Scaturchio's Pastiera
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
57
Spice
50
Sweetness
55
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
4.5 cups
Water1000 g
Ricotta Cheese (1 kilogram)1 cup
Sugar3
Eggs200 g
Fruit (candied)1 tsp
Vanilla3 cups
All-Purpose FlourDirections:
1
Special equipment: 10-inch metal baking tin Preheat oven to 400 degrees F
2
Put wheat kernels, butter and salt in a medium saucepan
3
Cover with water and bring to the boil
4
Simmer for 40 minutes
5
Let it rest overnight refrigerated
6
For the filling: Mix the ricotta and sugar thoroughly in a large bowl
7
Add eggs and candied fruit and continue mixing
8
Add vanilla and orange flower water and keep mixing
9
Add the wheat kernels and stir until everything is well incorporated
10
Pour into pie shell
11
Cut 6 strips from the remaining pastry and criss-cross them over the top
12
Bake for 1 hour, 20 minutes Pour the flour onto work surface in the form of a volcano
13
Make a hole in the top
14
Add sugar, eggs and butter and start to mix by kneading it from the outside in
15
Roll it out with a rolling pin until it's no more than 1/4-inch thick
16
Place in greased baking tin
17
Trim excess dough and cut into 6 even strips that will fit across the top of the pie