Neapolitan dessert par excellence, typical of the Easter period, the pastiera has always been synonymous with celebration for its fragrance and its richness. However, between the pastry dough and the wheat filling, it is not suitable for coeliacs. Here then the recipe reworked by the pastry chef Maurizio De Pasquale evokes its appearance and consistency, but with the use of alternative ingredients.
To cook it, the Fibrepan mix (Farmo gluten-free mix for the preparation of bread, pizza, buns and cakes at home) and the use of sunflower oil make it delicate and with a unique crispness. The unusual touch in the filling is given by the choice of the red rice which gives a particular and decisive aroma that blends between the flavors of ricotta and raisins and is enhanced by chocolate. Red rice is also a good source of fiber, mineral salts, antioxidants; ideal for controlling blood cholesterol levels.

A dessert suitable for those who must follow a gluten-free diet, but also for all lovers of authentic and natural tastes.

The recipe for a gluten-free pastiera

Preparation and cooking time: 1.30 h

Ingredients for a cake

For the pastry

50 g of sunflower oil
110 g of wholemeal raw sugar cane
150 g of gluten-free flour
100 g of egg yolk

For the stuffing

150 g of red rice
220 g of wholemeal raw sugar cane 220 g
2 whole eggs
anise
250 g of fresh sheep's milk ricotta
250 g of raisins
1 vanilla pod
20 g of bitter cocoa
150 g of chocolate drops

Preparation

Cook the rice for about 1 hour then place it in a large bowl.

Add to the fresh ricotta rice and mix. Add raisins, anise, vanilla pod, and sugar. Mix.

Add the eggs. Mix
Spread the pastry in the molds with the edge and fill the molds with the dough until halfway
Oil and mold the 20 cm diameter mold with rice flour, bake at 180/190 ° and serve at room temperature

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