Neapolitan Rice Pastiera

Name: Neapolitan Rice Pastiera
Ingredients: 2 1/3 cups spelt flour (about 300 grams); 3/4 cup sunflower margarine (about 180 grams); 1 cup powdered sugar (about 130 grams); 1 pinch salt; as needed Soy milk,; 2/3 cup rice (about 130 grams); 3 tablespoons sunflower margarine (about 40 grams); 3 tablespoons rice milk (about 50 grams); 1 2/3 cups buffalo ricotta (about 400 grams); 2 cups powdered sugar (about 250 grams); Grated zest of 1 lemon and 1 orange (organic, if possible); 1 pinch cinnamon (optional); as needed Powdered sugar,

Anna Vella @passionidifarro

Pastiera is a traditional dessert from the Campania region, usually made for Easter. It's typically a shortcrust pastry filled with wheat, ricotta, and candied fruit. My version uses rice, buffalo ricotta, no eggs, and lemon and orange zest.

Anna Vella @passionidifarro

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Ingredients

For the crust:
2 1/3 cupsspelt flour (about 300 grams)
3/4 cupsunflower margarine (about 180 grams)
1 cuppowdered sugar (about 130 grams)
1 pinchsalt
as neededSoy milk,
For the filling:
2/3 cuprice (about 130 grams)
3 tablespoonssunflower margarine (about 40 grams)
3 tablespoonsrice milk (about 50 grams)
1 2/3 cupsbuffalo ricotta (about 400 grams)
2 cupspowdered sugar (about 250 grams)
Grated zest of 1 lemon and 1 orange (organic, if possible)
1 pinchcinnamon (optional)
For decorating:
as neededPowdered sugar,

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Steps

1

Make the crust: In a stand mixer with the paddle attachment, combine the margarine, powdered sugar, and a pinch of salt. Add the flour and mix until you have a smooth, compact dough, adding soy milk a little at a time as needed.
2

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3

Meanwhile, cook the rice in boiling water until done. Drain, then add the rice milk, margarine, and citrus zests. Stir over low heat for 5 minutes to combine. Set aside.
4

In a separate bowl, mix the ricotta with the powdered sugar and a little cinnamon, if using. Add the rice mixture and stir until smooth and well combined.
5

Take the dough from the fridge and roll out 3/4 of it to about 1/4 inch (5 mm) thick.
6

Grease a 10-inch (26 cm) tart pan and line it with the dough, making sure the sides are about 1 1/2 to 2 inches (4–5 cm) high.
7

Pour the rice filling into the crust.
8

Roll out the remaining dough to the same thickness as before.
9

Cut the dough into strips and arrange them in a lattice pattern over the filling.
10

Bake at 350°F (180°C) for about 1 hour and 15 minutes. Remove from the oven and let cool.
11

Dust with powdered sugar and serve.