Pastiera Recipe & Italian Easter Pie
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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 Easter. This recipe, shared by Laura Vitale, captures the essence of this traditional pie, which is both rich in flavor and steeped in cultural significance. The process of making Pastiera is a labor of love, involving multiple components: the grain, the ricotta filling, and the pastry crust. Each element contributes to the overall experience, making it a dish that is as much about the journey as it is about the final product.
The grain mixture, cooked slowly with milk and butter, creates a creamy base that is both comforting and nostalgic. Laura emphasizes the importance of using high-quality ingredients, particularly the ricotta, which should be thick and not watery. This attention to detail ensures that the filling is rich and flavorful, embodying the essence of Italian home cooking.
As the pie comes together, the addition of citrus zest and Millefiori extract elevates the flavor profile, making it a unique treat that is unlike any other dessert. The crust, while a bit tricky to handle, is essential for achieving that rustic charm that Pastiera is known for. Laura’s tips on handling the dough and ensuring it remains flaky are invaluable for anyone attempting this recipe.
Ultimately, Pastiera is more than just a dessert; it is a connection to family and tradition. Laura’s heartfelt approach to sharing this recipe resonates with viewers, making it a must-try for anyone looking to celebrate Easter with a taste of Italy. Whether enjoyed with family or shared with friends, this pie is sure to bring joy and a sense of home to any gathering.
Recipe Details
Steps & Tips
Put the grain into a large saucepan with juice, add milk and butter, and cook on low heat for 2 to 4 hours.
Tip: If the milk evaporates too quickly while cooking the grain, add a dash of milk as needed.
Let the grain mixture cool completely overnight.
Tip: Using the specific pastry dough is essential for a traditional pastiera.
Mix together flour, sugar, salt, and orange zest in a bowl.
Tip: Use fresh orange zest for a floral and citrusy flavor in the pie.
Add cold butter and shortening to the flour mixture and mix until crumbly.
Tip: Keep the butter and shortening very cold to ensure a flaky crust.
Add egg yolk and mix to combine.
Gradually add ice water until the dough holds together.
Divide the dough into two pieces, one for the base and one for the topping.
Tip: Let the dough rest in the fridge for at least an hour to make it easier to roll out.
Wrap each piece of dough in plastic wrap and refrigerate for an hour.
In a mixer, combine ricotta, sugar, eggs, cinnamon, candied citron, and orange peel.
Tip: Use good-quality whole milk ricotta for the best flavor and texture.
Tip: The candied citron and orange peel are essential for the pie's flavor.
Add the cooled grain mixture to the ricotta filling and mix well.
Roll out the larger piece of dough and place it in a greased 9-inch pie plate.
Roll out the smaller piece of dough to create stripes for the top of the pie.
Pour half of the filling into the pie crust.
Wet the edges of the pie crust and place the stripes on top, pinching to seal.
Bake in a preheated oven at 375°F for 1 to 1.5 hours until golden.
Tip: If the top of the pie gets too dark, cover it with aluminum foil.
Tip: The pastiera is best eaten the next day after it has cooled completely.
Let the pie cool on the counter for a couple of hours, then refrigerate overnight.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
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 a traditional Neapolitan dessert typically made for Easter.
- •The pie is known for its unique flavor profile, combining ricotta, grains, and citrus.
- •Making Pastiera can take several days due to the cooling and resting times required.
- •The use of Millefiori extract is essential for achieving the traditional flavor.
