Neapolitan PastieraTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 15 minutes
Waiting time: 30-60 minutes
Baking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:251.1 kcal
Proteins:5.2 g
Fats:9.2 g
Carbohydrate:37.4 g
Fibers:0.7 g
Sugar:24.9 g
Cholesterol:56.7 mg
Sodium:107.1 mg
Calcium:60.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
600
g
flour
300
g
sugar
315
g
butter the molds
6
egg yolks
15
ml
white vermouth
454
g
italian arborio rice or other short grain rice (never long grain)
500
ml
water
500
ml
hot milk
2
ml
salt
grated zest of 1 lemon
15
ml
sugar
7.5
ml
cinnamon
500
g
ricotta cheese
500
g
fruit sugar
6
eggs, separated
15
ml
cinnamon
150
g
candied fruit
METHOD
Making the pastry
- Cream the butter and sugar, add in the eggs, the flour and vermouth;
- Combine the ingredients, working them as little as possible, to create a smooth dough; divide into two parts; let rest in the refrigerator for 30 to 60 minutes.
Filling mixture - step 1
- Cook the rice in the water for 15 minutes;
- Drain; add the hot milk, salt, zest, sugar and cinnamon;
- Cook over medium heat until all the milk is absorbed; remove from the heat and let cool.
Filling mixture - step 2
- Mix together the fruit sugar and the ricotta; add the egg yolks one at a time; add in the cinnamon, cognac and candied fruit, mixing well after each addition;
- Beat the egg whites until they form stiff peaks; gently fold them into the ricotta mixture; [ajout rc: gently combine the rice and ricotta mixtures;]
- Grease two pie plates; divide each pastry ball into half; line each pie plate with pastry and cover with the filling; cover with more pastry strips in a lattice pattern;
- Bake in a preheated 190° C (375° F) oven for 1 hour and let cool before unmoulding;
- Sprinkle with icing sugar and serve at room temperature.
WINE SUGGESTIONS
Pinot Noir
CHEF'S NOTES
Every Easter Neapolitans resurrect their love for sweets with Pastiera, a pie specially made for the occasion filled with ricotta cheese and studded with candied fruits. It is very rich and is a welcome compensation for all the privations of Lent.
