How To make Pastiera Di Grano (Easter Wheat Pie) Part 1

Neapolitan Easter Grain Pie recipe (pastiera napoletana)

[EN]
[IT]

Ingredients:
short crust pastry (pasta frolla)
19.8 oz. (560 g) boiled wheat (grain)
1.3 US cups (300 ml) milk
1.1 oz. (30 g) butter
15.9 oz. (450 g) sugar
5 eggs + 1 for brushing
26.5 oz.(750 g) ricotta cheese
candied fruit (orange or citron)
1 vial of orange-flower

Pastiera Napoletana: Italian Easter cake ????????

Pastiera Napoletana; an Italian Easter cake, this recipe is inspired by an Italian site; Benedetta. The pastiera dates back to the sixteenth century in the area of ​​San Gregorio Armeno, Italy. To make this traditional Italian Easter cake the women in Naples usually start this three-day process on the Thursday before Easter Sunday. Pastiera Napoletana is a light and fluffy cake or ricotta tart delicately perfumed with orange. It's like a cheesecake rice pudding in a pie crust. Super delicious with coffee for breakfast.
My version Pastiera Napoletana is tweaked slightly to include ingredients I had and prefer to bake with; white spelt flour pastry, oat milk for the filling instead of whole milk, and orange blossom water instead of Millefiore (I didn't have this on hand). I have lower the sugar content too.
To make this Italian Easter Cake you use a ready-made prepared grain called Di Grano Cotto which can be bought in an Italian supermarket or even on Amazon (click the link on the name). I have read other blogs where some Northern Italians use arborio rice instead.
Here are the steps needed to make this delicious Italian Pastiera Napoletana the traditional way leading up to Easter Sunday. Otherwise, prepare on the same day if you have time (it can be tiring and time-consuming so spread it over a few days and enjoy the process).
DAY ONE (Thursday)1. BOIL wheat berries (grano cotto) with milk and lemon to make a creamy porridge-like mixture, which needs to cool overnight.2. PREPARE ricotta filling and rest overnight
DAY TWO (Friday)3. Prepare the pastry then chill overnight
DAY THREE (Saturday)4. Construct the pie and bake
Easter Sunday remove the Pastiera Napoletana from the fridge and serve this room temperature sprinkled with a veil of icing sugar.
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Takes = 3 days preparation (to make it easier or all on the same day)
Bakes = 65 mins
Makes = 8 serves (24cm spring form cake tin)
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✅ CHAPTERS
0:00 Intro
0:37 Step 1 prepare the Grano Cotto
2:31 Step 2 prepare the 23cm (9inch) springform cake tin
3:07 Step 3 making the pastry
6:52 Step 4 making the ricotta filling
10:07 Step 5 rolling the pastry
12:11 Step 6 adding in the filling
12:20 Step 7 pastry decoration
15:25 Step 8 adding egg wash to the top
15:43 Step 8 baking
16:09 reveal and taste test
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????????‍???? Ingredients for the filling
Di grano cotto ???????? – 250g
Oat Milk (or whole milk) – 250ml
Ground cinnamon – 1/2 tsp
Lemon peel – 1 large piece peeled off the lemon
Ricotta cheese – 250g
Sugar – 250g
Egg yolks – 3
Egg whites – 3
Orange blossom water –1 tbsp (depending on taste)
Vanilla extract – 1 tsp
Extra 1/2 tsp ground cinnamon
Chopped Candied peel – 1-2 tbsp
______________________________________________________________
????????‍???? Pastry
Unsalted cold butter – 125g (1 stick)
White Spelt flour (or your choice) – 250g (2 cups)
Whole egg, plus one egg yolk
Icing sugar – 50g (1/3 cup)
Lemon, finely zested
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Easter Pie, Pastiera

Here is a little taste of Italian Easter dessert. ???? Enjoy!
For the recipe;

How to Make PASTIERA NAPOLETANA Like an Italian Chef

Pastiera Napoletana is a festive cake traditionally made at Easter time, but it can really be enjoyed all year around! It is known as a symbol of celebration for new life and the beginning of springtime. This delicious pastry is filled with a divine ricotta cheese and cooked wheat filling flavored with orange blossom water and orange candied fruit pieces for a decadent, citrusy taste.

This video recipe is presented by my friend Chef Aniello who was born in Naples and has been making this sweet almost all his life so it’s as authentic as you can get!

Don’t limit yourself to making Pasteira Napoletana once a year, it’s just too good. Trust me; I'll be making it as often as possible!

???? Follow this link to read and print the written recipe:

#pastiera #pastieranapoletana #dessert

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⏱️⏱️TIMECODES⏱️⏱️
0:00How to Make Pastiera Napoletana
0:47 Introduction to Pastiera Napoletana
1:37 Ingredients for Pastiera Napoletana
2:53 How to Cook Grano Cotto
4:01 How to Make the Shortcrust
5:55 How to Knead the Dough
6:30 How to Let the Dough Rest
8:22 How to Make the Pastiera Filling
11:39 How to Stretch the Shortcrust
12:59 How to Assemble the Pastiera Napoletana
16:24 How to Bake the Pastiera Napoletana
18:21 How to Serve Pastiera Napoletana
18:51 How to Eat Pastiera Napoletana, E ora si Mangia...Vincenzo's Plate!

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How to Make Neapolitan Pastiera

This is my family recipe for our delicious home made Neapolitan Pastiera. Enjoy! - Hedy

Link to my cookbook Mangia, It's Good For You!:

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Recipe: Neapolitan Pastiera

This recipe is for a large cheesecake using a 10” x 3” high baking pan. I use a large 10” spring pan.

Filling:

3 pounds ricotta
6 eggs
1 teaspoon vanilla
½ teaspoon cinnamon
1 ounce orange flower water
2 cups of sugar
¼ citron finely chopped
¼ pound grain
½ stick butter
2 cups milk
1 cup half and half or heavy cream

Soak grain in cold water in saucepan overnight. Wash and drain thoroughly. Cook grain in saucepan with milk and butter over very low heat. Stir occasionally, not letting it stick to the bottom of the pan. Cook about one hour or until the grain is tender.

In large bowl mix together ricotta, egg, vanilla, orange flower water, citron, cinnamon, and sugar. When mixture is thoroughly blended, add cooked grain, chopped citron and cream. Set aside and make the crust.

Crust:

2 cups flour
2 eggs
½ stick butter or margarine
¼ cup sugar
½ teaspoon vanilla
½ teaspoon baking powder
Cold water if necessary

In bowl cut butter into flour. Add egg and all other ingredients. If mixture is too dry, add a little bit of cold water. Mix together well. Roll out on floured surface to the size of the pan. I like to roll it out on floured waxed paper so it is easier to pick up and transfer to well-greased spring pan. Line entire spring pan with dough. If there is any remaining dough, roll out and make strips long enough to put across the top of the cake after it is half done. If you put the strips on at the beginning, they will sink. Bake in preheated oven at 350 degrees for 2 hours. Serves 14 to 16 people.

‪Music Credit:
VOLARE Cover Performance By RichardBe Originally Recorded By Dean Martin.mp4‬‬. Channel - RichardBe Sings




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Pastiera Napoletana Recipe (Easter Ricotta Pie)

Pastiera Napoletana is a ricotta pie typically eaten on Easter Sunday in most Italian southern regions. The creamy filling is a wheat berry (grano cotto) mixed with ricotta cheese and eggs flavored with orange blossom water, cinnamon, and lemon zest. This authentic Neapolitan Pastiera recipe uses pasta frolla, a flaky, light, sweet shortcrust pastry made with baking powder, a perfect delicate pastry to nest the fluffy and creamy ricotta filling.

Ingredients
Shortcrust pastry
2/3 cup butter at room temperature
4 cup flour
1 cup sugar
3 fresh eggs
2 tsp baking powder
Preaparing the Wheat
20.5 oz wheat for pastiera read the article above
1 tbsp caster sugar
2 tbsp butter
1/2 cup milk
1 lemon zest
For the filling
1 lb ricotta
3/4 cup caster sugar
5 egg yolk
4 egg white
1 tbsp orange blossom water
1 tsp cinnamon
candied fruits or chocolate chips

Ingredients
Shortcrust pastry
160 g butter at room temperature
500 g flour
200 g sugar
3 fresh eggs
2 tsp baking powder
Preaparing the Wheat
580 gr wheat for pastiera read the article above
1 tbsp caster sugar
2 tbsp butter
120 ml milk
1 lemon zest
For the filling
500 g ricotta
150 g caster sugar
5 egg yolk
4 egg white
1 tbsp orange blossom water
1 tsp cinnamon
candied fruits or chocolate chips


To read and print the recipe:


For the special ingredients you can find on Amazon:
Wheat for pastiera specifically prepared for this pie which is sold in jars or cans:


Orange flowers water, which you can use in many other recipes:


All the tools I use on my Amazon shop:
Amazon USA

Amazon UK:


Serving the pastiera (0:00)
Preparing the wheat (0:36)
Preparing the pastry (1:16)
Separating the pastry (1:51)
Prepare the baking pan (1:57)
Prepare the base of the pastry (2:02)
Preparing the top of the pastry (2:24)
Make the ricotta filling (2:32)
Whisk the egg whites (3:00)
Compose the pie (3:27)
Bake (4:28)
Let it cool down before removing it (4:36)
Serve at room temperature (4:42)