Neapolitan Pastiera

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.

Ingredients

For the pastry

• 600 g (1 lb. 5 oz.) flour
• 300 g (10 oz.) sugar
• 300 g (10 oz.) butter + 1 tbsp. to butter the molds
• 6 egg yolks
• 1 tbsp. white vermouth

For the filling - step 1

• 454 g (1 lb.) Italian arborio or other short grain rice (never long grain)
• 500 ml (2 cups) water
• 500 ml (2 cups) hot milk
• A pinch of salt
• Grated zest of 1 lemon
• 1 tbsp. sugar
• 1/2 tbsp. cinnamon

For the filling - step 2

• 500 g (18 oz.) Ricotta cheese
• 500 g (2 cups) fruit sugar
• 6 eggs, separated
• 1 tbsp. cinnamon
• 2 tbsp. cognac
• 150 g (5 oz.) candied fruit

Method

 Making the pastry

1. Cream the butter and sugar, add in the eggs, the flour and vermouth;
2. 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.

Making the filling mixture - step 1

1. Cook the rice in the water for 15 minutes;
2. Drain; add the hot milk, salt, zest, sugar and cinnamon;
3. Cook over medium heat until all the milk is absorbed; remove from the heat and let cool.

Making the filling mixture - step 2

1. 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;
2. Beat the egg whites until they form stiff peaks; gently fold them into the ricotta mixture; gently combine the rice and ricotta mixtures.
3. 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;
4. Bake in a preheated 190° C (375° F) oven for 1 hour and let cool before unmoulding;
5. Sprinkle with icing sugar and serve at room temperature.

(Source: theworldwidegourmet.com)