making it lose its crunchiness and body.
If, on the other hand, the advanced pastiera is too much and we already know that we will not be able to consume it within a few days, we can also freeze it and store it for up to two months in our freezer. We recommend dividing the pastiera into portions, if not sliced - so that we can only defrost what we want to eat.
After the pastiera is cooked and well cooled, make the portions and separate the various slices from each other with sheets of parchment paper to prevent them from sticking to each other during the freezing process. We then place the slices in an airtight container and freeze. To consume the pastiera, just take it out of the freezer and let it defrost at room temperature for a few hours, before eating it.
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