- 2 cups all-purpose flour
- ½ cup sugar
- ½ cup cold unsalted butter, diced
- 2 eggs
- Zest of 1 lemon
For the filling:
- 1½ cups cooked wheat berries
- 1½ cups fresh ricotta cheese
- 1 cup granulated sugar
- 3 eggs, lightly beaten
- ¼ cup candied citrus peel, chopped
- 1 teaspoon vanilla extract
- 1 teaspoon orange blossom water
- Zest of 1 lemon
- Powdered sugar, for dusting
Preparation:
- Make the crust: Mix flour, sugar, lemon zest, and cold butter until crumbly. Add eggs and form a smooth dough. Chill for 30 minutes.
- Prepare the filling: Combine cooked wheat berries, ricotta, sugar, eggs, candied citrus, vanilla, orange blossom water, and lemon zest in a large bowl until smooth.
- Preheat oven to 350°F (175°C). Roll out dough and line a greased pie dish, reserving some dough for lattice topping.
- Pour the filling into the crust, creating a smooth surface. Decorate with lattice strips.
- Bake for 60-70 minutes or until golden. Let cool completely, then dust with powdered sugar.
Serving and Storage Tips: Serve Pastiera Napoletana at room temperature to fully appreciate its delicate flavors. Store covered in the refrigerator for up to 4 days. Allow to reach room temperature before serving.
Variants:
- Chocolate Twist: Add chocolate chips or cocoa powder to the filling.
- Nutty Flavor: Incorporate finely chopped almonds or pine nuts for added texture.
- Gluten-Free Option: Use gluten-free flour blends for the crust.
FAQ:
- What can replace wheat berries? Substitute cooked barley or arborio rice if wheat berries aren’t available.
- Can it be made ahead? Absolutely! Flavors intensify when prepared a day or two in advance.
- Is orange blossom water essential? It adds authentic flavor, but you can omit it or replace it with additional lemon zest or vanilla.
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