Easter Wheat Pie Recipe -Pastiera di grano

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,

no later than Maundy Thursday or Good Friday,

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

 

Pastry Cream:

12 Tbsp. Sugar
6 Tbsp. Flour
1 lt whole milk
4 egg yolks
Lemon zest.

 

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.

 

Ricotta filling:

1kg. of sugar and 1 kg of ricotta

 

Combine sugar and ricotta in a saucepan and mix to combine

 

Wheat (Grano):

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

400gr.of sugar

5 eggs yolk

1 whole egg

400 gr. Melted butter

Lemon zest

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

 

Enjoy 😊

 

 

 

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