Pastiera (Napoletana Easter Pie)

This year I adapted my grandma's recipe to make a Pastiera that was a little healthier than what she used to make--but still as delicious!  This is a Napoletana Easter pie, a tradition in my family for Easter.  It is sweet and served as one of our 5-100 desserts, made from a whole grain and sweetened ricotta filling.  It has hints of cinnamon and orange flower water, which make it drool worthy.  I look forward to it every spring, and this was my first time making one.  (I actually made 2 small ones out of this recipe in spring-form pans).

Ingredients

Dough
1 lb flour 
1/4 tsp cinnamon
 1/2 tsp vanilla 
1/2 tsp baking powder 
1/4 tsp salt 
3/2 cup sugar
3 1/2 ounces olive oil
3 eggs beaten
1/4-1/2 cups ice water (as needed)

Candied Orange
2 oranges, quartered and fruit removed so you're left with peels.
2 cups sugar
2 cups water

Filling (Lidia's recipe)
1 1/2 cups hulled wheat kernels (can also buy cooked in specialty store to save time!)
4 cups milk
4 cups ricotta
2 1/2 cups sugar
3 eggs
2 egg yolks
2 tsp orange water
1/2 tsp ground cinnamon
1/2 cup candied orange peel and citron
shot of whiskey (my grandma's secret ingredient!)



1. Soak the wheat overnight (at least 4-6 hours if can't over night) in water.  It will absorb a lot of it, so fill the bowl 3-5 inches above kernels.  Also drain the ricotta overnight or for as long as able if not overnight.  Water will even come out of the not-fresh, but container ricotta.  Use cheesecloth--or I used coffee filters, since I was in a pinch and out of cheesecloth.

2. Candy the orange by making simple syrup first.  Combine water and sugar, simmer.  Toss in orange peels and simmer for 45-60 mins.  Then chop into about 1/4 inch pieces, or as you prefer.

3. The dough can be made and stored ahead of time.  In mixer or by hand combine all the dry ingredients.  Add the liquids and continue mixing.  Add water as needed so that the dough feels able to be rolled, without getting too sticky.  Add flour when rolling if becomes to tacky.

4. When wheat is ready, drain well and rinse.  Add milk to saucepan and simmer.  Add in 1/4 cup sugar and wheat kernels and a dash of cinnamon.  Cook 60 minutes till tender.  The milk will absorb.  If any left, feel free to drain.  Make sure they are not hard/chewy, as they will not continue cooking in the oven.

5. Drain the ricotta. Preheat oven to 350.


6. This recipe makes to 6" cakes, but traditionally one large 12" is what is made.  Do as you see fit--mine were gifts, so made smaller.  Handing someone--other than family--a 12" Pastiera is pretty amazing--but intensely rich and heavy!

7. Roll out your dough and cover the bottom and sides of your pan(s).  Save some dough to be latticed across the top in a weaved pattern. (I failed to weave when rushing, but it looks prettier!)  If the dough tears, patch it up!  Don't fret--it happens. Remind yourself--its going to be delicious no matter what!

8.  You can refrigerate the pants and excess dough until ready to fill.

9.  Mix or pulse remaining 2 1/4 cups of sugar, eggs, egg yolks until light yellow.  Add in the ricotta, orange water and cinnamon.  Mix until blended.  Add ricotta mixture to the wheat grain mixture.  Add in your diced candied orange (and or citron).  

10.  Get your pans back out and fill them up to the top.  Make strips out of your remaining dough by rolling and weave any pattern you'd like!  Be creative!  Tuck the edges into the side dough to connect edges if you can.

11.  Put on a baking sheet because the sugar may come up and bubble over.  Bake for the first 60 minutes at 350, then drop the temperature to 300 and bake for another 45-75 depending upon your oven.  The crust should be golden brown and the center springy to the touch.  A toothpick removed from the center should be clean.

12.  When it is done baking remove from the oven and let cook completely.  The good thing about these pies is they can store in the fridge for a week, even a little more I'd say!  It even freezes well.  (Although fresh is always best!).  I suggest making it about 2-3 days before eating it, as the flavors get to infuse the grain, and your Pastiera will taste even better then same day.

13.  You can spring a little powdered sugar atop if you like.  Some bakeries cover the top--but I love to see the golden contrast of color, so let my family sprinkle it atop their sliced pieces after I cut it if they wish.

Enjoy! I hope  it becomes a Springtime tradition for you and your family as well!  Buona Pasqua!

Ps: I am using my leftover orange infused simple syrup to make a delicious fresh brewed iced-tea today.  Martha's suggestion--I can't take the credit, but I'll take a cup full!