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.
Recipe for the rice pastiera
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
half a teaspoon of millefiori water or orange blossom
peel of a lemon
a teaspoon of vanilla essence
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.