Pastiera Napoletana Ricotta Grain Pie

Pastiera is traditionally made on Good Thursday or Good Friday and is to be eaten as a dessert on Easter Sunday!  Each family hands down a ‘secret’ recipe from one generation to the next. I extend my family recipe from Naples to the many of friends who have enjoyed this dessert that I personally have made for you! ~Francesca

Time Saving Tips: 

By following these tips the time spent on this recipe can be reduced to 30 minutes for total preparation time from 3 hours.  Buy already pre-cooked grain.    Additionally, Pasta Frolla / Pie Crust is commonly sold as a pre-made item in the stores, use the pre-made crust.  Following these 2 tips will help you to put this wonderful dessert together in no time at all!

Grain Tip for Ol’ Fashion Recipe!

If you decide to cook your own wheat, go for the soft wheat, which you can usually find in health food stores and some grocery stores.

You can process the ricotta smooth in a food processor first if you know that your crowd isn’t into the distinctive texture that ricotta brings to the dessert.

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A few more caveats: I used a 9 x 2-inch layer cake pan for this recipe, or even a springform pan if you don’t mind working the dough further down the higher sides of the pan.

You can use any pasta frolla (pie crust) sweet, short pastry dough recipe you prefer. Mine is generous to allow for a bit of freedom in deciding your pan size, plus I like having a little extra dough in case of a flub, or just to have on hand for miniature crostate or to roll out as cookies.

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Ingredients

Preheat the oven to 325°F and position a rack in the middle of the oven.
10 to 12 servings

Crust can be homemade or store bought.

Homemade Crust:

  • 250 g Flour
  • 100 g Sugar
  • 100 g Butter
  • 1 Large Egg
  • Lemon Zest of half  Lemon
  • Combine all ingredients into a large bowl and work together with your hands until ingredients form into a smooth dough ball. Place into the refrigerator for 30 minutes until cold 0r 10 minutes in the freezer while making the filling.
On a floured board, roll 2/3 of the pasta dough into an 11-inch circle, 1/8th of an inch thick. Transfer the dough to a deep, 9-inch pie plate, or a 9 x 2-inch layer cake pan by rolling the dough around the pin like a carpet and then unrolling it onto the pan. Press the dough into the bottom and sides of the pan, then trim the dough to leave a 1/2-inch overhang.  Roll out the remaining pasta frolla into a rectangle at least 11 inches long and 6 inches wide. Using a pastry cutter, make 6 or 7 long strips of dough, 3/4-inch wide.  Set aside the strips, they will be added as the last part of the cake lattice work on top of the filling.

FILLING INGREDIENTS

  • 250 grams Sugar
  • 3 whole eggs + 1 egg yolk
  • 300 grams Ricotta (cow’s milk only or unsalted goat’s milk)
  • 10 ounces of precooked  whole grain (may substitute with barley) Should be creamy in texture without losing integrity of grain.
  • Zest of 1/2 lemon
  • 1 tsp Vanilla
  • 1 tsp baking powder
  • 1/4  tsp of Orange Flower Water (Preferred:  PANEANGELI Aroma Fior d’Arancio per Pastiera Napoletana)
  • 1/4 cup candied fruit (optional)
The Filling may use ready made grain sold in can or glass jar!

For uncooked grain, place  224 grams (8 ounces) grain in a sauce pan over low heat in 1 1/2 cups milk with 1 tsp sugar and 1/2 tsp cinnamon for 2 hours, stirring often with a wooden spoon until the mixture is creamy—the grains will retain their shape, but the rest of the mixture should be soft and smooth and there should be no huge clumps of grain; it should resemble creamy oatmeal. Transfer the grain mixture to a shallow bowl and allow it to cool completely.

  1. Place  in a large bowl eggs and sugar whisk until doubled in size.  Add Ricotta ,Precooked Grain, Vanilla,  Lemon Zest, Orange Flower Water and Candied Fruit, making sure all the ingredients are completely combined. Consistency of batter will be similar to thick pancake batter.

  2. Pour the filling into and carefully arrange  the 6-7 inch length dough strips on top to form a lattice pattern and pinching the edges together with the overhang. Trim all the pastry so that is is even to the top of the pan.

  3.  Bake the pastiera on the middle rack of the oven for 55 to 60 minutes, (rotating it 180° after 20 minutes to ensure even browning). If necessary, you can protect the edges from overbrowning with some strips of aluminum foil.

  4. The pastiera is done when the filling is set but jiggly and the pastry is golden brown. A knife inserted in the center will come out clean. Remove it from the oven and set it to cool on a rack. Allow the pastiera to cool completely, or chill it overnight before cutting it into wedges to serve.

Spinach and Burrata Pasta

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together. The mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can’t find burrata.

Makes 6 servings

Ingredients

  • 1 pound (480 g) Fusilli (spiral-shaped pasta)
  • 1 tablespoons  butter
  • 1/3 cup olive oil
  • 2 large garlic cloves, minced
  • lemon juice of 1 whole lemon
  • 1 teaspoon finely grated lemon peel
  • 4 cups Fresh Leaves Baby Spinach (may substitute with Champagne Mushrooms)
  • 1/4 cup sliced almonds, toasted
  • 1 pound burrata cheese, cut into 1-inch chunks (or Fresh Buffalo Mozzarella)
  • 1/4 tsp Red Pepper flakes
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite (9 minutes), stirring occasionally.

    Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Remove pan from heat, allow to cool. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and red pepper flakes, and serve.

    More great Information on how to improve your skin.

    Home Remedy Facial! Stimulate Your Skins Collagen & Elastin

    Stuffed Grilled Calamari

    Spring or Summer, both grilled calamari and calamari with tomato sauce is the perfect dish to be enjoyed as appetizers, or a delightful dinner!

    1 pound of whole calamari (May be bought frozen, pre-cleaned. Thaw, rinse and pat dry with paper towel.)
    2  cups cubed bread (for stuffing)
    2 eggs (slightly beaten)
    1/2 cup milk (may need to add a little bit extra milk so that the bread crumbs are moistened)
    2 garlic cloves (medium)
    1 tablespoons parsley
    1/2 tsp salt

    In a medium size bowl add bread crumbs, egg, salt, garlic and parsley. Using a fork or your hands mix all ingredients together. Open end of Calamari tube (optional, head can be left intact) and with your finders begin to stuff cylinder body of calamari 3/4  full. Set aside on a dish. Repeat with rest of calamari.

    Grilled

    May be placed on a warm grill slightly golden brown, turn often, calamari will cook for a total of 8 minutes .

    In Sauce, Stove Top

    1/3 cup olive oil
    1 small onion peeled and diced
    28 ounce (700 ml)can of  Tomato Sauce (or may substitute with 1/2 bottle white wine, 375 ml)
    1/2 cup water (preferably from pasta water which contains starch used for thickening)
    1 tsp salt
    1/4 tsp red pepper flakes
    1/2 tsp oregano

    240 g Fussilli Pasta (cooked) optional

    In a skillet pan, over low heat, add olive oil and onion. Allow to become translucent in color, 5 minutes.  Add calamari, allow to become slightly golden turning periodically. Add tomato sauce (or white wine), salt, pepper flakes, oregano. Prop open lid on pan with wooden spoon allow to simmer in sauce for 20 minutes.

    If serving over pasta, bring 6 cups of water to a boil. Add 1 Tablespoon salt and 240 g pasta. Follow directions on box for correct amount of time to cook pasta.

    Home Remedy Facial! Stimulate Your Skins Collagen & Elastin

    Our skin is able to play an important role in maintaining the body’s homeostasis. Skin has the ability to cool or keep warm through proper release or conservation of water, assists in maintenance of body temperature and protecting us from disease. Skin is made up of two important proteins that keep the connective tissues from deteriorating; collagen provides firmness to the skin while elastin gives flexibility. Foods that we eat contribute to building a meshwork of important collagen and elastin at the dermis. As we age the skin loses its moisture becomes dehydrated, wrinkled and sagged, both exercise and a healthy diet promotes the longevity and overall health of the skin.Collagen is made through the presence of Vitamin C and while zinc maintains both collagen and elastin.  Include these foods in your diet: Tomatoes, Oranges, Guava, Berries, Kiwi, Red Peppers, Brussel Sprouts, Cantaloupe, Nuts, Olives, Dark Chocolate.

    Fish for Omega-3 come in a variety with salmon and  tuna  leading the way as excellent foods for building collagen and elastin in the body, keeping the health of cells strong so that proper blood flow is promoted throughout the body.

    Prunes and Blueberries are chocked full of antioxidants excellent for combating free radicals which could otherwise work against the body so that illness could be more prevalent.  Prevent these damaging free radicals by eating ¼ cup of berries (blueberries), or 6 prunes, both which are ideal to optimize antioxidant intake.

    Likewise Vitamin K is equally critical to healthy skin, it is a fat soluble vitamin stored in the liver and can be consumed in a variety of foods without exaggerating the serving size.  In most cases a daily serving of ½ cup of a dark green is sufficient for what your body needs.

    Vitamin K1: Dark green vegetables (Asparagus, Broccoli, Cauliflower), Leafy Greens (Kale, Collards, Spinch), Green Tea, Cantaloupe, Banana’s, Kiwi, Berries, Apricots

    Vitamin K2: found in chicken, salami, ground beef, hard and soft cheese butter.

    The list and purpose of Vitamin K show’s why this important vitamin needs to be a part of our daily intake.

    1. Restores health of skin. If topically absorbed, helps to build up the skin around the wrinkle or line to actually erase the sight of them.
    2. Combined with topical vitamin A reduces:  bruises, scars, skin burns, rosacea and dark circles under the eyes.
    3. Promotes Prothrombin then thrombin for proper blood clotting and wound healing.
    4. Aids in curing osteoporosis. Blood is made in the bone. By having vitamin K present bones become stronger, aids bone formation and repair
    5. Prevents certain kinds of cancers that affect the inner linings of the organs, promotes flexible organs, fights against hardening of the arteries.
    6. Important role in the intestines as it helps to change glucose into glycogen(carbohydrate) thus promoting healthy liver function.  (If not present it would result in abnormal or internal bleeding.)
    7. Eat fresh salads, fruits and vegetables in order to optimize on the quality of food and vitamin. Cooking foods high in vitamin K causes the compounds to be leeched and reduces the overall benefit of both food and vitamin.

    Easy to Make Topical Facial:

    • ¼ cup Rose Water
    • 2 Tbsp Sea Salt or try brown sugar
    • 1 Tbsp Honey

    Combine all ingredients.  With a soft cloth apply mixture to face working in small circles. Rinse your face with warm water and pat dry with a towel, do not rub dry.  Skin scrub only twice a week for optimal skin health.

    Homemade Facial Ointment (Cream)

    • 1 Tbsp Olive Oil
    • ½  tsp Honey
    • 1 tsp Green Tea (tea water squeezed from wet tea bag)
    • 6 drops Lemon Juice
    • 1 tsp Rose Water

    Combine all ingredients.  The  apply  to face and neck, or entire body.  After 20 -30 minutes rinse face with warm water and pat face dry with clean towel. This routine can be followed twice a day, one may choose to still include a moisturizer during the day if so desired.

    Home Remedy Eye Serum

    • 6 drops Lemon Juice from fresh lemon  
    • ¼ tsp Honey
    • ½ tsp Rose Water

    Combine all ingredients and apply under eye on orbital where dark circles and wrinkles are most prominent. Can be used 1-2 a day.

    • Honey is utilized to draw in moisture.  Add 1/2 tsp more if your skin is “Dry” and 6 drops of lemon juice.
    • Rose water softens skin.
    • Olive oil provides vitamin A and E to promote building of skin proteins.
    • Green tea has antioxidants to fight against free radicals that come in contact with your skin.
    • Lemon juice is high I vitamin C which stimulates new collagen and elastin in the skin.

    Skin cells are rejuvenated every 30 days, utilize the homemade facial cream and see immediate results, noticeable softening and fading of facial lines within 10 days.

    Shrimp Mango Salad

      

    Delicous! Refreshing! A meal all wrapped into one dish. Anytime Salad that adds a refreshing twist to everyday vegetable and fruit serving.

    4 cups lettuce (washed, dried tore into bite size leaves)
    12 shrimps (pre-cooked and shelled) For OPTIMAL taste, grill shrimp and add to salad.
    1/3 cup crumbled feta cheese
    1 avocado diced
    1/2 cup sliced almonds

    Dressing
    1 Mango (peeled, remove pith, dice mango)
    Juice of 1 Lemon or 1/3 cup orange juice

    For dressing: Blend mango and juice for about 30 seconds.
    In a large bowl, combine all salad ingredients. Add dressing to salad and gently turn dressing into salad with large spoon.