Pastiera with Olive Oil Crust

Name: Pastiera with Olive Oil Crust
Total time: 7200 s
Yield: 10-inch (26 cm) round pan, serves several
Ingredients: 5 eggs; 2 3/4 cups all-purpose flour (about 350 grams); 1 1/4 cups cooked wheat berries (about 250 grams); 1 3/4 cups sugar (about 350 grams); 2 teaspoons vanilla baking powder (about 8 grams); 1 cup sheep's milk ricotta (about 250 grams); Cinnamon, to taste; 1 tablespoon orange blossom water (about 20 ml); 1/3 cup vegetable oil (about 100 ml)

Matilde Merulla @lacucinadimatilde

Trapani

Inspired by Benedetta Rossi's recipe. This time, my niece Viola helped me prepare it. 💜

Matilde Merulla @lacucinadimatilde

Trapani

Inspired by Benedetta Rossi's recipe. This time, my niece Viola helped me prepare it. 💜

Saved

Ingredients

1 1/2 hours

10-inch (26 cm) round pan, serves several

5eggs
2 3/4 cupsall-purpose flour (about 350 grams)
1 1/4 cupscooked wheat berries (about 250 grams)
1 3/4 cupssugar (about 350 grams)
2 teaspoonsvanilla baking powder (about 8 grams)
1 cupsheep's milk ricotta (about 250 grams)
Cinnamon, to taste
1 tablespoonorange blossom water (about 20 ml)
1/3 cupvegetable oil (about 100 ml)

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Steps

1 1/2 hours

1

Mix the cooked wheat berries with the ricotta, 3 egg whites beaten until stiff, and 1 1/4 cups sugar (about 250 grams). Then add the 3 egg yolks.
2

Make the crust by combining the flour, oil, 1/2 cup sugar (about 100 grams), and the baking powder. Add 2 eggs, one at a time. Knead until the dough no longer sticks to your hands.
3

Line a 10-inch (26 cm) round baking pan with parchment paper. Press the dough into the bottom and up the sides, trimming any excess from the edges and saving it to make lattice strips.
4

Pour the ricotta mixture into the crust. You can add candied citron or chocolate chips if you like. Decorate the top with the classic lattice strips.
5

Bake in a preheated oven at 340°F (170°C) for 50 minutes, then another 15 minutes at 320°F (160°C). Let cool.