Description
A creamy Easter pie filled with ricotta, candied fruit, and cooked wheat berries. A beautiful and delicious Italian tradition.
Ingredients
Units
Scale
- 12.5 oz (350 g) precooked wheat kernels
- 3 tbsp (45 g) butter
- 2 2/3 cups (600 ml) milk
- 1 vanilla pod
- 1 organic lemon (zest)
- 12.5 oz (350 g) goat’s or cow’s milk ricotta cheese
- 1 cup + 4 tablespoons (250 g) sugar
- 4 oz (100 g) candied fruit (orange and lemon)
- 4 egg yolks
- 3 egg whites
- 2 tbsp (25 ml) orange flower water
- see the link above for recipe
Instructions
- For the Soup:
- In a saucepan, cook the wheat, 2 tablespoons of sugar, butter, milk, lemon zest, and vanilla (scrape the pod halves and use the seeds) for about an hour over medium-low heat, until the mixture resembles creamy oatmeal.
- If desired, use an immersion blender after cooking for a very creamy and smooth consistency.
- Pour the mixture into a bowl and let it cool.
- In a large bowl, combine the cooled wheat mixture, ricotta, remaining sugar, candied fruits, egg yolks, and orange water.
- Beat the egg whites until stiff and gently fold them into the filling using a spatula.
- Preheat the oven to 170°C-180°C (350°F-356°F) and position the rack in the middle.
- Roll out ¾ of the pasta frolla dough to 5 mm (¼ inch) thickness to cover the bottom of a 25 cm (10 inch) springform pan lined with parchment paper. The edges should be slightly thicker.
- Prick the bottom of the dough with a fork four or five times.
- Pour the filling into the pan.
- Roll out the remaining pastry and cut into 5 mm (¼ inch) wide strips. Arrange the strips in a lattice design over the filling.
- Bake for about 50 minutes.
- Turn off the oven, slightly open the oven door, and let cool.
- Once cool, unmold the cake, cover with a clean cloth, and let rest on a grid for at least 12 hours.
- Before serving, sprinkle with powdered sugar.
Notes
- To achieve a smoother texture, use an immersion blender to puree the cooked wheat mixture before adding the ricotta.
- Substitute sheep’s milk ricotta for a more intense flavor, if desired. Adjust sweetness accordingly.
- For optimal flavor development, allow the Pastiera to rest for at least 24 hours after baking before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 100
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 4
- Protein: 8
- Cholesterol: 150