Name: Pastiera | Pizza di Grano
Ingredients: 10 ounces shelled wheat (300 grams); 1 tsp salt; 2 quarts of water; 2 tablespoons butter; 1/4 cup sugar (50 grams); 1 cup whole milk (240 ml); 1 cinnamon stick; 4 cloves; 4 cups all-purpose flour (500 grams); 1 cup sugar (200 grams); 3 eggs at room temperature; 2 sticks salted butter (8 ounces) (220 grams); Salt; Zest of an orange; 1/4 tsp salt; 2 x 15 ounces ricotta or 2 lbs container (850 to 900 grams); 10 eggs; 3 1/2 cups of sugar (700 grams); Zest of an orange; 1 tsp of vanilla; 1/4 cinnamon; Fior d’arancio water 2 to 3 tsp or fior d’arancio oil 1 to 2 vials; 1/4 to 1/2 cup chopped citron or candied orange peel

Pastiera | Pizza di Grano

How to make Pastiera

4 from 4 votes

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Course Dessert

Cuisine Italian

Calories

Ingredients

Cooking wheat:-

10 ounces shelled wheat (300 grams)
1 tsp salt
2 quarts of water
2 tablespoons butter
1/4 cup sugar (50 grams)
1 cup whole milk (240 ml)
1 cinnamon stick
4 cloves

Pie crust/Pasta frolla:-

4 cups all-purpose flour (500 grams)
1 cup sugar (200 grams)
3 eggs at room temperature
2 sticks salted butter (8 ounces) (220 grams)
Salt
Zest of an orange
1/4 tsp salt

Assembly of Pastiera:-

2 x 15 ounces ricotta or 2 lbs container (850 to 900 grams)
10 eggs
3 1/2 cups of sugar (700 grams)
Zest of an orange
1 tsp of vanilla
1/4 cinnamon
Fior d’arancio water 2 to 3 tsp or fior d’arancio oil 1 to 2 vials
1/4 to 1/2 cup chopped citron or candied orange peel

Instructions

Cooking the wheat

Rinse the wheat in cold water. Add 2 quarts of water, cinnamon stick and cloves. On high heat bring to a boil.
Cover, lower heat and cook for about an hour. Water will have mostly reduced.
Higher heat and add butter, sugar and milk.
Stir and cook on high heat until all liquid has evaporated and it’s creamy. Remove cloves and cinnamon.
Cover and let it sit overnight in the refrigerator.

Pie crust/Pasta frolla

In a large bowl combine all the ingredients and with one hand gently fold to incorporate to form a soft dough.
Cover in plastic wrap and refrigerate for at least 2 hours. I usually make it the day before.

Assembly of Pastiera

In a large bowl add ricotta and sugar. Cream together with an electric hand held mixer.
Add the eggs, cinnamon, vanilla, fior d’arancio, citron and orange zest. Now add the cooked wheat.
Mix to combine.
Divide the pie crust in 3 pieces and roll out 3 disks to cover the pie plate. Trim the sides of pie plate and use dough to make 3/4 inch wide strips.
Fill the pie crust lined plates with the mixture and place 3 strips on top and then another 4 diagonally.
Bake at 350 degrees until golden. Mine cooked for 1 hour and 45 minutes.
Enjoy and Buona Pasqua!

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Pastiera – Pizza di Grano