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Impasto della Pastiera Napoletana (Neapolitan Ricotta Tart Dough)

Impasto della Pastiera Napoletana (Neapolitan Ricotta Tart Dough)

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Course Dessert
Cuisine Italian

Ingredients
  

  • Ingredients:
  • For the Pastry Pasta Frolla:
  • 300 g all-purpose flour
  • 150 g unsalted butter cold and cut into small cubes
  • 100 g granulated sugar
  • 1 large egg
  • 1 egg yolk
  • Zest of 1 lemon
  • Pinch of salt
  • For the Filling:
  • 250 g cooked wheat berries grano cotto
  • 400 g ricotta cheese well-drained
  • 200 g granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange blossom water
  • 100 g candied orange peel finely chopped
  • 1 teaspoon ground cinnamon

Instructions
 

  • Instructions:
  • Prepare the Pastry:
  • In a large bowl, combine the flour, sugar, and a pinch of salt.
  • Add the cold butter cubes and rub them into the flour mixture until it resembles coarse crumbs.
  • Mix in the lemon zest.
  • Add the egg and egg yolk, mixing until the dough just comes together.
  • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
  • Prepare the Filling:
  • In a saucepan, combine the cooked wheat berries with 250ml of milk, a strip of lemon zest, and a pinch of salt. Cook over low heat, stirring occasionally, until the mixture thickens and the milk is absorbed, about 15 minutes. Remove from heat and let it cool completely.
  • In a large bowl, whisk together the ricotta cheese and sugar until smooth and creamy.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated.
  • Add the cooled wheat mixture, vanilla extract, orange blossom water, candied orange peel, and ground cinnamon. Mix until all ingredients are well combined.
  • Assemble the Pastiera:
  • Preheat your oven to 180°C (350°F).
  • Butter and line a 23cm (9-inch) springform pan.
  • Roll out two-thirds of the chilled pastry dough on a lightly floured surface to fit the base and sides of the prepared pan.
  • Pour the ricotta and wheat filling into the pastry-lined pan.
  • Roll out the remaining pastry dough and cut it into strips. Arrange these strips over the filling in a lattice pattern.
  • Bake for 50-60 minutes, or until the pastry is golden brown and the filling is set.
  • Cool and Serve:
  • Allow the pastiera to cool completely in the pan.
  • Once cooled, remove from the pan and transfer to a serving platter.
  • Dust with powdered sugar before serving.
  • Variations and Tips:
  • Grano Cotto Substitute: If you can't find grano cotto, you can use Arborio rice. Cook it in milk until it becomes creamy and porridge-like, then proceed with the recipe as directed.
  • Great Italian Chefs
  • Dairy-Free Option: Substitute the ricotta cheese with a dairy-free alternative, such as coconut milk or a plant-based ricotta, to make the pastiera dairy-free.
  • Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour to accommodate gluten sensitivities.
  • Storage: The pastiera can be stored in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor.
Keyword Impasto della Pastiera Napoletana (Neapolitan Ricotta Tart Dough)