Neapolitan Pastiera Pie

L'Antro dell'Alchimista
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Neapolitan Pastiera Pie Recipe
21
2080
85

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 lemons
  • 150 grams citron
  • pumpkin
  • candied fruits
  • 150 grams powdered sugar

Directions

  1. Prepare the pie crust by kneading together the flour, eggs, sugar, lard, and the lemon peel.
  2. Refrigerate the dough until it is to be used.
  3. Cook the wheat in a medium saucepan with the milk, lard, and the sugar over low heat until it is creamy in consistency.
  4. Allow it to cool completely.
  5. Place 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.
  6. Add the cooked wheat cream and stir to incorporate well.
  7. BUtter 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.
  8. Fill 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.
  9. Bake the pie at approximately 150C for approximately 2 hours, the pie crust should be golden and the filling should not be liquid.
  10. Turn off the oven and let the pie cool inside with the door slightly open.
  11. Refrigerate 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.

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