Pastiera is a traditional Italian Easter tart that holds a special place in the hearts of many. This iconic dessert, originating from Naples, captivates taste buds with its symphony of flavors and textures. A golden, buttery crust encases a velvety filling of ricotta cheese, candied orange, lemon zest, and a hint of cinnamon. Wheat berries, a symbol of fertility and abundance, add a delightful chewy texture and a touch of sweetness. Each bite of Pastiera is a harmonious blend of sweet and savory, a testament to the culinary artistry of Italy.
This article presents a collection of carefully curated Pastiera recipes, each offering unique variations on this classic dessert. From the traditional Neapolitan Pastiera to the innovative Chocolate Pastiera and the Gluten-Free Pastiera, there's a recipe for every taste and dietary preference. Whether you're a seasoned baker or a novice in the kitchen, you'll find detailed instructions and helpful tips to guide you through the process of creating this delectable treat.
Let's embark on a culinary journey and explore the world of Pastiera, discovering the secrets behind its exquisite flavors and the joy of sharing this Easter tradition with loved ones.
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 DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)
This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.
Provided by Nesrine
Categories Holidays and Events Recipes Easter Desserts
Time 2h45m
Yield 8
Number Of Ingredients 15
Steps:
- Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
- Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
- Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
- Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
- Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 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.
Tips:
- Use high-quality ingredients, especially for the ricotta filling.
- Make sure the ricotta is well-drained before using it.
- Don't overmix the dough. It should be smooth and elastic, but not tough.
- Chill the dough for at least 30 minutes before rolling it out.
- Use a light touch when rolling out the dough. You don't want to tear it.
- Bake the pastiera in a preheated oven. This will help to prevent the crust from becoming soggy.
- Don't overcook the pastiera. It should be set in the center, but still slightly wobbly.
- Let the pastiera cool completely before serving. This will allow the flavors to develop.
- Serve the pastiera at room temperature or chilled.
Conclusion:
Pastiera is a delicious and traditional Italian Easter tart. It is made with a sweet ricotta filling and a flaky pastry crust. The tart is flavored with orange zest, cinnamon, and nutmeg. Pastiera is a labor of love, but it is well worth the effort. It is a beautiful and delicious dessert that is sure to impress your family and friends.
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