Скачать или смотреть Easter 2022 Pastiera Di Grano (Easter Wheat Pie) & Pastiera di Riso (Easter Rice Pie) RoeDee Edition

Pastiera Di Grano (Easter Wheat Pie) & Pastiera di Riso (Easter Rice Pie) Roe Dee Edition
PASTA FROLLA
2 cups flour sifted
½ cup sugar
Pinch of salt
¼ cup butter
3 egg yolks
1 tbsp milk
FILLING
¾ lb soaked wheat drained
(this is the weight after soaking)
½ cup scalded milk
1 tsp salt 1 tsp sugar
1 ½ lbs. ricotta
1 ½ cups sugar
6 egg yolks plus 4 egg whites beaten
Dash of cinnamon
Grated rind of 1 lemon
1 tsp Citrus Blossom flavoring or substitute with
1 tbsp orange flower water
½ tsp orange extract
1 tsp vanilla extract
¼ cup each minced candied orange peel and candied lemon peel
¼ cup corn starch
1 tsp vanilla extract
PREPARE WHEAT
Drain soaked wheat, cover with 3 cups pf fresh water, add 1 tsp salt and boil for 1 hour in a covered saucepan. Stir frequently to prevent sticking. Drain water, add ½ cup scalded milk, 1 tsp sugar, and boil for an additional 5 minutes.
Remove from heat, add candied orange and lemon peels; mix and allow to cool. (If soaked wheat is not readily available, dry wheat may be soaked as follows: cover dry wheat with cold water and boil for 15 minutes or until husks crack open. Remove from heat and allow to soak for 24 hours. Then prepare soaked wheat as instructed above.)
PREPARE PASTA FROLLA: Sift flour, salt, sugar into a bowl; cut in butter with a pastry blender or fingertips, to incorporate the butter evenly through the flour. Mix and stir in egg yolks one at a time. Work the dough until it clears the bowl, adding a little milk as needed to hold it together. Turn it onto a lightly floured board and knead quickly until smooth. Form into a ball and chill for 30 minutes. Then divide the ball into two parts, one larger than the other. Roll large piece on lightly floured board to 1/8th inch thick and large enough to line a 10” inch round deep springform pan. Butter pan and line with pastry, leaving ½ inch over-pan. Roll out smaller piece of dough to 1/8th inch thick and cut into ¾ inch strips, for lattice work topping.
PREPARE FILLING: Beat ricotta and sugar together, adding the beaten eggs, vanilla and cinnamon, lemon rind and 3 flavorings, & corn starch blending well. Stir in prepared wheat. Turn into cake pan; arrange strips and crisscross over filling to edge; roll bottom overhang up over strips and flute heavily. Bake in a at 350-degree oven for about 1 hour, or until firm in the center and crust is nicely browned. Serve sprinkled with confectioner’s sugar.
*** To make Pastiera Di Riso (Easter Rice Pie) you will simply substitute wheat for 14 ounces. of raw Arborio (short grain) rice. Cook the rice in 3 cups of boiling water stirring continuously (so it does not stick), on low to medium heat in a covered pan. You will add water in small amounts as the rice cooks (up to another 3 cups). **You will use all of the cooked rice in this recipe. DO NOT ADD SALT TO THE RICE. Once it is cooked proceed with the remainder of the recipe as instructed above.

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