Ingredients

1 recipe Nick Malgieri's Pasta Frolla (see link)
1/2 cup hulled wheat kernels, or rice
1/2 teaspoon salt
The Ricotta Filling:
1 pound whole milk ricotta cheese
1/2 cup sugar
2 large eggs
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 teaspoon orange flower water, optional
1/4 cup diced candied orange peel
Cinnamon, for finishing

Directions

1. Prepare and chill the pasta frolla dough.
2. In a 4 quart saucepan, place the wheat kernels and salt and add 2 quarts of water. Bring to a boil over medium heat, then lower to a simmer. Cook until the wheat is tender-up to 2 hours, adding water as necessary to keep them from drying out and scorching. When the wheat is cooked, drain in a strainer and rinse under running cold water. Cover with plastic wrap and refrigerate until ready to make the filling.
3. Set a rack in the lowest level of the oven and preheat to 350 degree F.
4. Prepare the filling: In a large bowl, mix the ricotta and sugar together. Stir in the eggs one at a time, then stir in the orange zest, vanilla, orange flower water and orange peel. Stir in the cooled wheat kernels.
5. Assemble the pie: Butter a 9 inch glass pie pan. Turn out the pasta frolla onto a floured surface and knead until smooth and malleable. Divide into 2 equal pieces. Roll one piece into a disk to line the prepared pie pan. Fit the dough into the pan and trim it even with the edge of the pan. Scrape the filling into the lined pan and sprinkle with cinnamon.
6. Roll the remaining dough to a 9 inch square and use a serrated pizza wheel to cut it into 10 strips. Place 5 strips on the filling about 1 inch apart, severing the dough at the edges of the pan. Place the second 5 strips on the filling at a 45 degree angle to the first ones and sever the ends. Bake the pasteria until the dough is baked through and the filling is firm, about 45 minutes. Cool on a rack.
7. To serve, allow to cool to room temperature and cut into wedges.

Nick Malgieri says that this Neapolitan pastry is traditionally served at Easter.

Neapolitan Wheat Berry and Ricotta Pie
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