In Naples it is the symbol of Easter: those who are celiac can prepare it with some targeted replacement
Legend has it that the Neapolitan pastiera was prepared for the first time by a nun. The cake was to contain all the symbols of Easter and the Resurrection: the eggs, sign of the life that is born, cottage cheese, which with its candor recalls that of the Easter lamb, and of course the wheat, which is buried in the earth every year, to then be born to new life. Needless to say, for one gluten-free pastiera the symbolic value of wheat must be renounced: but rice, used here, will not make you regret from the point of view of taste. Also for pasta it is necessary to choose a mixture of gluten-free flours, as indicated here, or use rice flour.
The recipe of the gluten-free pastiera
Here are the ingredients and the procedure for preparing the gluten-free pastiera.
Ingredients
250 g of rice
7 dl of milk
zest of 1 lemon
180 g of sugar
250 g of cottage cheese
2 eggs
1 yolk
orange blossom water
30 g of candied cedar
30 g of candied orange peel
cinnamon powder
icing sugar
salt
For pasta
250 g of gluten-free flour
125 g of butter
100 g of sugar
2 eggs
Method
In a saucepan, collect the rice, milk, lemon zest and sugar. Bring to a boil and cook until the rice is very soft. Remove from the heat, drain any excess milk and let it cool.
In the meantime, prepare the pasta, working all the ingredients until a homogeneous mixture is obtained: if possible, better use a food processor. Form a ball, cover it with a cloth and let it rest for about 45 minutes.
Mix the rice with the ricotta and the yolks in a bowl, then add the egg whites beaten in firm snow; perfume with 2 tablespoons of orange blossom water, add the candied fruit cut into small pieces and a pinch of cinnamon. Stir to obtain a creamy mixture.
Roll out the dough into a round sheet, with which you will line a 22 cm diameter cake pan lined with parchment paper, cutting out the surplus. Fill the mold with the filling. With the leftover dough form strips that you will arrange on the surface of the pastiera. Bake in preheated oven at 180 ° C for about 45 minutes. Remove from the oven, let the pastiera cool completely, sprinkle with icing sugar and serve.
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