Pastiera ! (grain suite pie)
I made this video because my wife is half Napoletana and wanted to surprise her , this was my first time making this Pie , and Madonna Mia is so delicious
for the dough :
4 eggs
200gr of sugar
200ml of sunflower oil
1 bag of pane degli angeli (baking powder) 8gr
700 gr of flour (00) or all purpose flour
filling:
500 gr of grano cotto(cooked grain)
500gr of fresh ricotta
500 gr of granulate sugar
400ml of whole milk
6 egg white
6 yolk
2 teaspoon of cinnamon
1 lemon peel
1 tablespoon of essence of flower orange
oven 325 cook for one hour
have fun cooking and enjoy eating!!
ciao a tutti e BUONA PASQUA
HAPPY EASTER EVERYONE!!
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
How to prepare PASTIERA NAPOLETANA - Traditional Easter dessert
If you think of Easter, one of the desserts that come to mind is the NEAPOLITAN PASTIERA! It's a recipe that holds the history and TRADITION of this beautiful part of Italy: tradition wants that you stat preparing it on Holy Thursday, as the more it rests, the better it will taste! So time to get your hands dirty and prepare this UNFORGETTABLE dessert!
00:00 - WHAT'S COOKING?
00:45 - SHORTCRUST PASTRY PREPARATION
02: 34 - WHEAT CREAM PREPARATION
03:37 - FILLING PREPARATION
05:57 - PASTIERA COMPOSITION
08:03 - COOKING
08:12 - PLATING
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (8 SERVINGS)
FOR THE SHORTCRUST PASTRY
00 Flour 250 g
Lard 50 g
Butter 50 g
Sugar 80 g
Wildflower honey 20 g
Eggs 60 g (about 1 medium)
Whole milk 40 g
Orange peel 1/2
Lemon peel 1/2
Fine salt 1 pinch
FOR THE WHEAT CREAM
Cooked wheat 200 g
Whole milk 80 g
Butter 25 g
Lemon peel 1/2
Orange peel 1/2
Fine salt 1 pinch
FOR THE FILLING
Sheep's milk ricotta cheese 200 g
Sugar 180 g
Candied citron 50 g
Wildflower honey 20 g
Eggs 2
Egg yolks 1
Orange blossom water to taste
Whole milk 20 g
Orange peel to taste
Lemon peel to taste
TO GARNISH
Powdered sugar to taste
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Easter 2022 Pastiera Di Grano (Easter Wheat Pie) & Pastiera di Riso (Easter Rice Pie) RoeDee Edition
Pastiera Di Grano (Easter Wheat Pie) & Pastiera di Riso (Easter Rice Pie) Roe Dee Edition
PASTA FROLLA
2 cups flour sifted
½ cup sugar
Pinch of salt
¼ cup butter
3 egg yolks
1 tbsp milk
FILLING
¾ lb soaked wheat drained
(this is the weight after soaking)
½ cup scalded milk
1 tsp salt 1 tsp sugar
1 ½ lbs. ricotta
1 ½ cups sugar
6 egg yolks plus 4 egg whites beaten
Dash of cinnamon
Grated rind of 1 lemon
1 tsp Citrus Blossom flavoring or substitute with
1 tbsp orange flower water
½ tsp orange extract
1 tsp vanilla extract
¼ cup each minced candied orange peel and candied lemon peel
¼ cup corn starch
1 tsp vanilla extract
PREPARE WHEAT
Drain soaked wheat, cover with 3 cups pf fresh water, add 1 tsp salt and boil for 1 hour in a covered saucepan. Stir frequently to prevent sticking. Drain water, add ½ cup scalded milk, 1 tsp sugar, and boil for an additional 5 minutes.
Remove from heat, add candied orange and lemon peels; mix and allow to cool. (If soaked wheat is not readily available, dry wheat may be soaked as follows: cover dry wheat with cold water and boil for 15 minutes or until husks crack open. Remove from heat and allow to soak for 24 hours. Then prepare soaked wheat as instructed above.)
PREPARE PASTA FROLLA: Sift flour, salt, sugar into a bowl; cut in butter with a pastry blender or fingertips, to incorporate the butter evenly through the flour. Mix and stir in egg yolks one at a time. Work the dough until it clears the bowl, adding a little milk as needed to hold it together. Turn it onto a lightly floured board and knead quickly until smooth. Form into a ball and chill for 30 minutes. Then divide the ball into two parts, one larger than the other. Roll large piece on lightly floured board to 1/8th inch thick and large enough to line a 10” inch round deep springform pan. Butter pan and line with pastry, leaving ½ inch over-pan. Roll out smaller piece of dough to 1/8th inch thick and cut into ¾ inch strips, for lattice work topping.
PREPARE FILLING: Beat ricotta and sugar together, adding the beaten eggs, vanilla and cinnamon, lemon rind and 3 flavorings, & corn starch blending well. Stir in prepared wheat. Turn into cake pan; arrange strips and crisscross over filling to edge; roll bottom overhang up over strips and flute heavily. Bake in a at 350-degree oven for about 1 hour, or until firm in the center and crust is nicely browned. Serve sprinkled with confectioner’s sugar.
*** To make Pastiera Di Riso (Easter Rice Pie) you will simply substitute wheat for 14 ounces. of raw Arborio (short grain) rice. Cook the rice in 3 cups of boiling water stirring continuously (so it does not stick), on low to medium heat in a covered pan. You will add water in small amounts as the rice cooks (up to another 3 cups). **You will use all of the cooked rice in this recipe. DO NOT ADD SALT TO THE RICE. Once it is cooked proceed with the remainder of the recipe as instructed above.
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#italiankitchen
#eastersunday
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Original Pastiera Napoletana - wheat pie recipe -
Happy easter with this special recipe.
Pastiera is a cake prepared in every napoletan family house for easter.
I encourage you to find all the ingredients and try this recipe.
the fantastic aroma of this cake will fill your immediate happiness life!
And it is immediately Naples...
For the ricotta cream:
350gr. ricotta cheese
300gr. granulated sugar
3 eggs
2 egg yolks
1/2tsp cinnamon
1/4 tsp orange blossom flavour
For the wheat cream:
300gr. cooked wheat
200gr. whole milk
25gr.butter
1 lemon zest
For the shortcrust, that's my best recipe:
mix together 165gr. of soft butter and 130 gr. of granulated sugar, add the lemon zest and 1/4 tsp of orange blossom flavour.
Add the 1 egg and 2 egg yolks and than 330gr. of all purpose flour,
previously sifted, and a pinch of baking soda.
Transfer on a work surface and quickly forms a dough.
Cover it and put in the fridge for 12/24 hours.
*Fill the shortcrust with the filling pie leaving a boarder of 6-7mm.
For eny help do not esitate to contact me.
Enjoy
Music:
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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