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Pastiera Napoletana




Source of Recipe


Internet


List of Ingredients




Short Pastry:
1 cup, 4 Tbs. flour
5 oz. butter
1/2 cup confectioners' sugar
3 egg yolks

Knead the flour, butter, sugar and eggs together quickly. Make a ball of the dough and let rest in the refrigerator for at least one hour.

Filling:
1 cup whole-wheat grain
1 1/2 qts. milk
pinch cinnamon
pinch vanilla
3 eggs, separated
3 oz. candied orange and lemon peel
1 lemon rind
salt
2 cups ricotta cheese
1 cup sugar
1 Tbs. orange flower water
1 oz. butter
1 oz. powdered sugar

Soak the grain for about a week, changing the water every day. Drain and boil with fresh water for 15 minutes. Drain and put back in the pot with milk, lemon rind, cinnamon, vanilla, a pinch of salt, and 1 Tbs. of sugar. Bring to a boil, lower and cook over low heat until the milk is absorbed. Remove and discard the lemon rind. Pass the ricotta through a sieve into a mixing bowl. Add the sugar and beat until creamy. Add the two yolks, the grain, diced candied fruits, grated lemon peel, and the orange-flower water. Fold in the beaten egg whites Grease a 12" baking pan with butter and dust with sugar. Line with three-quarters of the pastry. Roll out the remaining dough and cut into strips. Arrange the strips over the filling in a lattice design. Brush the strips of dough with egg yolk. Heat the oven to 375 F. and bake the cake for 1 1/2 hours, until the filling sets and the crust is golden brown. Sprinkle with powdered sugar before serving.
NOTE: The pastiera is best if eaten a day after it is cooked, and it keeps in the refrigerator for a week. In Italy grain is sold pre-cooked and softened, sealed in plastic bags


Recipe