Neopolitan Easter Cake

Pastiera

From: Dolci-Italy’s Sweets by Francine Segan (Stewart,Tabori & Chang, 2011)

Serves 10

This traditional ricotta and whole-grain pie has a mouthwatering aroma so distinctive that if you were to wave a slice near any blindfolded Neapolitan he could instantly identify it.

For the filling, part 1:
7 ounces, about 1 cup, jarred "grano cotto per pastiera" or cooked whole-wheat berries*
2 cups whole milk, plus more as needed
1 tablespoon lard or butter
Zest of 1/2 orange
Zest of 1 lemon
1 tablespoon granulated sugar
9 ounces ricotta, preferably freshly made pecorino ricotta
2/3 cup super fine sugar

For the pie crust:
14 ounces, about 3 cups, all-purpose flour
2/3 cup granulated sugar
7 ounces, 14 tablespoons, 1 3/4 stick, unsalted butter, cold, diced
1/4 teaspoon salt
1 egg
3 egg yolks
2 tablespoons Marsala wine
1 teaspoon ground cinnamon

For the filling, part 2:
3 large eggs, separated
3 1/2 ounces, about 1/2 cup, assorted candied fruit peel, finely chopped, a mix of candied orange, lemon, and citron
1/2 teaspoon aroma di millefiori or a few drops of orange blossom water
Confectioners' sugar

To prepare the filling, part 1:

Put the canned or fully-cooked grain, milk, zests, lard or butter, and sugar into a saucepan over a double boiler or over a larger pot partially filled with water (This will prevent the mixture from burning). Simmer, covered, over low flame, stirring often, until the mixture is dense and creamy, but the grano still has bite, about 1 hour. Depending on the grano/wheat berries you use, you may have to add more milk partway through cooking. Refrigerate, covered with plastic wrap, for 24 hours.

Press the ricotta through a small mess strainer into a bowl. Add the superfine sugar and beat with a fork or whisk for 5 or 6 minutes until creamy. Cover and refrigerate for 24 hours.

To prepare the pie crust:

In a bowl or food processor mix together the flour, sugar, butter, and salt until the mixture resembles coarse sand. Add the egg, yolks, zest, Marsala and cinnamon and mix to combine. Knead for a minute and form the dough into a ball. Cover with plastic wrap and. Refrigerate for at least 1 hour, or until ready to use.

Preheat the oven to 350 degrees F. Lightly butter a 9 1/2 inch cake pan and dust with potato or cornstarch.

Roll out 2/3 of the dough onto a work surface dusted with potato or cornstarch.

Lay the sheet of dough over the prepared cake pan and gently press into the bottom and up the side of the pan. Trim the excess flush with the top edge of the pan. Using a fork, poke many holes over the entire bottom of the pan and also up the side edges.

To prepare the filling, part 2, and final assembly:

Add the reserved ricotta to the reserved grano and mix with a spatula or wooden spoon until well combined. Add the yolks, candied peels, and aroma di millefiore, and mix until very well combined.

In a separate bowl, beat the egg whites, with a whisk or hand held mixer, until soft peaks form. Gently fold the whites into the ricottta mixture until combined. Pour the mixture into the pan.

Roll out the remaining dough into a large disc. Using a knife or pastry cutter or curly edge ravioli cutter, cut long strips, 1/2 inch wide, of dough. Lay the strips in a criss-cross lattice pattern over the top of the filling. Trim the excess dough across the top edge of the pan. Bake in a 350 degree oven for 1/2 hour, and then turn the pastiera so it bakes evenly. Lower the heat to 340 degrees F and bake for another 30-40 minutes until the filling is glossy and the crust is light golden. The center will still be jiggly, but don’t worry, it will set as it cools.

Allow to cool in the pan it was baked in. Refrigerate for at least 24 hours before serving.

Serve at room temperature, right from the baking pan, topped with a light sprinkling of confectioners’ sugar.