Pastiera Napoletana - Pastiera di Grano - Easter Wheat Pie
Pastiera Napoletana or Pastiera di Grano (Easter Wheat Pie) is a Neapolitan Easter tradition that cannot be missed!
PS: This Video Recipe is also available on the Cooking with Nonna TV Channels available on: Roku TV, Apple TV, Amazon Fire and Android.
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Ingredients
For 2 Batch(es)
For the Dough:
- 2 1/2 cups all purpose flour
- 1/2 cup sugar
- 3 large eggs
- 2 1/2 tablespoons Crisco
- pinch of salt
- 1 lemon, zest only
For the Filling:
- 1 1/2 pounds ricotta
- 1/4 pound hulled wheat (from soft wheat)
- 1 cup sugar
- 4 large eggs, separated
- 1 tablespoon vanilla extract
- 1 teaspoon orange extract
- 1/2 cup citron or candied fruit (optional)
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon cinnamon (optional)
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Directions
- Get the Ingredients needed for this Recipe HERE
- For the Crust:
- Arrange flour in a circle on your work surface. In the center, add the eggs, sugar, Crisco, salt and lemon zest.
- Mix together by hand until firm. Shape into a ball, wrap in plastic wrap and store in the fridge for later use.
- For the Filling:
- The wheat should be rinsed with water and placed in a pot with enough cold water to cover it by 1 inch. Cook over medium heat, stirring occasionally, for about 30 - 40 minutes until tender. Drain and let it cool for use in the recipe. Alternatively you can use an entire jar of Grano Cotto. Available HERE!
- In a large bowl, beat eggs yolks only. Set aside egg whites in a separate bowl for later. Add ricotta, wheat and sugar to beaten egg yolks and mix everything until well incorporated. Add the vanilla, orange extract, cinnamon and citron and mix well. Beat egg whites until fluffy and foamy and fold into the ricotta mixture.
- Preheat oven to 350 degrees. Grease two 9" x 1.5" baking pans with Crisco and set aside.
- Cut a piece of the dough, according to the size of the pan, and roll it out with a rolling pin. The dough should not be too thick. Lay dough into the greased baking pan. Fill the pan with the ricotta mixture.
- For the top crust: cut another smaller piece of dough and roll very thin. Cut this into strips and place across the top of pie, in a crisscross pattern. Press the ends together with the dough edge from pan.
- Bake at 350 degrees for about 1 hour and 15 minutes, or until crust is golden brown.
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Reviews
This is my second year using this recipe. Came out perfect once again. - Tpiccininni
My Nana Vozella-Minichiello used to make this pie and two others (Ricotta Pie and Pizza Rustica) eve...
See Full Review >> - gail_mcdowell@comcast.net
Hi Rosella, I was about to make this when I realised that the ingredients listing in your book were ...
See Full Review >> - lucyford100@hotmail.com
Hello! Im gettting ready to prepare my Pastiera amd i noticed the video shows cinnamon being added b...
See Full Review >> - Lscotti
I made this today; the dough gave me a little trouble in that it was a little too dry; I added a sma...
See Full Review >> - ladyarwen3
Everyone loved it except a few did not like the chewy citron and wheat berries. Were the citron and ...
See Full Review >> - MelP
Everyone loved it except a few did not like the chewy citron and wheat berries. Were the citron and ...
See Full Review >> -
That is the texture of Pastiera. No, they are not supposed to dissolve! - rossella rago
