Canned grain in New Zealand? WOW! We are really global!
Lovesherfood, of course you have already got a Pastiera recipe...but, in any case, this is my favourite one:
PASTIERA NAPOLETANA
Ingredients (serve 12)
For the shortcrust pastry:
-10 oz white wheat flour
-5 oz butter
-5 oz sugar
-3 egg yolks
-a pinch of salt
For the filling:
-18 oz Ricotta cheese
-1 can cooked Pastiera grain
-7 oz sugar
-3 oz candied orange and/or cedar peel
-5 large eggs
-1 tsp orange blossom water
-ground cinnamon
-grated peel of 1 lemon
-salt
-butter for the mould
-Make the shortcrust pastry and keep it aside for 30 mins.
-Process the canned grain according to the package directions (I must heat mine with some milk and then cool it down)
-Push the Ricotta through a sieve, mix it in a bowl with the sugar, cinnamon, grated lemon peel and orange water. Work with a spoon until creamy. Add the candies, cut in small cubes. Add the egg yolks, one at a time, beating well.
-Finally, add the cooked grain and the whisked egg whites, mixing very carefully.
-Butter a round 12 inch mould. Divide the shortcrust pastry in two pieces, one a half of the other. Roll up the larger piece and cover completely the mould.
-Pour the filling into the mould and level it with a knife. With the remaining pastry, make some stripes and put them on the surface of the cake to make lozenges.
-Bake at 350° for 70-80 mins or until golden on top. Cool it down and keep it aside at least for 1 day. Sprinkle with icing sugar before serving.
Some more advices:
-Although it's time consuming, don't forget to push the Ricotta through a sieve, otherwise the filling will not result smooth enough.
-I hope you can easily find Orange Blossom water, because it's the ingredient which gives to the Pastiera its special taste. The different brands have different dilutions of the extract, so my dose is only indicative and you'll have to adjust it according to your taste and the brand you've bought.
-Don't serve the Pastiera when it's just done! The more it's kept aside (up to 2-3 days) the better it becomes...
-If you can't put it out of shape without breaking it, don't worry! Neapolitans usually serve it directly into its mould (called "Ruoto").
More recipes are coming!
Happy Easter,
Pongi