Pastia Food

PASTIA

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. Spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. Cool and serve.

PASTIA RECIPE - (4.5/5)

Steps:

• Boil noodles and rinse in cool water. Let Cool. Put 1/2 Stick of Butter in noodles and mix 3/4 Cup milk Mix additional 2 cups milk with eggs, cinnamon, sugar and vanilla. Spread noodles in well greased baking pan. Pour liquid mixture over noodles and bake 1 to 1 1/2 hours at 350 degrees fahrenheit. Refrigerate until set.

PASTIERA NAPOLETANA

Steps:

• For the Pasta Frolla, combine dry ingredients in food processor and pulse to mix. Cut butter into 8 pieces and add. Pulse to mix in finely. Add eggs and pulse until dough forms a ball. Remove from work bowl, wrap and chill dough.
• Soak the wheat in water to cover overnight if possible. Drain the wheat and place in a pan with salt and water to cover by 3 to 4 inches and simmer until tender, about 2 hours. Add water as necessary to keep from drying out and sticking. Cool and refrigerate until needed.
• For the pastry cream, combine sugar and flour in a small, non-reactive saucepan. Stir well to mix and add the milk, slowly, whisking it in smoothly. Whisk in the egg. Cook over low heat, stirring constantly, until the pastry cream thickens and comes to a boil. Boil, stirring vigorously, about 1/2 minute. Remove from heat, stir in vanilla and scrape into a clean bowl. Press plastic wrap against the surface and chill.
• For the filling, place ricotta in a mixing bowl and stir the cooled pastry cream to make a smooth, creamy mixture; stir in the sugar, eggs and remaining ingredients. Stir in the cooked wheat kernels.
• Preheat oven to 350 degrees and set a rack in the lowest level. Butter a 9-inch cake pan, 2-inches deep. To assemble, cut off 1/3 of the Pasta Frolla and reserve it. Roll the 2/3 of the dough into a 14-inch disk and line the prepared pan with it. Allow the dough to hang over the edge of the pan. Pour in the filling and sprinkle it with the cinnamon. Roll the remaining 1/3 of the dough into a 10-inch square. Cut it into 10 1-inch wide strips. Paint the strips with the egg wash. Moisten the rim of the dough on the pan with the egg wash, and adhere 5 strips in each direction, forming a diagonal lattice. Trim away any excess dough even with the top of the pan and push the dough all around off the top rim of the pan so that it is completely within the pan.
• Bake about 45 minutes, until the filling is set and the pastry is light golden. Cool in the pan before unmolding. To unmold, invert onto a flat plate, lift off the pan, replace the pan with another plate or platter, then re-invert, so that the Pastiera is right side up. Serve the Pastiera at room temperature.

PASTINA FOR ONE

Steps:

• Bring 1 cup of water to a boil in a small saucepan.
• Add pastina and salt, cook until most of the water is absorbed, 3 to 4 minutes.
• Turn off heat and add the egg, letting it cook on the hot pasta.
• Add the butter, cheese and a little pepper.

MOROCCAN PASTILLA

Steps:

• THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours.
• THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled and diced); kernels of corn; etc. Bring to a boil and then simmer until the vegetables and meat are thoroughly cooked (20-30 minutes).
• THE NUTS: Preheat the oven to 350ºF. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool.
• THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg.
• THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned.
• THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat.
• THE PASTILLA: Melt 1 cup butter or margarine. Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the phyllo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed phyllo dough.
• FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts.
• Fold the remaining sheets of phyllo dough to fit the pan. Reserve 2 sheets for the topping. Stack the phyllo over THE NUTS, brushing each layer with butter. Fold the edges of the phyllo that extend beyond the pan in toward the center. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter.
• Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes.
• Bake until well browned and heated through (45 minutes to an hour).
• Remove the pan sides.
• Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top.
• Serve immediately, cut into the marked wedges.