Polly-O Cooking with Cheese Recipe Book/1977

Pastiera di Grano (Easter Wheat Pie)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
WHEAT: 3/4 pound soaked wheat, drained and weighed after soaking 1 teaspoon salt 1/2 cup scalded milk
1 teaspoon sugar 1/4 cup each minced glace citron and orange peel PASTA FROLLA: (Flaky Sweet Pastry): 2 cups sifted all-purpose flour
pinch salt 1/2 cup sugar 1/4 cup butter
3 egg yolks 1 tablespoon milk FILLING: 3 cups Ricotta
1-1/2 cups sugar 6 egg yolks, beaten 1 teaspoon vanilla
dash cinnamon (optional) grated rind of one lemon 1 or 2 tablespoons orange flower water or 1/2 teaspoon orange extract
4 egg whites, beaten stiff confectioners sugar



1 Prepare WHEAT: Place drained wheat in covered saucepan and cover with 3 cups water. Add salt and boil 1 hour, stirring frequently to prevent sticking. Drain wheat, add milk and sugar, and boil an additional 5 minutes. Remove from heat, add citron and orange peel, mix and allow to cool.
2 While prepared wheat is cooling prepare PASTA FROLLA: Sift flour, salt and sugar into bowl; cut in butter with pastry blender or finger tips to distribute butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden spoon. Work with hands until dough is manageable and clears bowl, adding a little milk if necessary to hold dough together. Turn onto lightly floured board and knead quickly until smooth. Form into a ball, cover and chill 30 minutes. Divide ball into two parts, one larger than the other. Roll large piece on lightly floured board into a disc 1/8-inch thick, large enough to line a deep 10-inch pie plate. Butter pie plate and line with pastry, leaving a 1/2-inch overhang. Roll out remaining dough 1/8-inch thick and cut into 3/4-inch strips for lattice topping.
3 Prepare FILLING: Preheat oven to 350 F. Beat ricotta and sugar together; add egg yolks, vanilla, cinnamon, lemon rind and orange water, blending well. Stir in prepared wheat and fold in beaten egg whites. Turn into pie shell. Arrange strips criss-cross over filling to edge. Roll bottom overhang up over stirps at edge and flute heavily. Bake about 1 hour, or until filling is firm in center and crust is nicely browned. Let cool in oven. Serve sprinkled with confectioners sugar.

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