Best 4 Pastiera With Strawberry Sauce Recipes
Indulge in the delightful flavors of Pastiera, a traditional Italian Easter pie brimming with ricotta cheese, candied orange, and a touch of cinnamon. This springtime treat delights with its rich, creamy filling encased in a flaky, golden crust. Elevate the experience with a luscious strawberry sauce that adds a burst of sweetness and tang, perfectly complementing the delicate notes of the Pastiera.
In this comprehensive culinary journey, we present two enticing variations of Pastiera, each offering a unique flavor profile. The Classic Pastiera recipe embodies the timeless tradition with its authentic ingredients and meticulous preparation. For those seeking a more contemporary twist, the Pastiera with Strawberry Sauce offers a delightful fusion of flavors, where the vibrant strawberry sauce adds a layer of fruity indulgence.
Both recipes are meticulously detailed, ensuring successful baking endeavors. The step-by-step instructions guide you through the entire process, from preparing the pastry crust to crafting the luscious fillings. Additional tips and tricks are provided to refine your technique and elevate your Pastiera to perfection.
Whether you prefer the classic elegance of the traditional Pastiera or crave the vibrant flair of the strawberry-infused version, this article provides all the necessary knowledge and recipes to create an unforgettable Easter delicacy. Embark on this culinary adventure and treat your loved ones to a taste of Italian tradition and innovation.
STRAWBERRY SAUCE FOR PASTIERA
Serve this sauce with our Pastiera.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.
PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE
I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn't find one like it. This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Martha Stewart Living.
Provided by Derf2440
Categories Dessert
Time 2h
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Bring milk to a boil in a large sauce pan over medium high heat.
- Stir in rice, cinnamon, salt and vanilla bean.
- Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
- Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
- Discard vanilla bean.
- Preheat oven to 350°F degrees.
- Butter and flour an 8-inch springform pan.
- In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
- Pour into prepared pan.
- Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
- Transfer pan to cooling rack.
- When cake has cooled completely, run a knife around edge to loosen.
- Gently remove ring; transfer cake to a serving plate.
- Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
- Sauce:.
- Combine all ingredients in a medium nonreactive saucepan.
- Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 316.9, Fat 15, SaturatedFat 8.8, Cholesterol 128.6, Sodium 183.8, Carbohydrate 32, Fiber 0.8, Sugar 21.8, Protein 14
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
Provided by Nancy Harmon Jenkins
Categories dessert
Time 5h
Yield Two 9 1/2-inch tarts
Number Of Ingredients 20
Steps:
- Soak the wheat berries in plenty of cold water for at least 3 days, or until they soft and not rubbery, changing the water daily. Drain well. Put the wheat, lard and milk in the top of a double boiler and cook, covered, over boiling water for about 2 1/2 hours. Be sure to add boiling water to the botton pan every 20 to 30 minutes. (The wheat should be soft and in separate grains, like rice. If the wheat seems dry, add about Y cup more hot milk and stir well. Timing will vary depending on the age of the wheat berries.) Add the sugar and continue cooking another 30 minutes. Set aside to cool. The milk will continue to be absorbed as wheat cools.
- To make the pastry dough, combine the flour, sugar, salt and lemon rind in a bowl. Add the butter, cut into little pieces, and mix quickly, using your hands or a pastry blender. Mix in the ice water just until the dough holds together. Knead briefly to combine thoroughly, wrap in plastic wrap or foil and set aside to rest in a cool place for about 30 minutes.
- In a large bowl, combine the ricotta with the lemon zest, orange-flower water, vanilla, candied orange peel and egg yolks. Mix well and fold in the wheat. Set aside.
- Lightly butter and flour the bottoms and sides of two 9 1/2-inch tart or quiche pans with removable bottoms. Set aside about a third of the pastry, enough to make lattice tops for the two tarts. Roll out the pastry into thin circles and line the bottoms and sides of the tart pans.
- Preheat the oven to 375 degrees. Beat the egg whites until they are fairly stiff. Stir about a quarter of the egg whites into the ricotta mixture to soften, then fold in the remaining egg whites. Fill the tarts with the mixture. Roll out the reserved dough and cut into lattice strips to fit the tops of the tarts. Paint the tops of the tarts with the beaten egg and sprinkle with granulated sugar. Bake in the oven for 45 minutes, or until the crust is just golden. Cool on a rack and serve at room temperature or just barely warm.
Tips:
- For the perfect pastiera, use high-quality ingredients. Fresh eggs, whole milk, and unsalted butter are essential.
- Make sure the ricotta is well-drained. This will prevent the filling from being too runny.
- If you don't have candied orange or lemon peel, you can use grated orange or lemon zest instead.
- Don't overmix the batter. Overmixing will make the pastiera tough.
- Bake the pastiera in a water bath. This will help to create a moist and tender cake.
- Let the pastiera cool completely before serving. This will allow the flavors to develop and the cake to set.
- Serve the pastiera with a dusting of powdered sugar or a dollop of whipped cream.
Conclusion:
Pastiera is a delicious and traditional Italian cake that is perfect for Easter or any other special occasion. With its rich and flavorful filling and delicate pastry crust, pastiera is sure to be a hit with your family and friends. So next time you're looking for a special dessert, give pastiera a try. You won't be disappointed!
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