07 4 / 2012
Recipe for Pastiera (Easter pie)
PASTIERA
SHELL:
PASTAFROLLA (to make 9 inch apple pie shell or tart shells)
Mix 3eggs with 1/ cup sugar, add 1 stick (1/2 cup) of softened butter, a pinch of salt, 1-2 tablespoon each of lemon extract (or lemon juice), vanilla extract. Mix in as much flour as needed to make soft dough, approximately 3cups. Refrigerate at least ½ hour before rolling out on well floured surface. Shape in thin 2 round sheets one for the bottom of the pie.
Butter and flour the cooking pan, line with one sheet. Use the rest to make strips to cover the top of the pastiera lattice style.
Pastafrolla can be prepared ahead of time, frozen and thawed at room temperature or in refrigerator.
FILLING:
5 egg yolks
3 egg whites beaten until stiff
250 gr. cooked wheat
250 gr. Sugar
250 gr. Ricotta
Pinch of salt
Vanilla, orange extract, lemon extract, (optional candied orange and lemon rind cubed - sold candied and cubed)
Instructions:
Line a pan with the pastafrolla as instructed above. In separate bowl, beat egg yolks and sugar until creamy, add wheat, ricotta, salt and all aromatic ingredients. At the last minute, fold in the egg white gently. Pour mixture in crust. Make lattice with pastafrolla strips. Bake pie until crust is golden and toothpick comes out clean.
