Ingredients
For pie crust
Pasta Frolla
For filling
1/2 cup cracked wheat
1 quart water (to cook cracked wheat in)
1 cup milk
1 1/2 tablespoons butter
3/4 cup sugar
1 container 475 grams ricotta cheese, drained (about 2 1/4 cups)
4 eggs, beaten
1/4 cup pine nuts
1/3 cup raisins
1 teaspoon vanilla extract
finely grated zest of 1 small lemon
finely grated zest of 1 small orange
For sprinkling
Icing sugar (optional)
Directions
To make the filling
Place 1/2 cup cracked wheat in a pan, adding a quart of water.
Let the cracked wheat soak for about 15 minutes.
Place the pan on heat, and bring the mixture to boil. Let it cook for about 10 minutes, stirring frequently as the bottom can easily get burnt. When the cracked wheat is soft, take it off the heat, and drain the water.
Take another pan and place about 1 1/2 tablespoons of butter in it.
Add the cracked wheat, milk and sugar.
Bring the mixture to a boil, and then cook on low heat for about 10 minutes, stirring frequently as the bottom can easily get burnt.
Drain the cracked wheat mixture; discard excess liquid.
Meanwhile beat the eggs, and then add the ricotta cheese to the eggs. Using an electric mixer, make the mixture as creamy as possible.
Add the vanilla extract, orange and lemon zest to the ricotta and egg mixture. Mix well.
Add the raisins and pine nuts.
Combine the ricotta mixture with the cracked wheat mixture and mix well (This will be used as the pie filling).
Make "pasta frolla" pastry dough, enough for a double crust pie.
Divide the dough into two parts, one larger than the other.
Roll out the larger part of the dough to about 1/8 of an inch thick.
Grease a deep pie pan, and line it with the rolled out pasta frolla pastry dough.
Pour the wheat-ricotta filling.
Cut the remaining pastry dough into strips about 1 inch wide.
Arrange strips of dough in a lattice pattern over the filling.
Bake in a preheated 350 degrees F oven for about 50 to 55 minutes, or until the filling is set and the crust is golden brown.
Cool.
Keep in fridge until ready to serve.
Before serving sprinkle with icing sugar (optional).
Notes
There are various ways of making "pastiera di grana." Most recipes call for cooked barely, but this particular recipe uses cracked wheat. Neapolitan "Pastiera" ricotta pie recipes can also be made with rice or pasta. Rice, pasta, barley and cracked wheat in these recipes act as thickeners. They also help reduce the cost, as eggs and ricotta were (and still are) relatively more expensive than their starch counterparts.... Photo: Mary Melfi. |
