Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup whole milk
- 1/2 cup ricotta cheese
- 1/4 cup orange zest
- 1/4 cup lemon zest
- 1/4 cup candied orange peel
- 1/4 cup candied lemon peel
- 1/4 cup cooked wheat berries
- 1/4 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Food processor
- Mixing bowls
- Whisk
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan with butter and line the bottom with parchment paper.
2. In a food processor, pulse the flour, butter, and sugar until the mixture resembles coarse sand.
3. Add one egg and pulse until the mixture comes together. Transfer the dough to a floured surface and knead until smooth.
4. Roll out the dough and use it to line the bottom and sides of the prepared pan. Trim the excess dough.
5. In a mixing bowl, whisk the remaining eggs, milk, ricotta cheese, orange zest, lemon zest, candied orange peel, candied lemon peel, cooked wheat berries, vanilla extract, and salt until well combined.
6. Pour the filling into the prepared crust and smooth the top with a spatula.
7. Bake for 50-60 minutes or until the filling is set and the crust is golden brown.
8. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 110mg
Carbohydrates: 42g
Fiber: 1g
Sugar: 22g
Protein: 6g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or soy milk.
- Ricotta cheese can be substituted with cream cheese or mascarpone cheese.
- Candied orange peel and candied lemon peel can be substituted with dried fruit.
Variations:
- Add chopped nuts such as almonds or pistachios to the filling.
- Use a graham cracker crust instead of the homemade crust.
- Add a tablespoon of orange blossom water or rose water to the filling for a floral flavor.
Tips and tricks:
- Make sure the butter is softened before using it in the crust.
- Use a zester to get the zest from the oranges and lemons.
- Cook the wheat berries according to package instructions before adding them to the filling.
Storage instructions:
Store the pastiera in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pastiera in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pastiera on a cake stand and dust with powdered sugar.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Pair with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of water at a time until it comes together.
- If the filling is too runny, bake for an additional 10-15 minutes.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Pastiera is a traditional Italian Easter cake that originated in Naples.
Flavor profiles:
The pastiera has a sweet and citrusy flavor with a creamy texture.
Serving suggestions:
Serve the pastiera as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Italian