Professional Documents
Culture Documents
PASTIERA NAPOLETANA
Ingredients
Makes
one
9-inch
pie,
about
8
to
10
servings
1/2
cup
hulled
white
wheat
berries
1/4
teaspoon
salt
For
the
dough
("pasta
frolla"):
2
cups
all-purpose
flour
1/3
cup
sugar
1/2
teaspoon
baking
powder
1/4
teaspoon
salt
8
tablespoons
(1
stick)
unsalted
butter,
cold
and
cut
into
8
pieces
2
large
eggs
For
the
pastry
cream:
1
large
egg
1
large
egg
yolk
Ctnd.
Recipe
supplied
by
Cooking
Holiday
Spain
your
gastronomic
and
culinary
specialist
in
Costa
del
Sol
Mediterranean
cooking
classes
-
Wine
tastings
-
Spanish
Wine
tour
-
Gastronomic
week
end
7
days
Cooking
Holidays
Private
and
personalized
Gastronomic
tours
-
Luxury
wine
excursions
-
Tapas
Tour
Malaga
Jerez
sherry
excursion
Ronda
wine
tour
-
Private
Chef
Service
Mlaga,
Marbella,
Andalucia,
Spain,
Costa
del
Sol
Pgina
1
1/4
cup
sugar
2
tablespoons
all-purpose
flour
1/2
cup
milk
Filling:
All
the
pastry
cream,
above
1
cup
(about
8
ounces)
whole
milk
ricotta
1/4
cup
sugar
2
large
eggs
1
teaspoon
orange
flower
water
1/3
cup
candied
orange
peel
cut
into
1/4-inch
dice
All
the
cooked
wheat
berries,
above
Ground
cinnamon
for
sprinkling
the
filling
One
9-inch
Pyrex
pie
pan
Preparation:
Early
in
the
day
you
intend
to
bake
the
pie,
combine
the
wheat
berries
with
about
2
quarts
cold
water
and
the
salt.
Bring
to
a
boil
over
medium
heat,
then
decrease
the
heat
to
low
and
allow
the
wheat
to
simmer
gently
until
it
is
cooked
though,
about
an
hour.
Drain
and
cool
the
wheat
in
a
bowl.
For
the
dough
--
aka
"pasta
frolla"
--
pulse
the
dry
ingredients
in
a
food
processor
fitted
with
the
steel
blade.
Add
the
butter
and
pulse
repeatedly
until
the
butter
is
finely
worked
in
and
no
visible
pieces
of
butter
remain.
Add
the
eggs
and
pulse
until
the
dough
forms
a
ball.
Divide
the
dough
into
2
pieces,
one
of
which
is
slightly
larger
than
the
other.
Roll
the
larger
piece
of
dough
on
a
floured
surface
and
use
it
to
line
the
pan.
Trim
the
dough
even
with
the
edge
of
the
pan.
Roll
the
remaining
dough
to
a
10-inch
square
and
slide
it
to
a
flexible
cookie
sheet
or
thin
flexible
cutting
board
and
refrigerate
it
while
preparing
the
filling.
Set
a
rack
in
the
lowest
level
of
the
oven
and
preheat
to
350
F.
Recipe
supplied
by
Cooking
Holiday
Spain
your
gastronomic
and
culinary
specialist
in
Costa
del
Sol
Mediterranean
cooking
classes
-
Wine
tastings
-
Spanish
Wine
tour
-
Gastronomic
week
end
7
days
Cooking
Holidays
Private
and
personalized
Gastronomic
tours
-
Luxury
wine
excursions
-
Tapas
Tour
Malaga
Jerez
sherry
excursion
Ronda
wine
tour
-
Private
Chef
Service
Mlaga,
Marbella,
Andalucia,
Spain,
Costa
del
Sol
Pgina
2
For the pastry cream, whisk the egg and yolk together in a bowl and whisk in the sugar and flour. Whisk in the milk and scrape the mixture into a small saucepan. Place over medium/low heat and stir constantly until the mixture thickens and comes to a gentle boil. Cook, stirring constantly, for a few seconds after the cream reaches the boil. Scrape the pastry cream into a bowl. Immediately whisk in the ricotta until smooth. Whisk in the sugar, then the eggs one at a time. Stir in the orange flower water, candied orange peel and the wheat. Scrape the filling into the prepare crust and sprinkle some cinnamon in the filling. Paint the edge of the bottom crust with water. Remove the chilled square of dough from the refrigerator and use a serrated cutting wheel to cut it into 3/4-inch wide strips. Arrange 5 of the strips parallel and equidistant from each other on the filling, letting the excess dough hang over the edge of the pie. Place the 5 remaining strips on exactly the same way, but at a 45-degree angle to the first ones. Gently press the ends of the strips to adhere to the edge of the bottom crust, then use a bench scraper or the back of a knife to sever the excess dough at the rim of the pan. Bake the pastiera until the filling is set and slightly puffed and the crust is baked through, about 40 minutes. Cool on a rack. Serving: Serve wedges of the pie, it needs no accompaniment. Storage: Keep the pastiera at a cool room temperature on the day it is baked. Wrap and refrigerate leftovers. Bring to room temperature before serving again. Culinary regards and Enjoy it www.cookingholidayspain.com
Recipe supplied by Cooking Holiday Spain your gastronomic and culinary specialist in Costa del Sol Mediterranean cooking classes - Wine tastings - Spanish Wine tour - Gastronomic week end 7 days Cooking Holidays Private and personalized Gastronomic tours - Luxury wine excursions - Tapas Tour Malaga Jerez sherry excursion Ronda wine tour - Private Chef Service Mlaga, Marbella, Andalucia, Spain, Costa del Sol
Pgina 3