Equipment
* optional
Ingredients
Pasta Frolla (Shortcrust Pastry)
- 330 g type 00 flour
- 130 g white sugar
- 165 g unsalted butter, cold and cubed
- 1 eggs
- 2 eggs, yolks only
- 1 lemon, zested
- 2 g fine sea salt
Crema di Grano (Wheat Cream)
- 300 g cooked wheat berries, grano cotto for pastiera
- 200 ml whole milk
- 30 g unsalted butter
- 1 lemon, peeled in strips
- 1 orange, peeled in strips
Ricotta Filling
- 350 g sheep milk ricotta, drained overnight
- 300 g white sugar
- 3 eggs
- 2 eggs, yolks only
- 100 g candied orange peel, finely diced
- 20 ml orange blossom water
- 2 g ground cinnamon
- 5 ml vanilla extract
Nutrition (per serving)
Method
In a large mixing bowl, combine the type 00 flour, 130g of white sugar, and fine sea salt. Add the cold, cubed butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
Add 1 whole egg, 2 egg yolks, and the lemon zest to the crumbly mixture. Mix rapidly just until the dough comes together. Shape into a disc, wrap tightly, and refrigerate for at least 2 hours.
In a medium saucepan, combine the cooked wheat berries, whole milk, 30g of butter, and the wide strips of lemon and orange peel. Simmer gently over low heat, stirring frequently, until the milk is absorbed and the mixture resembles a thick oatmeal.
Remove the saucepan from the heat, discard the citrus peels, and spread the wheat cream onto a plate or tray to cool completely to room temperature.
Push the thoroughly drained ricotta through a fine mesh sieve into a large mixing bowl to eliminate any lumps and ensure a perfectly smooth, silky texture.
Whisk 300g of sugar into the sieved ricotta. Add the 3 whole eggs and 2 yolks one at a time, whisking well after each addition until fully incorporated.
Fold the cooled wheat cream, diced candied orange peel, orange blossom water, ground cinnamon, and vanilla extract into the ricotta mixture until evenly distributed.
Preheat your oven to 180°C/350°F. On a lightly floured surface, roll out two-thirds of the chilled pastry dough to a 4mm thickness. Carefully transfer it to line the base and sides of a buttered 24cm deep springform pan.
Pour the prepared ricotta and wheat filling into the pastry-lined pan, using a rubber spatula to smooth the surface.
Roll out the remaining pastry dough. Using a fluted pastry wheel, cut 7 strips, each about 2cm wide. Arrange the strips over the filling in a diamond lattice pattern, crimping the edges to seal them to the base pastry.
Bake the pastiera at 180°C/350°F for 70 to 80 minutes. If the top browns too quickly, tent it loosely with aluminum foil halfway through baking.
Turn off the oven, prop the door open slightly, and leave the pastiera inside for 30 minutes to cool gradually. Transfer the pan to a wire rack to cool completely. Rest the pie at room temperature for 24 hours before serving to allow the complex flavors to mature.
Chef's Notes
- Pastiera is traditionally baked on Holy Thursday to be consumed on Easter Sunday. The mandatory resting period allows the intense aromas of orange blossom and spices to permeate the ricotta, transforming the texture and flavor completely.
- Sheep milk ricotta is traditional and provides a richer, more complex flavor profile than cow milk ricotta. It must be thoroughly drained in a cheesecloth-lined sieve in the refrigerator overnight to prevent a soggy crust.
- High-quality orange blossom water is essential for an authentic profile. Avoid synthetic essences, which can give the pie an artificial, soapy taste. Look for pure floral distillates in specialty grocers.
- To prevent the delicate shortcrust pastry from tearing when moving it to the pan, try rolling the dough between two sheets of parchment paper, or gently drape it around your rolling pin before unfurling it over the tin.
Storage
Refrigerator: 1 week — Store loosely covered in the refrigerator after the initial 24-hour room temperature resting period.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
