Ingredients with Measurements:
- 500g cooked wheat
- 500g ricotta cheese
- 300g sugar
- 6 eggs
- 1 lemon zest
- 1 orange zest
- 1 tsp vanilla extract
- 50g butter
- 1/2 cup milk
- 1/4 cup orange blossom water
- 1/4 cup candied citron
- 1/4 cup candied orange peel
- 1/4 tsp salt
- 1 tbsp flour
- 1 pie crust
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Whisk
- Wooden spoon
- Rolling pin
- Pastry brush
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the cooked wheat, ricotta cheese, sugar, eggs, lemon zest, orange zest, vanilla extract, butter, milk, orange blossom water, candied citron, candied orange peel, salt, and flour. Mix well with a wooden spoon.
3. Line the bottom of the springform pan with parchment paper. Roll out the pie crust and place it in the pan, pressing it against the sides and bottom.
4. Pour the filling into the pie crust and smooth the top with a spatula.
5. Bake in the oven for 1 hour or until the top is golden brown and the filling is set.
6. Let the pastiera cool completely before removing it from the pan.
7. Serve the pastiera napoletana at room temperature.
- Time:
Preparation time: 30 minutes
- Cooking time: 1 hour
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 20g
- Saturated fat: 11g
- Cholesterol: 175mg
- Sodium: 250mg
- Total carbohydrates: 55g
- Dietary fiber: 2g
- Sugars: 40g
- Protein: 14g
Substitutions for ingredients:
- Cooked wheat: Arborio rice or farro
- Ricotta cheese: Cream cheese or cottage cheese
- Candied citron and candied orange peel: Candied lemon peel or dried fruit
Variations:
- Add a pinch of cinnamon to the filling for a spiced flavor.
- Use almond extract instead of vanilla extract for a nutty flavor.
- Top the pastiera with whipped cream or powdered sugar for a sweeter taste.
Tips and Tricks:
- Make sure the pie crust is well chilled before rolling it out to prevent it from sticking to the rolling pin.
- If the top of the pastiera is browning too quickly, cover it with aluminum foil and continue baking.
- Let the pastiera cool completely before slicing to prevent it from falling apart.
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:
- Dust the top of the pastiera with powdered sugar or cocoa powder for a decorative touch.
- Serve the pastiera with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Candied fruit or fresh berries
- Mint leaves
Pairings:
- Coffee or espresso
- Sweet dessert wine, such as Moscato or Vin Santo
Suggested Side Dishes:
- Fresh fruit salad
- Italian cookies, such as biscotti or amaretti
Troubleshooting Advice:
- If the filling is too runny, add more flour to thicken it.
- If the pie crust is too dry, brush it with a little milk or egg wash before baking.
Food Safety Advice:
- Make sure the eggs are fully cooked before serving to prevent foodborne illness.
- Store the pastiera in the refrigerator to prevent spoilage.
Food History:
- Pastiera Napoletana is a traditional Easter dessert from Naples, Italy. It is believed to have originated in the 18th century and is made with wheat, ricotta cheese, and candied fruit.
Flavor Profiles:
- Sweet, creamy, and citrusy
Serving Suggestions:
- Serve the pastiera as a dessert after a traditional Italian meal.
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Region: Italian