The pastiera is a dessert of the Neapolitan tradition, which is made in the Easter period, but very popular throughout the year, there are many versions then, which have been made over time due to the multitude of ingredients, candied yes, or candied fruit no, there are those who put it whole and those who blend it, then the custard is not present in all recipes, then ricotta, a fundamental ingredient should go from sheep but some prefer that of cow. I wanted to keep all these ingredients, but giving another interpretation, even in appearance.
Time of realization: 2 hours + rest times
Degree of difficulty (1 to 5): 3
Die from 28 cm
Ingredients
Shortbread
600 g flour
250 g of butter
200 g of sugar
3 medium eggs (150 g)
Zest of half a lemon and grated orange
8 g of baking powder
A few drops of aroma (wildflower)
Frangipane with citrus fruits
200 g of 00 flour
150 g of sugar
150 g of eggs
75 g of almond flour (or ground almonds)
70 g of butter
150 g of sweet white yogurt
1 sachet of baking powder
3 tablespoons of hot water
2 tablespoons of limoncello
30 g of candied fruit
30 g of chocolate chips.
Ricotta and cooked wheat mousse
200 g of cooked wheat
40 g of granulated sugar
25 g of butter
Grated rind of half a lemon and orange
200 g of whole milk
150 g of sheep's ricotta
60 g of granulated sugar
Juice of half a lemon
100 ml of cream
4 g of food gelatine null
Procedure for making my pastiera
Start with the shortcrust pastry, mix all the ingredients quickly, make a loaf and place it in the refrigerator for at least half an hour.
For the frangipane
Melt the butter in a double boiler or in the microwave and let it cool. In a bowl, whisk the eggs with 3 tablespoons of hot water with an electric mixer for a couple of minutes. They will have to become foamy.
Then add the sugar and continue whipping. Then add the yogurt and the warmed melted butter, the lemon and orange zest and the limoncello, continuing to whip. At this point, start incorporating the sifted flour together with the baking powder and almond flour. Mix well with a spoon, at the end add the candied fruit and the chocolate chips evenly.
Take back the pastry and roll it out to a thickness of 4 / 5mm, grease and flour the mold and cover it with a border about 3 cm high. Prick the bottom and pour the frangipane mass inside. Bake in a preheated static oven at 170/175 ° C for 40/45 minutes and in any case always do the toothpick test. Remove from the oven and allow to cool, unmold and put it on a serving plate (this first part is best done the day before to allow the right rest and stabilization time).
For the ricotta mousse
Cook the wheat with the milk, the butter, the sugar, the lemon and orange peels for about 15 minutes.
When it is ready to make everything cream with a mixer, (I also recommend making this preparation the night before).
Hydrate the gelatin in cold water, work the ricotta with the sugar, add the grated lemon and orange zest, add the lemon juice, whip the cream and add it to the ricotta without removing it.
Melt the gelatine and add it to the ricotta cream (be careful not to let the lumps come).
Finally, add the pureed cooked wheat, put in a few sack with a smooth nozzle and place in the fridge for a few minutes to let it set.
Take back the cake and dress over the ricotta mousse by making spikes, I made biscuits with Easter-themed molds and used them to decorate the cake, orange peel and chocolate flakes.
The recipe was made by Maria Rosaria Sciotti.
