Pastiera di grano
Easter Wheat Pie Recipe
The dosage we are giving is for 6 pie trays(ruote) of Pastiera.
As the tradition says that you must give away to our relatives and friends
The modern pastiera was probably invented in a Neapolitan convent.
An unknown nun wanted that cake, a symbol of the Resurrection,
to have the perfume of the flowers of the orange trees which grew
in the convent gardens. She mixed a handful of wheat to the white ricotta cheese,
then she added some eggs, a symbol of the new life, some water,
which had the fragrance of the flowers of the springtime,
candied citron, and aromatic Asian spices.
The pastiera has to be cooked some days in advance,
in order to allow the fragrances to mix properly
and result in that unique flavor.
To do the Pasticiera we are going to prepare separately
the pastry cream, ricotta cream the wheat, and the pastry crust
12 Tbsp. Sugar
6 Tbsp. Flour
1 lt whole milk
4 egg yolks
Combine sugar and flour in a small saucepan. Whisk in milk,
Then the egg, and mix to combine. Cook on low heat,
stirring constantly until the mixture comes to a boil and thickens.
It should take 3-5 minutes. Remove from heat
and stir in shredded lemon zest. Pour into a bowl and chill.
1kg. of sugar and 1 kg of ricotta
Combine sugar and ricotta in a saucepan and mix to combine
The wheat should be rinsed with water and placed in a pot
with enough cold water to cover it by 1 inch.
Cook over medium heat, stirring occasionally,
for about 30 – 40 minutes until tender.
Drain and let it cool for use in the recipe.
Alternatively, you can use an entire jar of Grano Cotto.
1kg of Wheat already cooked
Half of liter milk
80gr of melted butter
Cinnamon stick, carnation 4-5 pieces, lemon, and orange zest.
Add all the ingredients to the cooked wheat.
Cook over medium heat for about 30-40 min stirring constantly.
Pour into a bowl and chill.
For the pastry crust:
1kg. of flour
5 eggs yolk
1 whole egg
400 gr. Melted butter
½ glass of milk
1small spoon of honey
Fresh orange juice from one orange
Arrange flour in a circle on your work surface.
In the center, add all the ingredients and mix together by hand until firm.
Shape into a ball, wrap in plastic wrap, and store in the fridge for later use.
In a small saucepan, beat all the 13 eggs.
In a big saucepan, combine pastry cream, wheat already chilled and ricotta filling,
mix well, and add the 13 beaten eggs and the rest of the sugar (1kg)
Pour a fresh orange juice from one orange, cinnamon, and lemon zest.
Mix well if the mixture looks thicker add some more milk to make it a bit soft.
Roll out pastry dough and fit into a pie plate.
Pour the filling into the pastry shell.
Roll out the remaining pastry dough and cut into thin strips
to form a lattice top for the pie.
Place the lattice strips on top of the pie filling
Bake for 40-45 minutes in a preheat oven to 180 degrees
or until the pastry is golden and custard is set in the middle.
Chill several hours before serving.
Pastiera is best for breakfast, brunch, and afternoon Thea