How to make pastiera: the creamy Italian pie for Easter

published on 9 April, 2022 at 15:53
Ingredients:
SHORTCRUST PASTRY:
250g flour "00"
100g butter
80g sugar
1 whole egg
40g milk
1g salt
1 teaspoon of honey
CREAM OF WHEAT:
210g cooked wheat
60g milk
30g butter
1 pinch of salt
CREAM OF RICOTTA CHEESE:
210g ricotta cheese of sheep
180g sugar
60g candied orange
2 whole eggs
20g aroma "orange blossom"
20g milk
1g cinnamon powder
 
Directions:
1. Shortcrust pastry: on the worktop mix the flour with butter, sugar, egg, milk, salt and honey. Form a homogeneous dough and leave in the fridge for at least 2 hours.
2. Wheat: In a saucepan mix the wheat with milk, butter and salt. Then set aside.
3. Ricotta cream: Sift the ricotta cheese in a bowl and then add the sugar and mix well until creamy. Mix the eggs with milk, orange and cinnamon aroma. Add to the rest.
4. At this point, spread the shortcrust pastry and assemble the pastiera in a mould.
5. Bake at 180° for 55/60 minutes.
 
Credit: cakeshare  https://www.youtube.com/watch?v=MWQk0wDlOGA&ab_channel=cakeshare
 
 
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