Strawberry Sauce For Pastiera Recipes

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PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE



Pastiera With Strawberry Sauce - Easter Ricotta Cake image

I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn't find one like it. This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Martha Stewart Living.

Provided by Derf2440

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 15

1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
unsalted butter, for pan
all-purpose flour, for pan
3 lbs fresh ricotta cheese, drained 3 hours, preferably over night, through cheesecloth
3 large eggs, plus
3 large egg yolks, lightly beaten
confectioners' sugar, for dusting
1 pint fresh strawberries or 1 pint raspberries
2 tablespoons sugar
2 teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 316.9, Fat 15, SaturatedFat 8.8, Cholesterol 128.6, Sodium 183.8, Carbohydrate 32, Fiber 0.8, Sugar 21.8, Protein 14

STRAWBERRY SAUCE



Strawberry Sauce image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 4

3 cups strawberries, finely chopped
1/2 cup sugar
Juice of 1/2 lemon
1 teaspoon vanilla extract

Steps:

  • Combine the strawberries, sugar, lemon juice and 2 tablespoons water in a saucepan. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes. Remove from the heat; stir in the vanilla.
  • Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. To store, cover and refrigerate up to 4 days.

STRAWBERRY SAUCE FOR PASTIERA



Strawberry Sauce for Pastiera image

Serve this sauce with our Pastiera.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 3

1 pint strawberries, hulled and halved
2 tablespoons sugar
2 teaspoons freshly squeezed lemon juice

Steps:

  • Combine all ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.

PASTIERA WITH STRAWBERRY SAUCE



Pastiera with Strawberry Sauce image

Categories     Cake     Sauce     Bake     Easter     Strawberry     Spring     Boil

Yield Makes one 8-inch cake

Number Of Ingredients 17

1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
Unsalted butter, for the pan
All-purpose flour, for the pan
3 pounds fresh ricotta cheese, drained 3 hours or, preferably, overnight
3 whole large eggs plus 3 large yolks, lightly beaten
Confectioners' sugar, for dusting
Strawberry Sauce (recipe follows)
Strawberry Sauce
1 pint strawberries, hulled and halved
2 tablespoons sugar
2 teaspoons fresh lemon juice
(makes 1 1/2 cups)

Steps:

  • Bring the milk to a boil in a large saucepan over medium-high heat. Stir in the rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the rice is very tender and has absorbed all the liquid, about 30 minutes.
  • Remove the pan from the heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard the vanilla bean.
  • Preheat the oven to 350°F. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into the prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer the pan to a cooling rack.
  • When the cake has completely cooled, run a knife around the edge to loosen. Gently remove the ring; transfer the cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.
  • Strawberry Sauce
  • Combine all the ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.
  • About Pastiera
  • Pastiera, a traditional Neopolitan Easter "pie," is actually a type of cheesecake. Though no two recipes are alike, all contain ricotta cheese and a sweetened grain (usually rice or wheat berries), symbolizing spring's fertility.

NICOLE'S STRAWBERRY SAUCE



Nicole's Strawberry Sauce image

Nicole Plue, pastry chef at New York City's Guastavino, uses this sauce as the final touch on her Rhubarb-Strawberry Pavlova.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 2 cups

Number Of Ingredients 3

2 pints strawberries, hulled and halved
3/4 cup sugar
Juice of half a lemon

Steps:

  • In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over low heat until sugar dissolves. Increase heat to medium high, and continue to cook, stirring occasionally, until strawberries are soft and have released most of their juice, about 10 minutes.
  • Strain mixture through a fine-mesh sieve into a medium bowl. Chill until ready to use.

PANNA COTTA WITH FRESH STRAWBERRY SAUCE



Panna Cotta With Fresh Strawberry Sauce image

My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!

Provided by Colleen Mitchell

Categories     World Cuisine Recipes     European     Italian

Time 4h33m

Yield 6

Number Of Ingredients 9

1 ½ cups milk
1 (.25 ounce) envelope unflavored gelatin
1 ½ cups whipping cream
¼ cup white sugar
2 teaspoons vanilla extract
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
¼ cup white sugar
¼ cup water

Steps:

  • Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
  • Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
  • To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
  • Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.

Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g

PASTIERA (WHEAT AND RICOTTA TART)



Pastiera (Wheat and Ricotta Tart) image

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

2 1/3 cups unbleached all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 lemon, zest of, freshly grated
1 orange, zest of, freshly grated
3/4 cup unsalted butter, cut into small even cubes and chilled hard (1 1/2 sticks)
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/4 cup milk
2 -3 drops ice water, if necessary
1 lb cooked arborio rice (grana cotto) or 1 (16 ounce) can canned cooked wheat (grana cotto)
3/4 cup milk
1/2 cup granulated sugar
2 tablespoons granulated sugar
1 lemon, zest of, freshly grated
1/2 teaspoon ground cinnamon
1 lb fresh ricotta
3 large eggs
1/2 teaspoon pure vanilla extract
1 oranges, zest of, freshly grated or 1 1/2 teaspoons orange flower water
1/4 cup diced candied orange peel
1/4 cup diced candied citron peel
1 egg, for egg wash

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 TART)



Pastiera (Italian Easter Tart) image

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

1 ⅛ cups cooked wheat berries
¾ cup milk
2 tablespoons unsalted butter
2 lemons, zested, divided
1 (15 ounce) package pastry for a 9-inch double crust pie
1 (15 ounce) container sheep's milk ricotta cheese
1 ¾ cups white sugar
2 eggs
2 egg yolks
2 tablespoons orange flower water, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 ounces candied orange peel, diced
1 egg, lightly beaten
1 tablespoon confectioners' sugar

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

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