Pastiera Easter Ricotta And Wheatberry Pie Recipes

PASTIERA NAPOLETANA RECIPE

Steps:

• Place the flour, sugar and salt in the bowl of a stand mixer and stir to combine.
• Add the cubed butter and mix till coarse crumbs form.
• Mix in the lightly beaten eggs, vanilla extract and orange zest until it forms a smooth ball. (takes less than a minute).
• Wrap the dough in cling wrap and allow to chill in the fridge for 1 hour.
• Meanwhile spoon the jar of the cooked wheat in a medium sized stock pot.
• Add in the milk, vanilla bean and lemon zest.
• Bring to a boil over medium heat then reduce the heat to a simmer and cook for about 25 minutes or until the mixture thickens and has absorbed most of the liquids.
• Stir frequently making sure to keep an eye on it so the wheat berries do not stick to the pot and burn.
• Scrap out the any remaining seeds from the vanilla bean. Stir them back into the cooked wheat mixture and set aside to cool.
• While the mixture cools, grease a 25cm round tart tin with a removable bottom and set aside. (I used a 25cm (10 inch) deep quiche pan with removable bottom however any 10 inch pie dish would also work).
• Cut a quarter of the dough off, reserving it for the lattice top.
• Roll out the remaining dough to about 1/8 inch thick and line the tart tin with the rolled dough.
• Trim off any excess dough with a knife.
• In a medium sized bowl mix together the ricotta, the 2 whole eggs plus 2 egg yolks until light and fluffy.
• Mix in the powdered sugar (icing sugar), orange blossom water, orange and lemon zests until combined.
• Stir in the cooled wheat mixture.
• In a separate bowl beat the two remaining egg whites just until stiff peaks form and then softly fold them into the ricotta mixture.
• Pour the ricotta mixture into the prepared pie.
• Roll out the remaining pastry dough and cut out 9 strips of dough slightly longer than the pie tin. (about 1 inch wide)
• Place the strips of dough over the filling in a criss-cross pattern and trim off any excess.
• Brush the strips of dough with milk and bake the pie in a preheated oven at 350 degrees F, for about 60 minutes or until a lovely golden brown.
• Allow the ricotta pie to cool completely before refrigerating then dust with powdered sugar just before serving.
• This ricotta pie actually tastes better the day after it's baked making it a great make ahead dessert.

PASTIERA (ITALIAN EASTER TART)

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.

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.

PASTIERA ( EASTER RICOTTA AND WHEATBERRY PIE)

Steps:

• FOR THE CRUST: In a mixing bowl mix together Crisco, butter, sugar and eggs. Add flour and baking powder. Use as much flour as needed to obtain a firm but spreadable consistency. Add ice water by the teaspoonful to help obtain the right malleable consistency. Roll out the dough on a floured surface using a rolling pin to make the crust. If decorative strips are desired, crust recipe may be doubled and that dough can be cut with a pastry cutter with plain or decorative crimper blades into 1/2 inch wide strips. The strips should be long enough to go from one side of the cake pan to the other. FOR THE FILLING: Cream together ricotta and sugar; add the eggs a few at a time... mix well. Add all the remaining ingredients...mix thoroughly. Place the thin rolled out crust in two 9" pans. Pour half of the creamy filling into each cake pan. If desired place decorative strips in a basket weave fashion on top of the cakes. Place in a 375 degree oven for approximately 50 minutes to one hour or to when the pastiera is a nice golden color.

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 (ITALIAN EASTER PIE)

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.

EASTER WHEAT PIE (PASTIERA DI GRANO) RECIPE - (4.3/5)

Steps:

• Pie crust: Sift flour and sugar into a bowl. Cut in butter with a pastry blender or with fingertips to distribute butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden spoon. Work with hands until dough is manageable. Add milk to hold together. Turn into a lightly floured board and knead until smooth. Form into a ball and chill 30 minutes. Then divide the ball in two. Roll out on lightly floured board to about 1/4 thick (large enough to line a deep 10" pie plate). Butter pie plate an line with pastry leaving a 1/2 inch overhang. Roll out other piece of dough and cut into 1/4 inch strips for lattice work topping. Filling: In scalded milk, mix can of wheat 1/4 teaspoon salt and sugar. Boil for 5 minutes. Remove from heat, add citron and orange peel, set aside. Meanwhile beat ricotta and 1 cup of sugar then add 6 egg yolks, vanilla and orange water. Blend well. Stir in prepared wheat. Then fold-in beaten 4 egg whites. Pour into pie shell. Arrange strips criss-cross over filling to edge and flute heavily. Bake in pre-heated 350 degree oven for about 1 hour or until firm in center. Let cool in oven with door open. Serve sprinkled with confectioners sugar.

PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE

Steps:

• Bring milk to a boil in a large sauce pan over medium high heat.
• Stir in rice, cinnamon, salt and vanilla bean.
• Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
• Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
• Discard vanilla bean.
• Preheat oven to 350°F degrees.
• Butter and flour an 8-inch springform pan.
• In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
• Pour into prepared pan.
• Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
• Transfer pan to cooling rack.
• When cake has cooled completely, run a knife around edge to loosen.
• Gently remove ring; transfer cake to a serving plate.
• Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
• Sauce:.
• Combine all ingredients in a medium nonreactive saucepan.
• Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
• Serve warm or at room temperature.