Prep. time: 15 minutes
Waiting time: 30-60 minutes
Baking time: 1 hour
Every Easter Neapolitans resurrect their love for sweets with Pastiera, a pie specially made for the occasion filled with ricotta cheese and studded with candied fruits. It is very rich and is a welcome compensation for all the privations of Lent.
Making the pastry
- Cream the butter and sugar, add in the eggs, the flour and vermouth;
- Combine the ingredients, working them as little as possible, to create a smooth dough; divide into two parts; let rest in the refrigerator for 30 to 60 minutes.
Filling mixture - step 1
- Cook the rice in the water for 15 minutes;
- Drain; add the hot milk, salt, zest, sugar and cinnamon;
- Cook over medium heat until all the milk is absorbed; remove from the heat and let cool.
Filling mixture - step 2
- Mix together the fruit sugar and the ricotta; add the egg yolks one at a time; add in the cinnamon, cognac and candied fruit, mixing well after each addition;
- Beat the egg whites until they form stiff peaks; gently fold them into the ricotta mixture; [ajout rc: gently combine the rice and ricotta mixtures;]
- Grease two pie plates; divide each pastry ball into half; line each pie plate with pastry and cover with the filling; cover with more pastry strips in a lattice pattern;
- Bake in a preheated 190° C (375° F) oven for 1 hour and let cool before unmoulding;
- Sprinkle with icing sugar and serve at room temperature.
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