It seems like I’ve been repeating recipes I made last year quite often, but I guess that comes with the territory when a big part of your food blog revolves around yearly food traditions.
Like I mentioned in my first pastiera napoletana post, this Italian pie is a tradition at Easter time. As you can tell by its name, the recipe originates in Naples. My family isn’t from Naples, but my mom starting making this dessert when she came to Vancouver because many of the Italians here make it at Easter time. You definitely know Easter is approaching in our household because we are constantly sent slices of pastiera from friends and family.
The filling combination of cooked wheat and ricotta is definitely an interesting one, and may sound a bit odd, but trust me, it’s really good!
Even though I decorated this pastiera a bit differently from the traditional lattice design, the flavour and ingredients are still characteristic of the traditional pastiera napoletana. I modified the recipe a bit from last year – instead of using a pasta frolla dough, I used a regular pie dough. My mom gave me this tip and it turned out great! Recipes are all about modifying, testing new things out and improving. I’m happy with how it came out 🙂
So if you’re looking for a new recipe to try this Easter, or even just want to compare pastiera recipes, feel free to give this recipe a try! Let me know how it turns out.
Buona Pasqua to you 🙂
For the dough
Note: The dough recipe makes enough for 3 pies
1 lb Tenderflake lard
4.5 cups flour
1 tsp salt
1 tsp baking powder
1 tbsp white vinegar
For the filling
250 g grano cotto (cooked wheat)
150 mL milk
20 g butter
500 g ricotta
150 g sugar
100g fior d’arancio (or zest of one orange and one lemon)
2 packets vanillina (or 2 tsp vanilla extract)
1 shot glass sambuca or rum
Prepare the dough
- In a large mixing bowl, mix the dry ingredients with a hand pastry blender until small crumbs form.
- Prepare your wet ingredients by beating the egg, adding the vinegar to it, then pouring this mixture into a measuring cup. Add water until wet ingredients equal one cup.
- Pour wet ingredients into dry ingredients and work with your hands until a ball of dough forms. Set the dough aside.
Prepare the filling
- In a saucepan, add the grano cotto, butter and milk. Bring the ingredients to a gentle boil, and stir continuously until a cream-like consistency is reached. Let the grano cotto mixture cool.
- In a mixer, mix ricotta, sugar and eggs, vanillina, and fior d’arancio until ingredients are fully incorporated.
- Mix the grano cotto and ricotta mixtures together.
- Cut the dough into 3 equal pieces. Using one of the pieces, on a flat, floured surface, use a rolling pin to roll dough out. Add more flour if the dough is feeling a little moist. The thickness of the dough should be about 0.2 inches. Transfer the dough to a pie dish and cut off any edges that hang off the pie dish. Spoon in the filling. Feel free to make a lattice design with the extra dough or leave plain and decorate with fruit after baked.
- Bake for one hour at 350 degrees fahrenheit
- Sprinkle with icing sugar