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Pastiera Napoletana (Ricotta and Cooked Wheat Pie)

di Academia Barilla

Pastiera Napoletana (Ricotta and Cooked Wheat Pie)
1 hours


Sweets and Fruit


Ingredients for 4 people

10 ½ tablespoons butter 1 ½ cups confectioner’s sugar 3 egg yolks 2 ½ cups flour Vanilla extract to taste 1 pound ricotta 1 cup granulated sugar 7 ounces canned cooked wheat (for pastiera) 4 eggs 2 egg yolks Zest of 1 lemon
grated 1/2 cup orange blossom water Cinnamon powder to taste 3 ½ ounces candied citron

Preparation 30 minutes preparation + 45 minutes cooking
1. In the steel bowl of a stand mixer, place flour and butter and mix until the dough resembles fine crumbs

2. Add egg yolks, confectioner’s sugar and vanilla and mix, without overworking dough

3. Cover with plastic wrap and refrigerate for 2 hours

4. Roll out dough (about 1/8-inch thick) and press into the bottom and sides of a tart pan

5. Trim off any excess dough and reserve it for the lattice

6. Prick the bottom with a fork

7. In a bowl, combine ricotta and sugar

8. Add the remaining ingredients for the filling and mix well

9. Spoon filling into the tart shell and spread out evenly

10. Make 1/8-inch strips with the remaining dough and arrange them in a lattice pattern over the filling

11. Cook in a preheated 350°F oven for about 1 ½ hours