PASTIERA NAPOLETANA RECIPE
This recipe for Pastiera Napoletana is a traditional Italian Easter dessert. It's a citrus scented pie made with a ricotta and wheat berry filling, encased in a short crust pastry.
Provided by Marisa
Categories Dessert
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 471 kcal, Carbohydrate 56 g, Protein 12 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 237 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
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 NAPOLETANA
Good things come to those who wait-three days, to be exact.
Provided by Letitia Clark
Yield Serves 8-10
Number Of Ingredients 20
Steps:
- Soak 100 g (3½ oz) farro or wheat grains (berries) in plenty of cold water, changing the water daily, for three days.
- For the pastry, put the flour, icing sugar, salt, orange zest and butter in a food processor and blitz to a fine breadcrumb consistency. Add the egg yolks to the mixer and blend again briefly, until the mixture comes together as a dough (add a tablespoon or two of iced water if the dough is still dry and does not come together). Form the dough into two equal rounds with your hands. Wrap in clingfilm (plastic wrap) and chill in the fridge or freezer, depending on when you want to use it. It needs to rest for at least 30 minutes in the fridge before you roll it.
- Grease a deep 23 cm (9 in) cake tin/crostata tin with butter, then dust it lightly with flour. After the dough has rested, roll it out to a rough 2 mm (1/16 in) thickness and line the cake tin, pushing the dough up the sides of the tin to create a 5-7.5 cm (2-3 in) depth and trimming any overhang. Don't worry too much about perfectly thin, even pastry. Reserve the pastry trimmings for the lattice top. Chill the pastry case in the fridge for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Remove the pastry case from the fridge and blind-bake until just golden, 15 to 20 minutes. Allow to cool while you prepare the filling.
- For the farro or wheat berries, on the third day of soaking, drain the soaked grain. Cook in a saucepan with the milk, cinnamon, lemon zest and salt over a very low heat, covered with a lid. Cook, stirring occasionally for 30-40 minutes until the grain is plump and tender and all the milk had been absorbed. Spread the grain out on a plate to cool completely.
- Preheat the oven to 170°C (340°F).
- For the rest of the filling, whisk or beat the ricotta in a bowl until smooth, then whisk in the egg yolks. Stir in the orange zest, candied fruit, sugar, orange blossom water, vanilla and salt. Into this mixture, stir the cooled cooked wheat. In a separate bowl whisk the egg whites to soft peaks, then fold them gently into the ricotta mixture.
- Pour the whole lot into the prepared pastry case. Cut the leftover pastry dough into strips about 2 cm (¾ in) wide, and arrange them over the top in a diagonal lattice. Use your fingers to press the edges of each strip into the pastry case walls to seal them.
- Brush the top of the tart with the beaten egg and bake for 90 minutes, or until biscuit brown all over.
- Let the tart cool and the filling settle, for at least 12 hours in a cool place before slicing into it. Serve, finally, with coffee and congratulations.
PASTIERA
Scott Conant has only one thing in mind after Easter dinner: his family's Italian cheesecake.
Provided by Scott Conant
Time 2h45m
Yield 16 to 18 servings
Number Of Ingredients 14
Steps:
- Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes.
- Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
- Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula.
- Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing.
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.
MARIA'S EASTER (WHEAT) PIE/"PASTIERA DI GRANO"
This has been our family's traditional Easter dessert since long before I came into being. My grandmother (Maria) made it every year until she turned 78 and then declared "it was too much work." So that was the year (1970), I took over this traditional "labor of love." I still make it every Easter, exactly the same way she did. Here is her recipe. The Prep Time includes all the cooking, the 24 hour soaking time for the "dry" wheat, and chilling of the dough. The Cook Time is the actual baking time for the pies. Requires Two 9 x 2 inch round cake pans (I prefer Pyrex, because you can see how brown the bottom of the crust is).
Provided by Dee514
Categories Pie
Time P1DT3h
Yield 2 Pies (8 servings per pie), 16 serving(s)
Number Of Ingredients 18
Steps:
- ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
- Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
- Remove pan from heat and allow wheat to soak for a full 24 hours.
- After soaking, drain well before using in steps#17-19.
- If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
- Drain well, let cool and use for steps#17-19.
- Crust: Mix flour, sugar and lemon peel together in a bowl.
- Work butter into flour using your fingers (until it is the size of peas).
- Add eggs one at a time, mixing with a wooden spoon.
- Knead the dough lightly until it holds together well and clears the bowl.
- Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
- Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
- Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
- Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
- Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
- Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
- Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
- Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
- Remove from heat and let cool.
- Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
- Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
- If not using the lattice, trim the overhang to 1/4 inch.
- Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
- (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
- Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
- Beat mixture by hand, with a wooden spoon, until smooth and creamy.
- Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
- Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
- For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
- Fold the 1/2 inch overhang over the edges of the lattice and flute well.
- If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
- Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
- Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
- Remove pies from oven and place on a wire rack.
- When completely cooled, cover loosely with plastic wrap and chill until serving.
- If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
- Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.
Nutrition Facts : Calories 532.1, Fat 18.4, SaturatedFat 10.1, Cholesterol 203.9, Sodium 169.3, Carbohydrate 80.1, Fiber 3.3, Sugar 47.7, Protein 13.8
ITALIAN EASTER CAKE " PASTIERA NAPOLETANA"
For Easter in Naples and now every where in Italy, we prepare "Pastiera Napoletana". Is a ester cake with some strange ingredients, and I'm not sure I can translate. I'll try :-) An American friend tell to me that the "corn" in the recipe is actually a wheat, spring wheat, many Italian specialty shops carry the wheat around Easter time, it can come in cans (already cooked), some shops actually cook the wheat and you can buy it ready to go, and you can also buy it dry, look for "skinless wheat" if it's dry. In this case, soak wheat for a few days making sure to change the water daily. The day before you make the pastiere, drain the corn well, and cook it for about fours hours in half a liter of milk, adding the rind of half a lemon and a pinch of salt. Cover the pan with a lid and allow to cook on a low flame. When cooked, scent the corn with the grated rind of half an orange, and add a pinch of vanilla.
Provided by foodandmood.eu
Categories Dessert
Time 1h20m
Yield 12 muffin
Number Of Ingredients 15
Steps:
- For Pasta Frolla.
- Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.
- For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange.
- Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180°C Dish out with powdered sugar.
- We prepare this plate gifting to friends with this basket.
Nutrition Facts : Calories 473.7, Fat 16.8, SaturatedFat 9.8, Cholesterol 128.7, Sodium 158.2, Carbohydrate 73.6, Fiber 1.1, Sugar 55.8, Protein 7
More about "pastiera napoletana food"
PASTIERA NAPOLETANA FOR EASTER - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (17)Total Time 16 hrsCategory Dessert, PiePublished 2004-09-17
PASTIERA NAPOLETANA - ITALIAN EASTER PIE | MARCELLINA IN ...
From marcellinaincucina.com
PASTIERA NAPOLETANA (NEAPOLITAN RICOTTA CHEESE EASTER PIE ...
From giallozafferano.com
PASTIERA NAPOLETANA - MEMORIE DI ANGELINA
From memoriediangelina.com
PASTIERA NAPOLETANA RECIPE - EASTER GRAIN PIE RECIPE
From nonnabox.com
RICODOLCE PASTIERA NAPOLETANA CAKE | ALMA GOURMET ONLINE ...
From almagourmet.com
PASTIERA NAPOLETANA - YOUR ONLINE ITALIAN FOOD SHOP
From delicatezza.co.uk
PASTIERA NAPOLETANA – ITALIAN FOOD - WORDPRESS.COM
From italianfoodpictures.wordpress.com
PASTIERA NAPOLITANA RECIPE : SBS FOOD
From sbs.com.au
PASTIERA NAPOLETANA - C & C FINE FOODS
From ccfinefoods.co.uk
PASTIERA NAPOLETANA - A CLASSIC ITALIAN SPRING DESSERT ...
From belowthesaltnews.com
PASTIERA NAPOLETANA IS THE ULTIMATE CHEESECAKE FOR ...
From sbs.com.au
PASTIERA NAPOLETANA RECIPE FOR EASTER 2022
From thefoodellers.com
PASTIERA NAPOLETANA RECIPE - A TRADITIONAL ITALIAN EASTER CAKE
From melaniemay.com
PASTICCERIA NAPOLETANA – VESUVIO STREET FOOD
From vesuviostreetfood.com
[HOMEMADE] PASTIERA NAPOLETANA : FOOD
From reddit.com
PASTIERA NAPOLETANA: THE TRUE STORY - LA CUCINA ITALIANA
From lacucinaitaliana.com
HOW TO MAKE PASTIERA NAPOLETANA, THE ITALIAN EASTER ...
From epicurious.com
PASTIERA NAPOLETANA. THAT TOOK…A LONG TIME. : ONLY_FOOD
From reddit.com
PASTIERA NAPOLETANA RECIPE (ITALIAN GRAIN PIE) - SAVORING ...
From savoringitaly.com
PASTIERA NAPOLETANA: THE TRADITIONAL ITALIAN EASTER ...
From pinabresciani.com
NEAPOLITAN RICOTTA AND PASTA PIE (PASTIERA NAPOLETANA ...
From the-pasta-project.com
SWEET WHEAT BERRY AND RICOTTA PIE | ITALIAN RECIPES | SBS FOOD
From sbs.com.au
PASTIERA NAPOLETANA - SIP AND FEAST
From sipandfeast.com
LA CUCINA ITALIANA - AUTHENTIC ITALIAN COOKING SINCE THE 1920S
From lacucinaitaliana.com
PASTIERA, THE NEAPOLITAN EASTER CAKE - CULINARY BACKSTREETS
From culinarybackstreets.com
PASTIERA NAPOLETANA ARCHIVES - ITALIAN FOOD
From cfood.org
PASTIERA NAPOLETANA - PASTIERA DI GRANO - EASTER WHEAT PIE
From cookingwithnonna.com
EASTER RICE PIE (PASTIERA DI RISO) - PINA BRESCIANI
From pinabresciani.com
PASTIERA NAPOLETANA: ITALIAN EASTER GRAIN PIE - SHE LOVES ...
From shelovesbiscotti.com
PASTIERA NAPOLETANA - 1KG – VESUVIO STREET FOOD
From vesuviostreetfood.com
PASTIERA DI RISO - NEAPOLITAN RICE PIE - COOKING WITH NONNA
From cookingwithnonna.com
PASTIERA NAPOLETANA | BISCUITS & CO | ITALYABROAD.COM
From italyabroad.com
PASTIERA NAPOLETANA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
[HOMEMADE] PASTIERA NAPOLETANA : FOOD
From reddit.com
PASTIERA NAPOLETANA - GIGI IMPORTING LTD.
From gigiimporting.com
EASTER GRAIN PIE | PASTIERA NAPOLETANA RECIPE - RECIPES ...
From recipesfromitaly.com
PASTIERA NAPOLETANA | RECIPE | FOOD, FOOD PROCESSOR ...
From pinterest.ca
PASTIERA NAPOLETANA – TRADITIONAL EASTER DESSERT FROM ...
From flavorofitaly.com
WHEAT TART (PASTIERA DI GRANO) RECIPE - BBC FOOD
From bbc.co.uk
PASTIERA NAPOLETANA - FOODS AND DIET
From foodsanddiet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love