Pastiera

Name: Pastiera
Yield: 2 pastiere (11-inch/28 cm pans)
Ingredients: 2 cups milk (500 ml); 3 egg yolks; 3 tablespoons cornstarch; 1 packet vanilla powder; 3/4 cup sugar (150 grams); 2 cups ricotta cheese (500 grams); 1 cup candied orange peel, chopped (150 grams); 2 cups cooked wheat berries (500 grams); 1 teaspoon orange blossom extract (1 vial, 4 ml); 4 cups all-purpose flour (500 grams); 2/3 cup granulated sugar (140 grams); 1 teaspoon vanilla baking powder; 2 medium eggs; 7 ounces unsalted butter, softened (200 grams) or lard; Grated zest of 1 orange

Elodia @kitchens_drops_elo

Reggio Calabria

Traditionally, Pastiera is prepared on Holy Thursday to be enjoyed on Easter Sunday, allowing all the flavors and aromas to blend perfectly. Its origins are a mix of myth and history. Legend has it that when the siren Parthenope chose the Gulf of Naples as her home, a mysterious ritual was held. To thank her for her enchanting voice, the people brought her seven gifts: flour (symbolizing wealth), ricotta (abundance), eggs (fertility), wheat cooked in milk (the union of animal and plant kingdoms), orange blossom (the scent of the Campania region), spices (a tribute from all peoples), and sugar (to celebrate the sweetness of her song). Pleased with these gifts, Parthenope mixed them together to create this unique dessert. Historically, it seems that in the 16th century, in the convent of San Gregorio Armeno, an unidentified nun wanted to make a dessert that combined the Christian symbolism of ingredients like eggs, ricotta, and wheat with the fragrance of orange blossoms from the convent garden. The original recipe is said to include a touch of cinnamon in the cream, which I personally do not use. Over time, the liquid mixture of milk, eggs, and sugar added to the ricotta was replaced by a true pastry cream. Here is my version.

Elodia @kitchens_drops_elo

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Ingredients

2 pastiere (11-inch/28 cm pans)

For the cream:
2 cupsmilk (500 ml)
3egg yolks
3 tablespoonscornstarch
1 packetvanilla powder
3/4 cupsugar (150 grams)
2 cupsricotta cheese (500 grams)
1 cupcandied orange peel, chopped (150 grams)
2 cupscooked wheat berries (500 grams)
1 teaspoonorange blossom extract (1 vial, 4 ml)
For the pastry:
4 cupsall-purpose flour (500 grams)
2/3 cupgranulated sugar (140 grams)
1 teaspoonvanilla baking powder
2medium eggs
7 ouncesunsalted butter, softened (200 grams) or lard
Grated zest of 1 orange

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Steps

1

In a saucepan, combine the cooked wheat with a little milk, just enough to dissolve the starch, and cook until the milk is absorbed. Let cool.
2

Heat the milk without boiling. In a mixing bowl, combine the egg yolks, cornstarch, 1/2 cup sugar (100 grams), and vanilla powder.
3

Slowly pour the warm milk into the egg mixture, stirring constantly to avoid lumps. If lumps form, simply strain the mixture through a fine sieve. The cream will be quite liquid and should not be thickened.
4

In another bowl, mix the ricotta with the remaining sugar, candied orange peel, cooked wheat, and orange blossom extract. Combine this with the milk and egg mixture and mix well. Chill the filling in the refrigerator once cooled.
5

To make the pastry, mix the flour with the sugar and baking powder. Place on a work surface and make a well in the center. Add the eggs and start mixing.
6

Gradually add the softened butter (or lard) in pieces and the grated orange zest.
7

Knead quickly until you have a smooth dough. Wrap in plastic wrap and refrigerate for at least 30 minutes.
8

After this time, preheat the oven to 350°F (180°C). Butter and flour two 11-inch (28 cm) pie pans.
9

Divide the dough in half. Roll out each half to about 1/8 inch (2-3 mm) thick and line the pans. Trim the edges to make even borders. Reserve the extra dough for making strips.
10

Pour half of the cream filling into each pan and arrange thin strips of dough in a lattice pattern on top.
11

Brush with a mixture of egg yolk and milk. Bake for about 1 hour, keeping in mind your oven's performance.
12

Remove from the oven and let the pastiere cool completely before removing from the pans. Dust with powdered sugar before serving.