PASTIERA (ITALIAN EASTER TART)
Pastiera is among the most iconic of Italian desserts. Originally from Naples, it's most typical during Easter season, but it is served year around. The traditional filling is made of cooked wheat berries and sheep's milk ricotta. [Recipe originally submitted to Allrecipes.it]
Provided by Nesrine
Categories World Cuisine Recipes European Italian
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
- Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
- Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
- Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
- Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
- Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.
Nutrition Facts : Calories 710.7 calories, Carbohydrate 105 g, Cholesterol 146.9 mg, Fat 27.2 g, Fiber 6.5 g, Protein 16.7 g, SaturatedFat 9.8 g, Sodium 359.2 mg, Sugar 46.4 g
PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)
This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.
Provided by Nesrine
Categories Holidays and Events Recipes Easter Desserts
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
- Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
- Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
- Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
- Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 g
PASTIERA (WHEAT AND RICOTTA TART)
A traditional Neapolitan Easter pastry. It uses "grano cotto" - literally, "cooked grain" - which is cooked wheat. You could substitute cooked arborio rice if you can't find the grano cotto; try an Italian specialty deli. The rice is listed first in the ingredients in order to generate nutrition information, but the grana cotto is definitely preferred! This recipe is adapted from Gina DePalma's recipe posted at Serious Eats. She notes that this is a fairly adult dessert - not too sweet, with unusual and subtle flavors.
Provided by DrGaellon
Categories Tarts
Time 3h
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Place the flour, sugar, salt, baking powder and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients.
- Add all of the cold, cubed butter to the bowl, and process until the mixture is sandy and there are no visible lumps of butter.
- In a small bowl, whisk together the egg, egg yolk, vanilla extract and milk. Add the wet ingredients to the food processor and pulse three or four times or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.
- Remove the dough from the food processor and knead by hand briefly to even out any dry or wet spots. Form the dough into a ball, flatten into a disc, wrap in plastic and chill until firm, 1 to 2 hours.
- Place the cooked grain, milk, sugar, lemon zest and cinnamon in a 2-quart saucepan and cook over low heat, stirring often with a wooden spoon until the mixture is creamy. The grains will retain their shape, but the rest of the mixture should be soft and smooth and there should be no huge clumps of grain; it should resemble creamy oatmeal. Transfer the grain mixture to a shallow bowl and allow it to cool completely.
- On a floured board, roll 2/3 of the pasta frolla into an 11-inch circle, 1/8th of an inch thick. Transfer the dough to a deep, 9-inch pie plate, or a 9 x 2-inch layer cake pan by rolling the dough around the pin and then unrolling it onto the pan. Press the dough into the bottom and sides of the pan, then trim the dough to leave a 1/2-inch overhang. Gather the scraps and save them for another use. Chill the shell while you put together the rest of the filling. (You can use a larger pan, but the filling will not be as deep.).
- Preheat the oven to 350°F and position a rack in the middle of the oven.
- If you like, you can give the ricotta a quick spin in the food processor to smooth it out, but this is optional. Place the ricotta in a large bowl and whisk in the eggs, vanilla, and orange flower water or orange zest. Mix in the grain mixture and candied fruits, making sure all the ingredients are completely combined.
- Roll out the remaining pasta frolla into a rectangle at least 11 inches long and 6 inches wide. Using a pastry cutter, make 6 or 7 long strips of dough, 3/4-inch wide.
- Pour the filling into the chilled shell and carefully arrange the enough of the strips on top to form a lattice pattern. Pinch the edges together with the overhang to seal. Trim all the pastry flush with the top of the pan, then gently roll it down and inward with your finger to form a lip around the perimeter.
- Use a fork to slightly beat the egg with a small splash of water to make an egg wash. With a pastry brush, glaze the pastry strips and edges. Bake the pastiera on the middle rack of the oven for 55 to 60 minutes, rotating it 180° after 20 minutes to ensure even browning. If necessary, you can protect the edges from overbrowning with some strips of aluminum foil.
- The pastiera is done when the filling is set but jiggly and the pastry is golden brown. A knife inserted in the center will come out clean. Remove it from the oven and set it to cool on a rack. Allow the pastiera to cool completely, or chill it overnight before cutting it into wedges to serve.
Nutrition Facts : Calories 502.9, Fat 20.1, SaturatedFat 11.8, Cholesterol 158.3, Sodium 187.1, Carbohydrate 66.9, Fiber 1.8, Sugar 16.4, Protein 12.9
PASTIERA (ITALIAN EASTER PIE)
Make and share this Pastiera (Italian Easter Pie) recipe from Food.com.
Provided by Member 610488
Categories Pie
Time 1h15m
Yield 1 9 inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Crack the eggs into a large bowl and beat until well blended. Beat in the sugar, then stir in the ricotta, lemon juice and rind until thoroughly incorporated.
- Add the cream and stir until smooth and creamy. Fold in the rice, then stir in the cinnamon. Pour the filling into the pie crust.
- Place in the oven and bake until a toothpick inserted in the center comes out clean and the top is nicely browned (45-60 minutes). Let cool completely on a wire rack before serving.
Nutrition Facts : Calories 4550.9, Fat 306.2, SaturatedFat 165, Cholesterol 1429.7, Sodium 1693.5, Carbohydrate 375.1, Fiber 7.9, Sugar 252.5, Protein 89.4
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