Neapolitan Ricotta And Wheatberry Pie Recipes

EASTER GRAIN PIE

Steps:

• Bring water to a boil in a large saucepan. Pour in wheat and allow to boil 40 minutes. As wheat is cooking, beat eggs in a large bowl while gradually adding 1 cup sugar to eggs. Mix in fruit, ricotta, vanilla extract, cinnamon, lemon rind, and orange rind.
• When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl, and mix in shortening and salt. Stir until shortening is melted, then stir wheat mixture into ricotta mixture along with the rest of the cooked wheat berries.
• Preheat oven to 375 degrees F (190 degrees C).
• Line two 9 inch pie pans with pastry. Cut remaining pastry into strips for tops of pies. Spoon half of filling into each pan. Cover with pastry strips to form lattice tops. Crimp edges.
• Bake in preheated oven for 45 minutes, until crust is golden brown. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving. Store any leftovers in refrigerator.

NEAPOLITAN EASTER PIE

Steps:

• Vanilla Pastry Cream:Bring milk and vanilla seeds and pod to a simmer in a medium saucepan. Remove from heat. Cover; let stand 20 minutes.
• In a large bowl, whisk egg yolks until smooth. In a medium saucepan, combine sugar and cornstarch. Gradually add milk mixture in a slow, steady stream and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes.
• Whisking constantly, slowly pour one-third of milk mixture into egg yolks. Pour mixture into remaining milk in saucepan. Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to coat the back of a spoon, 2 to 4 minutes. Remove from heat.
• Strain mixture through a fine sieve into a heatproof bowl; discard solids. Cover with parchment or plastic wrap, pressing directly on surface to prevent a skin from forming. Refrigerate until well chilled and firm, at least 2 hours or up to 2 days. Whisk to soften slightly just before using.
• Crust:In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer on medium speed, beat butter and sugar until pale and fluffy, about 3 minutes. Beat in orange zest. Add eggs, one at a time, beating until each is fully incorporated. Reduce speed to low, and beat in flour mixture.
• Divide dough into 2 disks, one larger (approximately two-thirds of dough) and one smaller. Press each piece into a disk; wrap in plastic and refrigerate 1 hour or up to 1 day.
• Filling:Place wheat berries in a medium bowl. Add enough water to cover by 2 inches. Refrigerate overnight.
• Drain wheat berries, and transfer to a medium saucepan with milk, water, butter, and salt. Bring to a boil, then reduce to a simmer, and cook until tender, about 1 hour. Drain, and spread on a baking sheet. Let cool about 30 minutes.
• Preheat oven to 375 degrees. In a medium bowl, stir together ricotta and sugar. Add cooled wheat berries and pastry cream. Stir to combine.
• On a lightly floured surface, roll out larger piece of dough to a 14-inch round, about 1/8 inch thick. Fit into a 10-by-2-inch springform pan. Pour filling into shell. Trim excess dough to 1/2 inch above filling. Roll out remaining piece of dough, 1/8 inch thick. With a pastry wheel, cut into twelve 3/4-inch strips. Weave strips into a lattice over filling; trim lattice flush with edge of dough.
• Lightly beat egg and brush evenly over top of pie. Bake until crust is golden and filling is bubbling, 60 to 90 minutes. Transfer to a wire rack, and let cool 20 minutes. Run a sharp knife around edge to gently loosen pie. Remove outer ring from springform pan. Let pie cool completely. Serve.

NEAPOLITAN RICOTTA AND WHEATBERRY PIE

Steps:

• Cover wheat berries with cold water in a bowl, then chill, covered, 8 to 12 hours. Drain in a sieve and rinse.
• Make pastry while wheat berries soak:
• Sift together 2 1/4cups flour, 1/4 cup sugar, baking powder, and 1/2teaspoon salt. Blend in 1 1/4sticks butter (1/2 cup plus 2 tablespoons) with a pastry blender or your fingertips until mixture resembles coarse meal. Add 2 whole eggs and stir with a fork until a crumbly dough forms.
• Turn dough out onto a work surface. Divide in half and with heel of your hand smear each piece of dough twice with a forward motion to help distribute fat. Gather dough and form into 2 disks. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Make filling:
• Bring soaked wheat berries and cold water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until wheat berries are tender, about 1 1/2 hours. Add remaining 1/2 teaspoon salt and simmer 5 minutes more. Drain in sieve and rinse under cold water until cool. Drain well.
• Whisk together 2 yolks and 1/4 cup sugar, then whisk in cornstarch and remaining 3 tablespoons flour until smooth. Bring milk to a boil in a small heavy saucepan, then gradually add hot milk to yolks, whisking.
• Pour custard into saucepan and bring to a boil over moderately low heat, whisking constantly (custard will get very thick), then boil, whisking, 1 minute. Remove from heat and whisk in vanilla and remaining 1/4 stick (2 tablespoons) butter. Transfer pastry cream to a bowl and chill, its surface covered with wax paper.
• Beat together ricotta and remaining 1/3 cup sugar with an electric mixer at medium speed until sugar is dissolved, about 3 minutes. Beat in flower water, pastry cream, and remaining 2 yolks, then stir in zest, citron, cinnamon, and wheat berries.
• Assemble and bake pie:
• Preheat oven to 350°F.
• Roll out half of dough into a 13-inch round on a well-floured surface with a floured rolling pin. Fit dough into a 9-inch (24-centimeter) springform pan (dough is very tender and will crack). Press dough against side of pan and patch any cracks. Chill.
• Lightly beat remaining egg. Roll out remaining dough into a 10-inch round and transfer to a baking sheet. Brush dough with some of egg, then cut into 10 (1-inch) strips with fluted pastry wheel.
• Spoon filling into chilled pie crust (filling will not reach top of crust).
• Arrange 5 dough strips vertically on filling (1 inch apart), pressing ends of strips into crust. Arrange remaining 5 strips over them in same manner to form a diagonal lattice. Trim crust 1/2 inch from top of filling, then fold over lattice. Brush edge with some of egg.
• Bake pie in middle of oven until pastry is golden and filling is puffed and set, about 1 1/2 hours, covering top of pie with foil after 50 minutes to prevent over-browning. Transfer to a rack to cool. Run a thin knife around edge of pie and remove side of pan. Chill pie at least 2 hours. Bring to room temperature before serving.

PASTIERA NAPOLETANA (NEAPOLITAN WHEATBERRY AND RICOTTA EASTER CAKE) RECIPE - (4.5/5)

Steps:

• For the pastry: Mix the dry ingredients together in a bowl. Chop the cold butter into small pieces and pulse together in a food processor until it resembles breadcrumbs. Add the egg and lemon zest and knead just until the mixture comes together. If you find it a bit dry, add some cold water, a tablespoon at a time until it forms a dough; if it's too wet, add a bit of flour. Cover in plastic wrap and rest at least 30 minutes or overnight. If you're using uncooked wheat berries, then you first need to cook them by soaking them in water for 3 days (change the water twice a day), then draining and cooking in a large pot of at least 4 cups of fresh water. Simmer for 1 ½ hours without stirring, until soft. Drain and reserve until needed (this will keep well in an air tight container the fridge for 1 week) then carry on to the next step. If using pearl barley as a substitute, leave the uncooked barley to soak in a large bowl of fresh water overnight, then the next day cook it in plenty of water for 30 minutes or until soft. Drain then follow the rest of the recipe. Place the cooked wheat berries in a saucepan over medium heat with the butter, milk and lemon zest. Bring to a boil gently, stirring occasionaly until it becomes very thick and creamy like oatmeal, about 15 minutes. Let cool until needed. In a bowl, beat the eggs and extra yolks with the ricotta, sugar, vanilla, cinnamon and orange blossom water until creamy. Leave this mixture to rest several hours (better if overnight) in the fridge. Fold the cooled wheat berry cream and the rested ricotta mixture together with the finely chopped candied citron. Roll out about two thirds of the pastry and place in a 10 inch (25 centimeter) greased springform tin. Cut off any overhang and add to the remaining pastry, roll out again and with a pastry crimper wheel, cut long strips about ¾ an inch wide. Fill the pastry base with the ricotta mixture and even out the borders of the pastry to the level of the mixture. Lay the long pastry strips gently across the top to form a a criss-cross diamond pattern (not square), pressing the strips on the edge of the pastry very gently. If desired, you can brush the lattice gently with some egg wash to make it shiny. Bake the pastiera for 1 hour at 390ºF (200ºC) until the pastry is golden and the pastiera is amber-brown on top. Allow to cool completely inside the springform pan before removing or chilling. Ideally serve the pastiera the next day (remove it from the fridge at least 30 minutes before eating to take away some of the chill) with some powdered sugar sifted over the top. Store any leftovers in the fridge.

NEAPOLITAN WHOOPIE PIES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Combine cake mix, vegetable oil, and eggs in a large bowl.
• Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
• Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
• Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
• Freeze for at least 1 hour before serving.