Tag: Pastiera

How to make rice pastiera. Recipe – Italian Cuisine

Here is a very interesting reinterpretation of the classic Neapolitan pastiera and we want to share it with you.
It is a version that has one inside cream made with rice instead of with wheat.
Really delicious!

Recipe for the rice pastiera

Ingredients

For the pastry
200 g of 00 flour
1 egg
120 g of butter
100 g of sugar
a teaspoon of baking soda or baking powder
grated lemon peel

For the cream
150 g of Carnaroli rice
500 g of whole milk
50 g of butter
250 g of fresh cow ricotta
250 g of sugar
3 eggs
half a teaspoon of millefiori water or orange blossom
peel of a lemon
a teaspoon of vanilla essence
cinnamon QB

Procedeimento

Prepare the rice by boiling the milk in a saucepan with the butter, 100 grams of sugar, the millefiori water and the lemon peel.
Add the rice and stir by lowering the heat.
Leave to cook for 30 minutes or until everything thickens and let cool.
Remove the lemon peel and add the well-sifted and processed ricotta with eggs and sugar to the rice mixture and season with cinnamon and vanilla.
For the pastry, mix the flour with the sugar, baking soda and grated lemon zest and then add the butter and the beaten egg. Form a homogeneous dough, cover it with plastic wrap and put it in the refrigerator for an hour.
Once cold, divide it into two parts and spread one to make the base of the pastiera. Use a 22 cm diameter cake mold greased and floured and roll out the dough with a thickness of 3 mm.
Prick the bottom with a fork and fill with the cream.
Roll out the remaining dough always 3 mm thick and cut it into many strips to create the classic pastiera grill.
The strips of pasta must be quite wide and arranged transversely on each other.
Bake at 180 degrees for about 50 minutes.
Let the cake cool completely before serving and keep it in the refrigerator for up to 4-5 days.

The gluten free version

This recipe also lends itself to being revisited in key terms gluten free already having rice instead of wheat in the filling.
To turn the pastry into an equally crunchy and gluten-free shell, we recommend mixing 100 g of corn flour and 100 g of rice flour or spelled.

The secret of the perfect pastiera

It's just one and very simple: the perfect pastiera is the one you have rested for 24 hours.
In fact, the best result will be obtained when all the ingredients have had time amalgamate between them.

In the gallery some tips to prepare a pastiera with bows!

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Pastiera | Salt and pepper – Italian Cuisine

Pastiera is a traditional Neapolitan Easter cake made with shortcrust pastry, ricotta and wheat. A tasty recipe that everyone really likes

Step by Step

- 1
- Preparation of the Pastiera
  
  1) Prepare the pastry. Put 400 grams in the mixer flour, 1 pinch of salt and 200 grams of cold butter into small pieces, blend until you have a crumbled mixture, then add the last grated 1 untreated lemon, 200 gr of sugar, 2 yolks and theegg whole, operates the appliance again until a homogeneous paste is obtained; transfer it to the floured pastry board, work it quickly to compact it, then form a ball, wrap it in the film and put it in fridge for 30 minutes.
- 2
- 2) Season the wheat. Take the wet grain (already cooked and drained), and put it in one casserole with the milk, a spoonful of sugar, a knob of butter, the grated rind of 1/2 Orange untreated and the pod of vanilla; cook about 10 minutes, until obtaining a thick and creamy mixture. Remove it from the heat and let it cool.
- 3
- 3) Prepare the filling. Pass the ricotta cheese sieve it into a large bowl and work it with the remaining sugar (170 gr) for a few minutes, until you get a cream glossy.
- 4
- 4) Shell the remaining eggs is keep the egg whites aside and add the egg yolks to the ricotta cream and mix the ingredients well with a wooden spoon. Then combine the grain (remove the vanilla), theorange flower water, the cinnamon and the candied fruit a diced, and mix the mixture with a spatula.
- 5
- 5) Complete the filling. Mounts egg whites until stiff and gently incorporate them into the mixture.
- 6
- 6) Prepare the shell of pastry. Place the pastry on a sheet of baking paper and roll it out with the floured rolling pin to a thickness of 3-4 mm; slide it into one aluminum baking tray with 4-5 cm high flared edges diameter of 26 cm, buttered and floured. Make the dough stick to the bottom and edges and cut away the excess.
- 7
- 7) Farcisci. Pour the filling into the shell of pastry and it will have to reach a little below the edges of the dough.
- 8
- 8) Complete and cook. Roll out the remaining dough and make strips with a notched wheel about 1.5 cm wide; place them on the filling forming a grid. Cut the excess dough, put the cake in oven to 180 ° C is cook for 50-60 minutes. Take it out of the oven and let it rest for at least a day.
- 9
- 9) Decorate is servants. Before serving the pastiera dust it with icing sugar sieved through a sieve.

Pastiera by the glass – Pastiera recipe by the glass of – Italian Cuisine

Beat the eggs well with half the sugar, then cook in a bain-marie, always continuing to whisk with the whisk, for about 10 minutes or until it reaches 72 ° C.
Let it cool.

Pour milk, wheat, the remaining sugar, cinnamon, grated orange peel and vanilla bean engraved in a saucepan.
Cook for about 30 minutes, then let it cool.

Sift the ricotta and mix it with millefiori, orange blossom and the now cold zabaglione.
Once the wheat cream is cold, add that too.

You will need to obtain a homogeneous cream.

Roll out the pastry and cut 5×0.5 cm strips (or depending on the glass you have chosen to use).
Cook at 180 ° C for about 7 minutes in a preheated ventilated oven, then let it cool.

Fill the martini glasses with cream, then decorate with 4 crossed pastry sticks, icing sugar and candied fruit and serve your pasta by the glass!

Recipe for the rice pastiera

Ingredients

The gluten free version

The secret of the perfect pastiera

In the gallery some tips to prepare a pastiera with bows!

Incoming search terms:

Step by Step

Preparation of the Pastiera

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