By Andrew Chaney, former Oliveto Pastry Chef.
A Di Ruocco family tradition.
Our mom, Marie-Francoise Di Ruocco, prepared a Pastiera di Grano every Easter at Carlo’s request. The Neapolitan tradition of this Easter dessert — a very moist “wheat pie,” is believed to have originated in a convent in Naples, with the eggs representing new life and citrus blossom flavors representing springtime. On Easter Monday, the remaining pie was packed up with other holiday leftovers for a relaxed, casual outing on Pasquetta, the Monday after Easter. Our thanks to Andrew Chaney, Pastry Chef of the now-closed Oliveto in Oakland, for keeping this Pastiera true to our mother’s recipe.
PASTRY DOUGH INGREDIENTS
- 600g flour
- 200g/1¾ stick unsalted butter, softened
- 200g sugar
- 3 eggs
INSTRUCTIONS
1 – Combine flour, butter, and sugar.
2 – Add eggs one at a time, working each one into the dry ingredients by hand.
3 – Knead until very smooth.
4 – Allow to rest for 1-2 hours.
FILLING INGREDIENTS
- 700g fresh ricotta
- 350g sugar
- 6-7 eggs
- Zest of 2 oranges
- 150g candied lime or lemon, finely chopped
- 1 tsp. vanilla extract
- 3 drops orange flower water
- 580g (1 jar) grano cotto
INSTRUCTIONS
1 — While dough rests, combine ricotta and sugar in a large bowl.
2 – Add eggs and mix well.
3 – Add vanilla, orange peel, and candied citrus and stir.
4 – Add grano. Combine well.
5 – Roll dough mixture between 2 sheets of wax paper until it is ¼ inch thick or less.
6 – Line pan with dough allowing ½-¾ inch extra around the top. Later, this will be folded over to
provide an edge for the filling.
7 – Cut strips of remaining dough and set aside.
8 – Pour filling into the pie shell.
9 – Fold top edge of dough over the filling.
10 – Criss-cross the top with dough strips.
11 – Bake at 350ºF for 1 hour and 15 minutes.
12 – Allow to cool.
13 – Dust with powdered sugar and serve.
NOTES
- A round pan is traditionally used. For best results, use a 9-inch round, 2-inch deep, ceramic cake or pie dish.
- Grano Cotto, pre-cooked wheat berries, may be found online at some Italian specialty food stores. A substitution would be a cooked short grain rice, such as Cal Rose, or barley.