Neapolitan Pastiera Pie

L'Antro dell'Alchimista
Reviews(1)
6

Neapolitan Pastiera Pie

L'Antro dell'Alchimista
Reviews(1)
6
21
2080
85

description

Easter wheat pie is a traditional holiday treat made with cooked wheat, eggs and ricotta cheese. Featuring a lattice top, it's redolent of orange thanks to the addition of orange flower water. The modern pastiera was likely invented in a Neapolitan convent, where an unknown nun wanted that cake — a symbol of the Resurrection — to be reminiscent of flowers of the orange trees growing in the convent’s gardens.

ingredients

500 grams flour
3 eggs
200 grams sugar
200 grams lard (or butter)
1 lemon
300 grams wheat (cooked)
400 milliliters milk
1 tablespoon lard (or butter)
1 tablespoon sugar
3 teaspoons vanilla extract
400 grams sheep
ricotta cheese
300 grams sugar
5 egg yolks
3 egg whites (. beaten to stiff peaks)
50 grams orange flower water (or orange zest)
2 lemon
150 grams citron
pumpkin
candied fruit
150 grams powdered sugar

directions

1Prepare the pie crust by kneading together the flour, eggs, sugar, lard, and the lemon peel.
2Refrigerate the dough until it is to be used.
3Cook the wheat in a medium saucepan with the milk, lard, and the sugar over low heat until it is creamy in consistency.
4Allow it to cool completely.
5Place the ricotta cheese in a large bowl and stir with a wooden spoon until it is creamy. Add the sugar and continue stirring. Add the egg yolks and 3 egg whites, the grated peel of 2 lemons, orange flower water, vanilla extract, and candied fruits.
6Add the cooked wheat cream and stir to incorporate well.
7BUtter and flour a pie plate. Roll out the pie crust to a thickness of 3 millimeters and line the pie plate. Set aside some of the dough to make strips for the lattice on top of the pie.
8Fill the pie crust with the pie filling, make a lattice pattern with the strips of dough set aside earlier, and add them to the top of the pie.
9Bake the pie at approximately 150C for approximately 2 hours, the pie crust should be golden and the filling should not be liquid.
10Turn off the oven and let the pie cool inside with the door slightly open.
11Refrigerate the cake for 3 days, serve it sprinkled with powdered sugar.
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nutritionView more

2080Calories
Sodium8%DV190mg
Fat105%DV68g
Protein78%DV40g
Carbs112%DV335g
Fiber32%DV8g

PER SERVING *

Calories2080Calories from Fat610
% DAILY VALUE*
Total Fat68g105%
Saturated Fat25g125%
Trans Fat
Cholesterol480mg160%
Sodium190mg8%
Potassium1130mg32%
Protein40g78%
Calories from Fat610
% DAILY VALUE*
Total Carbohydrate335g112%
Dietary Fiber8g32%
Sugars173g346%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.