Pastiera - Original Italian Recipe Video
Let's prepare with Sonia the Italian traditional Easter dessert par excellence: the pastiera. The pastiera is a Neapolitan Easter pie.
Ingredients
| Bulgar wheat | 1 1⁄4 Cup (20 tbs), cooked, drained | |
| Sugar | 1 3⁄4 Cup (28 tbs) | |
| Candied orange peel | 1⁄3 Cup (5.33 tbs), dice | |
| Candied citron | 1⁄3 Cup (5.33 tbs), dice | |
| Yolks | 2 Medium | |
| Eggs | 1 Medium | |
| Ricotta cheese | 1 1⁄2 Cup (24 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Orange blossom water | 1 1⁄2 Tablespoon | |
| Lemon zest | 1 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| For the pastry dough | ||
| Flour | 2 Cup (32 tbs) | |
| Butter | 1⁄4 Cup (4 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Eggs | 1 Medium | |
| Egg yolk | 1 Medium | |
| Vanilla extract | 1 Teaspoon | |
Nutrition Facts
Serving size
Calories 616 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 9 g44.8%
Trans Fat 0 g
Cholesterol 157.4 mg52.5%
Sodium 76.1 mg3.2%
Total Carbohydrates 106 g35.4%
Dietary Fiber 6.2 g24.7%
Sugars 59 g
Protein 15 g29.4%
Vitamin A 11.3% Vitamin C 13.7%
Calcium 17.1% Iron 14.9%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. Prepare the pastry by combining all the ingredients and kneading them together to form a smooth dough, once done wrap the dough in plastic wrap and let it chill for a half hour before using.
2. Grease and dust flour a pie tin about 11 inches in diameter and keep it aside until needed.
3. Preheat the oven at 380F before you begin rolling the dough.
MAKING
4. Prepare the filling, in a pot combine milk, cooked grain, butter and lemon zest, let it
simmer on a low heat for about 10 minutes, stirring occasionally you should achieve a creamy texture. Once done turn off the heat and leave the mix to cool.
5. In a food processor, combine ricotta, sugar, eggs, vanilla, cinnamon and the orange blossom water or orange liqueur and blend. Reserve the candied fruits.
6. In a large bowl combine the ricotta mixture with the wheat and mix together then add the candied fruit, once missed well keep it aside.
7. Roll your pastry dough less than 1/8th of an inch thick should be fine, line the pie tin with about ¾ of the dough, the other part will be used to make strips of dough about half to three quarters of an inch thick for the top of the pie.
8. Pour the filling into the lined tin, and then lay the strips on top like a grill so that you create a type of net over the pie. Push the edges down to reach the level of the filling.
9. Arrange the strips to form diamond shapes, it is recommend laying the bottom strips parallel, and then adding the top strips to form the diamonds. Brush the strips with the beaten egg
10. Bake the pie in preheated oven for an hour at 380F. The top of the pie should be quite golden and the pastry strips very shiny.
11. Once done leave it to cool inside the pie tin.
SERVING
12. Serve the Easter pie after a hearty lunch.
TIPS
It’s recommended covering your cooked pie and letting it rest in a cool place for a full day before you plan on serving it.
1. Prepare the pastry by combining all the ingredients and kneading them together to form a smooth dough, once done wrap the dough in plastic wrap and let it chill for a half hour before using.
2. Grease and dust flour a pie tin about 11 inches in diameter and keep it aside until needed.
3. Preheat the oven at 380F before you begin rolling the dough.
MAKING
4. Prepare the filling, in a pot combine milk, cooked grain, butter and lemon zest, let it
simmer on a low heat for about 10 minutes, stirring occasionally you should achieve a creamy texture. Once done turn off the heat and leave the mix to cool.
5. In a food processor, combine ricotta, sugar, eggs, vanilla, cinnamon and the orange blossom water or orange liqueur and blend. Reserve the candied fruits.
6. In a large bowl combine the ricotta mixture with the wheat and mix together then add the candied fruit, once missed well keep it aside.
7. Roll your pastry dough less than 1/8th of an inch thick should be fine, line the pie tin with about ¾ of the dough, the other part will be used to make strips of dough about half to three quarters of an inch thick for the top of the pie.
8. Pour the filling into the lined tin, and then lay the strips on top like a grill so that you create a type of net over the pie. Push the edges down to reach the level of the filling.
9. Arrange the strips to form diamond shapes, it is recommend laying the bottom strips parallel, and then adding the top strips to form the diamonds. Brush the strips with the beaten egg
10. Bake the pie in preheated oven for an hour at 380F. The top of the pie should be quite golden and the pastry strips very shiny.
11. Once done leave it to cool inside the pie tin.
SERVING
12. Serve the Easter pie after a hearty lunch.
TIPS
It’s recommended covering your cooked pie and letting it rest in a cool place for a full day before you plan on serving it.
Chef
