The fior d'arancio (orange blossom water) also gives a beautiful depth to the pastiera so I would recommend adding it as well if you can find it in your city or online. But once again, if you're unable to use it for whatever reason, use the zest of one orange instead. Pastiera is a traditional Eastern Italian dessert in many Southern Italian regions where ricotta is often used in pastries like Cannoli Siciliani or Sfogliatelle Napoletane. Ingredienti: 3 uova, 150 g zucchero, 60 ml olio di semi , 60 ml latte, 1 bustina di lievito per dolci, 150 g farina 00, 300 g grano cotto, 125 g gocce di cioccolato, 75 g cedro candito, 2 cucchiai di acqua di fiori di arancio. Eggs - You’ll need 5 eggs for the entire recipe so it’s a good idea to use the best quality you can afford. Free range eggs are a good choice. It’s tempting to dig in as soon as the timer goes off and the biscuit brown color I’ve been waiting for signals that it’s finally done, but Clark’s recipe and a modicum of self-restraint sends me to another room to catch up on my stories. The second-most time-consuming part of Clark’s recipe? A 12-hour resting period (in the fridge) that allows the filling to set. If you’re planning on making this recipe as an Easter dessert and can’t find grano cotto, start the soaking process on Wednesday morning and bake on Saturday so it’s ready in time for Sunday.

Pour the ricotta into a large mixing bowl. Add the sugar and whisk vigorously until the sugar is well incorporated and the mixture is rather fluffy. Mix in the eggs as well, one by one. Now add the cooled grano cotto, folding it into the ricotta cream until well incorporated. Add the cinnamon, vanilla and a few drops of orange blossom water. Taste and adjust the seasoning. Add more orange blossom water if you want a more perfumed filling, taking note that its intensity will lessen in baking. If you have the time, let this mixture rest in the fridge overnight. If not, even a few hours will do it good. Make the crust: If not pressure cooking, bring to a boil, reduce the heat to a simmer, cover, and cook for 90 minutes. Wrap the balls in plastic wrap and refrigerate for 1 hour before using. The dough can be made 1 day ahead of time. Top tip: You can make both the wheat cream and the dough the day before so that the flavors better meld. This will make less work the next day for baking time.Lasciate soffriggere a fiamma media per 2-3 minuti rigirando spesso con un cucchiaio di legno. Versate il riso nella casseruola e mescolate per bene sino a farlo diventare lucido. Versate il vino rosso sul riso e lasciatelo sfumare a fiamma media.

Finally, mix the cooled wheat cream into to the ricotta citrus filling. You now have a complete pastiera filling. Typically, a pastiera is served “family style” directly from the pie plate. If you want a more elegant presentation, however, you can bake your pastiera in a springform baking pan and unmold it before serving. Variations In my final pastiera, I used the soft white sonora wheat, but you can use other wheat varieties. Simply make sure they are broken open by the end of the boiling. I soaked the berries overnight and then simmered them for 1 1/2 to 2 hours the next morning until their fluffy white interior was visible and significant water had been absorbed. Soft white winter wheat and pima club wheat will perform like white sonora, while a hard wheat like durum will take significantly longer to soften, likely warranting the traditional three-day soak. Impasta brevemente fino a quando le polveri saranno state inglobate dall’impasto, poi con una spatola mischia un’ultima volta per controllare che le gocce di cioccolato sia distribuite in modo omogeneo all’interno dell’impasto.Take your dough out of the fridge, lightly dust a clean work surface with flour, then roll out the dough into an even sheet.

Now put the ricotta in a large mixing bowl, add the remaining 250g of sugar and mix in well. Break and separate two eggs, adding the yolks to the ricotta and sugar and keeping aside the whites. One at a time, add four more whole eggs, beating well each time. Next, add the lemon zest and the rest of the orange zest, between one and two spoonfuls of the orange flower water (depending on how perfumed you like your pastiera), and the candied peel, mixing well.Pour the filling into the pan. Don’t fill it all the way up to the top. You likely won’t have excess, but if you do, set aside. Preriscaldate il forno a 170°. Aggiungete alle uova montate l’olio di semi, il latte e la scorza grattugiata di mezzo limone. Mescolate e continuate la preparazione aggiungendo la farina e la fecola di patate setacciate con il lievito per dolci. Pour the filling into the pie plate, taking care not to fill the pastry shell to the very top, since the filling will swell during baking. I love a project, so I tried my hand at Clark’s recipe to see what 200-ish years of fuss was all about. Stirring tons of orange zest, candied citron or orange peel, orange blossom water, and the lemon and cinnamon-spiked farro into 12 ounces of ricotta gives the filling a citrusy fragrance that grabs your attention—Clark says she punched it up to suit her “love of all things citrus.” After blind baking the pastry shell in a deep springform pan, I pour in the filling, and top with a simple lattice made from the extra pastry dough.