Pastiera Food

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PASTIERA



Pastiera image

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

4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
4 large eggs
1 stick unsalted butter, melted
1/2 cup whole milk
1 stick unsalted butter, at room temperature, plus more for the pan
2 cups sugar
3 pounds whole-milk ricotta cheese (about 6 cups)
1 cup heavy cream
14 large eggs
5 teaspoons pure vanilla extract
2 cups cooked white rice
Grated zest of 1 orange

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 (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

PASTIERA NAPOLETANA



Pastiera Napoletana image

Provided by Food Network

Categories     dessert

Time 12h45m

Number Of Ingredients 21

2 cups all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick unsalted butter
2 large eggs
1/2 cup hulled wheat kernels
1/2 teaspoon salt
1 tablespoon butter
3 tablespoons sugar
2 tablespoons flour
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 cup (1/2 pound) whole milk ricotta
1/4 cup sugar
2 large eggs
1/2 teaspoon orange flower water
1/2 cup diced candied orange peel
Cinnamon
One egg, well beaten with a pinch of salt

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.

PASTIERA DI GRANO



Pastiera Di Grano image

Make and share this Pastiera Di Grano recipe from Food.com.

Provided by Phil Franco

Categories     Pie

Time 1h30m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 20

2 cups all-purpose flour or 2 cups whole wheat flour
3/4 cup granulated sugar or 3/4 cup Splenda sugar substitute
1/2 cup unsalted butter or 3/4 cup vegetable oil
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup sugar or 1/2 cup Splenda sugar substitute
1/4 cup cornstarch
1 teaspoon vanilla extract
2 egg yolks
1 quart milk
1 lb ricotta cheese
1/2 cup sugar
1 (12 ounce) can cooked wheat berries (found in Italian specialty shops)
dilute the wheat berries with 1 tablespoon milk
1 teaspoon orange flour water or 1 teaspoon orange juice
2 egg yolks
1 teaspoon vanilla extract
1/2 cup candied citron peel, finely diced
1/4 cup brandy (any kind)

Steps:

  • For the Crust:
  • Dissolve 1 teaspoon baking powder and 1 teaspoon vanilla extract in 1/4 cup of milk.
  • Mix all the ingredients well. Knead for 5 minutes on a lightly floured surface. Shape into a round disk 1/4 inch thick, wrap in plastic wrap, and refrigerate for 1/2 hour. Roll out the dough to fit into 12 1/2 X 1 1/2 inch pie tin.
  • For the Pastry Cream:
  • Beat the sugar, cornstarch, vanilla and egg yolks with a wire whisk in a large saucepan.
  • Place on medium heat, add the milk, and whisk until the mixture comes to a boil and thickens. Remove from heat and refrigerate. Meanwhile make the filling.
  • For the Filling:
  • Beat all the ingredients well. Fold in the pastry cream. Pour into a prepared pie tin. Bake for 1 hour at 350°F
  • Allow to cool. This can be frozen and thawed to room temperature before serving.

Nutrition Facts : Calories 842.6, Fat 34.6, SaturatedFat 21, Cholesterol 214.2, Sodium 218.1, Carbohydrate 106.2, Fiber 1.2, Sugar 58.9, Protein 20.3

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