Pastiera | Pizza Di Grano | How To Make Pastiera
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Recipe Overview
Overview
Pastiera is a beloved Italian dessert that holds a special place in the hearts of many, especially during the Easter season. This traditional Neapolitan dish, also known as Pizza di Grano, is a delightful combination of flavors and textures that truly embodies the spirit of spring. The key ingredient, wheat berries, are cooked until tender and then mixed with creamy ricotta, sweet orange zest, and a hint of cinnamon, creating a rich and aromatic filling.
The crust, known as pasta frolla, is buttery and slightly sweet, providing the perfect contrast to the sweet and creamy filling. Making the crust ahead of time allows it to chill and become easier to work with, ensuring a flaky texture when baked. As you prepare the pastiera, the kitchen fills with the warm, inviting scents of baking, making it a wonderful treat to share with family and friends.
One of the most charming aspects of pastiera is its connection to tradition. Families often gather to make this dessert together, sharing stories and memories as they craft their pies. It’s not just a dessert; it’s a celebration of heritage and love, making it a must-have for Easter feasts. Whether you’re enjoying it on a festive occasion or simply indulging in a slice, pastiera is sure to bring joy and nostalgia to your table.
Recipe Details
Steps & Tips
Tip: Using a scale for measuring flour ensures accuracy.
Cook 10 ounces of shelled wheat berries in about two quarts of water with a cinnamon stick and four cloves.
Combine four cups of flour, one cup of sugar, three eggs, two sticks of butter, zest of an orange, and a pinch of salt.
Tip: Loosen flour before measuring to avoid compacting.
Mix the crust ingredients until well combined and knead gently.
Tip: Keep stirring while cooking to prevent burning.
Cover the dough in saran wrap and refrigerate until needed.
Tip: Stay close while cooking to avoid burning the mixture.
Tip: Using a Pyrex plate helps with even cooking.
Tip: Citron can be stored in the freezer for months.
Add sugar, butter, and one cup of milk to the cooked wheat and stir for 15 minutes.
Cream 30 ounces of ricotta with three and a half cups of sugar.
Add 10 eggs to the ricotta mixture without overbeating.
Tip: Don't overbeat eggs to prevent them from becoming frothy.
Add vanilla, fiordarancho essence, and orange zest to the mixture.
Roll out the chilled dough on a floured surface to a suitable thickness.
Tip: Use a little flour to prevent sticking while rolling out dough.
Place the rolled dough into a pie plate, trimming the edges as needed.
Fill the pie with the ricotta and wheat mixture.
Cut strips from the remaining dough and place them on top of the filling.
Tip: Tradition says to use seven strips for the top of the pastiera.
Pinch the edges of the pie to seal it.
Bake the pastiera in a preheated oven at 350°F for at least one hour.
Check the pastiera for a golden color and let it cool.
Tip: Let pastiera sit for a couple of days for the best flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pastiera is traditionally made for Easter in Italy, symbolizing the arrival of spring.
- •The dish is known for its unique combination of flavors, including ricotta, orange zest, and cinnamon.
- •Using shelled wheat berries is essential for achieving the right texture in pastiera.
- •Pastiera is often made a few days in advance to allow the flavors to meld together.
