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 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.
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
PASTIERA NAPOLETANA
Pastiera Napoletana is a traditional Easter pie from Naples, Italy. It's delicious, unique, and beautiful, and can be enjoyed any time of year and for any occasion. This dessert is made with cooked wheat berries, ricotta, and citrus of various forms: zest, blossom water, candied peels. The recipe shows you how to make cooked wheat or "grano cotto." You have the option to use a soft whole white wheat flour in the crust and significantly less sugar in the filling. (Don't worry, it's still plenty sweet.)
Provided by Melissa Johnson
Categories Recipes
Time 2h50m
Yield 8
Number Of Ingredients 29
Steps:
- The Evening Before
- Place the weighed wheat berries in a pan with plenty of water, cover, and soak overnight at room temperature. I like to make at least twice the amount needed, so I have extra breakfast porridge.
- Mix the ricotta and sugar together, cover, and refrigerate overnight. (If the ricotta is runny, drain it first in cheesecloth, weigh it, and then mix it with the sugar.)
- Make the short crust pastry. You can use a stand mixer with the paddle attachment or bowl with a stiff spatula. First cream the butter and sugar, then add the rest of the ingredients except the flour, finally add the flour. Bring the dough together, adding a little flour if it is very sticky. Wrap tightly in plastic and refrigerate overnight.
- Same Day Prep
- Drain and add fresh water to the pan of wheat berries. You can start with 1 quart water and add more as needed. Bring up to a light boil and then set to simmer uncovered for 1 1/2 to 2 hours. Check periodically to make sure the simmer is light and the water hasn't evaporated off. When most of the wheat berries have popped open, the grano cotto is done.
- Add the ingredients from the wheat cream list to the pan of grano cotto and simmer while stirring until the mixture is pasty. Remove the peels if desired and use a fork or potato masher to crush the berries. Add the candied peels/citron to the wheat cream and set aside to cool. For a very smooth filling, immersion blend the entire mixture.
- Bring the ricotta-sugar and shortcrust pastry dough out of the refrigerator.
- Whisk together all the ingredients under the ricotta citrus filling ingredient list, adding the ricotta-sugar last.
- Finally, mix the cooled wheat cream into to the ricotta citrus filling. You now have a complete pastiera filling.
- Assembly and Baking
- Preheat your oven to 360F with a shelf at the second-to-lowest position.
- Lightly grease a 9-inch nonstick cake pan.
- Cut your shortcut pastry dough in two pieces, approximately 2/3 for the pastiera base and 1/3 for the lattice/gelosies.
- Flour your workspace and roll out the pastiera base. Use your pan to estimate the dough circle size, making sure you have enough to wrap the dough up the sides of the pan.
- Carefully wrap the dough around your rolling pin and transfer it to the pan. Use your fingers to press it into the pan and repair any tears, and a knife to cut off excess crust.
- Dock the crust base with a fork to prevent it from puffing upward while baking. This is not particularly needed for a whole wheat crust, but doesn't hurt.
- Roll a rectangle with the second piece of dough, again using plenty of flour, and cut into seven strips.
- Fill the pastiera base with the filling and gently tap the pan on the counter to remove trapped air.
- Place the first four strips of the top crust on the pastiera. Don't lay the first strip dead center, or you'll have trouble spacing the other three.
- Lay the last three strips of crust at an angle to make diamond shapes.
- Trim the excess strips around the edge of the pan and press the strips into the base crust. Extra dough can be baked as cookies; or rolled into a tube, wrapped, and frozen to bake as cookies on another occasion.
- Bake for 50-60 minutes. About 15 minutes into the bake, wrap the edges of the pastiera with a silicone or foil pie shield.
- Let the pastiera cool completely before you attempt to pop it out of the pan. I do this by loosening the edges, then covering it with a clean tea towel, followed by my palm, and then flipping the pastiera into my palm, removing the pan and flipping again as I gently lay it on a flat plate.
- Pastiera can be kept at room temperature to set and fully develop its flavors.
- On day two, you can store leftovers in the refrigerator and heat by the slice for 20-30 seconds in the microwave just to soften the texture and reawaken the aromas.
More about "pastiera napoletana recipes"
PASTIERA NAPOLETANA RECIPE - MARISA'S ITALIAN KITCHEN
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, …
From marisasitaliankitchen.com
3.5/5 (10)Total Time 1 hrCategory DessertCalories 471 per serving
From marisasitaliankitchen.com
3.5/5 (10)Total Time 1 hrCategory DessertCalories 471 per serving
- 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).
- In a medium sized bowl mix together the ricotta, the 2 whole eggs plus 2 egg yolks until light and fluffy.
PASTIERA NAPOLETANA RECIPE (ITALIAN GRAIN PIE)
Pastiera Napoletanais a buttery tart with a creamy filling that’s not overly sweet. This Italian grain pie mixes the flavors of smooth ricotta and pastry cream, candied citrus, cinnamon, and vanilla. The filling is cheesecake-like, …
From savoringitaly.com
From savoringitaly.com
PASTIERA DI RISO - NEAPOLITAN RICE PIE - COOKING WITH NONNA
In a large mixing bowl, combine the flour, sugar, eggs, shortening, salt, and lemon zest. Mix with your hands until a firm dough forms. Flatten the dough into a disk. Wrap in plastic wrap and refrigerate for at least …
From cookingwithnonna.com
From cookingwithnonna.com
SWEET WHEAT BERRY AND RICOTTA PIE | ITALIAN RECIPES | SBS …
Chop the cold butter into small pieces and rub into the dry ingredients (if you have a food processor, you can pulse this all together). When you get a mixture that resembles breadcrumbs, add the egg, egg yolk and lemon zest, and knead …
From sbs.com.au
From sbs.com.au
PASTIERA | TRADITIONAL TART FROM NAPLES, ITALY
Pastiera Authentic recipe. PREP 50min. COOK 3h 20min. soak 3d 0h. RESTING 2d 0h. READY IN 5d 4h. This recipe is adapted from www.pastiera.it, and it is a traditional one for this tart. The preparations for grano cotto (cooked wheat) …
From tasteatlas.com
From tasteatlas.com
PASTIERA NAPOLETANA - MEMORIE DI ANGELINA
Add the sugar and whisk vigorously until the sugar is well incorporated and the mixture is rather fluffy. Mix in the eggs as well, one by one. Now add the cooled grano cotto, folding it into the ricotta cream until well …
From memoriediangelina.com
From memoriediangelina.com
PASTIERA NAPOLETANA: THE TRUE STORY - LA CUCINA ITALIANA
PASTIERA NAPOLETANA RECIPE - GREAT ITALIAN CHEFS
Luca shares his recipe for pastiera Napoletana, the Italian Easter cake. Traditionally, this wheat cake is cooked no later than Good Friday to ensure the ingredients …
From greatitalianchefs.com
Servings 8Estimated Reading Time 3 minsCategory Dessert
From greatitalianchefs.com
Servings 8Estimated Reading Time 3 minsCategory Dessert
PASTIERA NAPOLETANA - 1KG – VESUVIO STREET FOOD
Pastiera Napoletana is one of the sweet symbols of the Neapolitan tradition in which family traditions and the school of the classic pastry. CONSERVATION Store the product once the …
From vesuviostreetfood.com
From vesuviostreetfood.com
PASTIERA NAPOLETANA — VALERIA NECCHIO
In a large mixing bowl, whisk the ricotta with the egg yolks and the orange blossom water. Add the candied citrus peel and the wheatberries and stir to combine. In another large …
From valerianecchio.com
From valerianecchio.com
HOW TO MAKE PASTIERA NAPOLETANA LIKE AN ITALIANVINCENZO'S …
PASTIERA NAPOLETANA Pastiera Napoletana is a festive cake traditionally made at Easter time, but it can really be enjoyed all year around! It is known as a symbol of …
From vincenzosplate.com
From vincenzosplate.com
PASTIERA NAPOLETANA RECIPE | LAURA IN THE KITCHEN - INTERNET …
Butter two 9” metal pie dishes or baking pans and set aside. 13) Working with one of the larger pieces of dough at a time, roll it out to about a 12 inch circle onto a floured surface, lay the …
From laurainthekitchen.com
From laurainthekitchen.com
PASTIERA NAPOLETANA – STEFAN'S GOURMET BLOG
Combine the ricotta, sugar, cinnamon, and orange blossom water in the bowl of a food processor. Add 2 eggs and 2 egg yolks. Process until smooth, scraping down the sides …
From stefangourmet.com
From stefangourmet.com
EASTER GRAIN PIE | PASTIERA NAPOLETANA RECIPE - RECIPES FROM ITALY
Step 7) – Arrange the wheat, milk, butter and peels in a small, medium-sized saucepan (not too small, the grain should be wide and flat). Step 8) – Put on very low heat and …
From recipesfromitaly.com
From recipesfromitaly.com
PASTIERA NAPOLETANA | BISCUITS & CO | ITALYABROAD.COM
The Pastiera Napoletana, originally an Easter cake now made all year round, is the southern response to the northern Colomba, according to the tradition, a wheat cake with ricotta cheese …
From italyabroad.com
From italyabroad.com
MINI PASTIERA NAPOLETANA - 1 PZ – VESUVIO STREET FOOD
ATTENZIONE Per garantire la freschezza dei nostri prodotti, tutti gli ordini verranno spediti lunedì e martedì. Pastiera Napoletana è uno dei dolci simboli della tradizione napoletana in cui le …
From vesuviostreetfood.com
From vesuviostreetfood.com
THE PASTIERA NAPOLETANA - ITALY HERITAGE
The Pastiera napoletana. The Neapolitan Pastiera is a recognized PAT (prodotto agroalimentare tradizionale) and has ancient origins, being mentioned as a common dish in literary works, as …
From italyheritage.com
From italyheritage.com
PASTIERA NAPOLETANA IS THE ULTIMATE CHEESECAKE FOR CELEBRATING …
The main ingredients - whole wheat berries, ricotta, eggs and orange flower water (or zest) are staples of Napoli cooking, and the wheat and eggs symbolise the new life we …
From sbs.com.au
From sbs.com.au
THE PASTIERA NAPOLETANA - SICILIANS CREATIVE IN THE KITCHEN
Ingredients DOSES FOR PIE TO 28 CM AND ONE OF 24 CM FOR THE PASTRY 500 grams of flour 00 3 whole eggs 200 grams of powdered sugar or extra fine granulated 200 …
From sicilianicreativiincucina.it
From sicilianicreativiincucina.it
NEAPOLITAN RICOTTA AND PASTA PIE (PASTIERA NAPOLETANA)
Lasagna bianca with mushrooms and burrata. Spaghetti al limone with ricotta, basil and lemon. Spaghetti/Maccheroni alla Chitarra with 4 meat ragu Abruzzese. Stuffed Lumaconi …
From the-pasta-project.com
From the-pasta-project.com
HOW TO MAKE PASTIERA NAPOLETANA, THE ITALIAN EASTER DESSERT
Pastiera Napoletana is a carb-lover’s dream. The recipe features cooked farro or wheat berries, mixed with a sweet, orange-scented ricotta filling, baked in a shell of a sweet …
From epicurious.com
From epicurious.com
PASTIERA NAPOLETANA (NEAPOLITAN RICOTTA CHEESE EASTER PIE)
To prepare the pastiera, start by preparing the shortcrust pastry dough. On a work surface, sift the flour 1 and add a pinch of salt 2 to form a volcano, making sure you can see the work …
From giallozafferano.com
From giallozafferano.com
PASTIERA NAPOLETANA - SIP AND FEAST
Pastiera Napoletana, also known as grain pie, is a dessert traditionally served on Easter but too delicious to not enjoy all year round! Homemade dough is filled with a creamy …
From sipandfeast.com
From sipandfeast.com
PASTIERA NAPOLETANA RECIPE - CASA MIA TOURS
The menu featured salami, cheese, casatiello, tagliatelle in tomato sauce, capretto (roast goat), broiled potatoes, chocolate eggs, and PASTIERA. Pastiera is the beloved …
From casamiatours.com
From casamiatours.com
PASTIERA NAPOLETANA - PINA BRESCIANI
Let the grano cotto mixture cool. In a bowl, mix ricotta, sugar and eggs, vanilla extract, and orange zest with a wooden spoon until ingredients are fully incorporated. Mix the …
From pinabresciani.com
From pinabresciani.com
RICOTTA PASTIERA (NEAPOLITAN EASTER PIE ) ORIGINAL RECIPE
The modern pastiera was probably invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the …
From everybodylovesitalian.com
From everybodylovesitalian.com
PASTIERA NAPOLETANA RECIPE - EASTER GRAIN PIE RECIPE
Filling: Put the cooked wheat, milk, butter and the grated rind of lemon into a saucepan. Cook for about 10 minutes, stirring often so that the mixture becomes creamy. In a …
From nonnabox.com
From nonnabox.com
PASTIERA NAPOLETANA RECIPE FOR EASTER 2022
Ingredients for 3 cakes (23 cm each) For the crust 500 grams of plain flour 250 grams of unsalted butter 1 teaspoon and a half of orange blossom extract Zest of 1 lemon 200 grams of sugar 5 …
From thefoodellers.com
From thefoodellers.com
LA PASTIERA NAPOLETANA - LE SIRENUSE POSITANO
Leave to cool. Round about now is a good time to turn on your oven and set it to 180°C (355°F). Now put the ricotta in a large mixing bowl, add the remaining 250g of sugar …
From sirenuse.it
From sirenuse.it
PASTIERA NAPOLETANA RECIPE (EASTER RICOTTA PIE) - YOUR GUARDIAN CHEF
Preparing the Wheat. Bring to boil the wheat with sugar, butter, the milk and the lemon zest. 20.5 oz wheat for pastiera, 1 tablespoon caster sugar, 2 tablespoon butter, ½ cup …
From yourguardianchef.com
From yourguardianchef.com
PASTIERA NAPOLETANA (RECIPE) - EVERYBODYLOVESITALIAN ...
For the pastry, place the sugar, butter and eggs into a bowl and beat until smooth. Add the flour and stir to make a smooth pastry. Set aside in a cool place for at least one hour. …
From everybodylovesitalian.com
From everybodylovesitalian.com
PASTIERA NAPOLETANA - EMERAN MAYER, MD
Pastiera Napoletana. By Elisabetta Ciardullo. This is for me the quintessence of Italian desserts. Unique, bold, crazy in its combination of ingredients. Desirable for 11 months and a half a year …
From emeranmayer.com
From emeranmayer.com
ITALIAN EASTER CAKES: THE PASTIERA NAPOLETANA RECIPE
Prepare the pastry by mixing the flour, 2 eggs, softened butter or lard, the sugar and a pinch of salt, and stir just enough to produce a smooth, consistent dough. Bake the pastiera …
From pinocchiospantry.com
From pinocchiospantry.com
PASTIERA NAPOLETANA (NEAPOLITAN EASTER GRAIN PIE) RECIPE
To start from scratch, purchase 1/2 pound whole grain and soak it in cold water for 2 weeks, changing the water every 2 days (another suggestion is soaking the grain for 3 days, …
From thespruceeats.com
From thespruceeats.com
PASTIERA NAPOLETANA EASTER ORIGINAL RECIPE – CUCCHIARELLA
Take a large bowl and pour in the ricotta cheese. Add the sugar and the 6 egg yolks. Deeply mix with a wooden cucchiarella from the bottom to the front to incorporate more air. …
From cucchiarella.com
From cucchiarella.com
PASTIERA NAPOLETANA (NEAPOLITAN PASTIERA) - PASSION AND COOKING
Once ready, pour the mixture into a bowl and let it cool. Once cooled, in a large bowl combine the cooked wheat mixture, the ricotta, the remain sugar, the candied fruits, the egg …
From passionandcooking.com
From passionandcooking.com
PASTIERA NAPOLETANA | ITALY MAGAZINE
Grease a 12 inch circular baking pan with butter, roll out the dough, using 2/3 of it to line the pan, then place all of the filling inside the dough covered pan. Roll out the remaining …
From italymagazine.com
From italymagazine.com
PASS THE PASTIERA NAPOLETANA - COOKING WITH NONNA
The Pastiera Napoletana has become a tradition throughout all of Italy during the Easter sesason. Some attribute its origin to one of the convents in Naples, while others claim …
From cookingwithnonna.com
From cookingwithnonna.com
PASTIERA NAPOLETANA (ITALIAN EASTER PIE) - MARCELLINA IN CUCINA
Place the flour, butter, sugar, lemon zest and salt in the food processor and pulse until the mixture is crumbly. Add egg and egg yolks. Process until the dough gathers together. …
From marcellinaincucina.com
From marcellinaincucina.com
PASTIERA NAPOLETANA RECIPE - A TRADITIONAL ITALIAN EASTER CAKE
The dessert I remember most was a traditional pastiera Napoletana. An Easter cake made with wheat berries and ricotta, but of course, I didn’t have a clue what was in it at the …
From melaniemay.com
From melaniemay.com
TIPS FOR PERFECTING PASTIERA - LA CUCINA ITALIANA
One of the most beloved Italian Easter/springtime desserts, Pastiera Napoletana unites a kaleidoscope of flavors in a vibrant melody that simply dances on the palate. Having …
From lacucinaitaliana.com
From lacucinaitaliana.com
PASTIERA NAPOLETANA - HONEST COOKING
Once cooled, in a large bowl combine the cooked wheat mixture, the ricotta, the remain sugar, the candied fruits, the egg yolks and the orange water. Beat the egg whites until …
From honestcooking.com
From honestcooking.com
PASTIERA NAPOLETANA - FOODS AND DIET
Desscription Ingredients 2 cups All-purpose flour cup Sugar 1/4 teaspoon Salt 1/2 teaspoon Baking powder 1 stk unsalted butter 2 lrg Eggs 1/2 cup Hulled wheat kernels 1/2 …
From foodsanddiet.com
From foodsanddiet.com
You'll also love