Recipe - Pastiera Napoletana

PASTA FROLLA
2 cup Allpurpose flour
1/3 cup Sugar
One fourth teaspoon Salt
One half teaspoon Baking powder
1 Stick unsalted butter
2 lg Eggs

COOKED WHEAT KERNELS
One half cup Hulled wheat kernels
One half teaspoon Salt
1 tablespoon Butter

PASTRY CREAM
3 tablespoon Sugar
2 tablespoon Flour
One half cup Milk
1 Egg
1 teaspoon Vanilla extract

RICOTTA FILLING
1 cup Whole milk ricotta; (1/2
pound)
One fourth cup Sugar
2 lg Eggs
One half teaspoon Orange flower water
One half cup Diced candied orange peel

EGG WASH
One egg well beaten with a
pinch of salt

For the Pasta Frolla, combine dry ingredients in food processor and pulse
to mix. Cut butter into 8 pieces and add. Pulse to mix in finely. Add eggs
and pulse until dough forms a ball. Remove from work bowl, wrap and chill
dough.

Soak the wheat in water to cover overnight if possible. Drain the wheat and
place in a pan with salt and water to cover by 3 to 4 inches and simmer
until tender, about 2 hours. Add water as necessary to keep from drying out
and sticking. Cool and refrigerate until needed.

For the pastry cream, combine sugar and flour in a small, nonreactive
saucepan. Stir well to mix and add the milk, slowly, whisking it in
smoothly. Whisk in the egg. Cook over low heat, stirring constantly, until
the pastry cream thickens and comes to a boil. Boil, stirring vigorously,
about One half minute. Remove from heat, stir in vanilla and scrape into a clean
bowl. Press plastic wrap against the surface and chill.

For the filling, place ricotta in a mixing bowl and stir the cooled pastry
cream to make a smooth, creamy mixture; stir in the sugar, eggs and
remaining ingredients. Stir in the cooked wheat kernels.

Preheat oven to 350 degrees and set a rack in the lowest level. Butter a
9inch cake pan, 2inches deep. To assemble, cut off 1/3 of the Pasta
Frolla and reserve it. Roll the 2/3 of the dough into a 14inch disk and
line the prepared pan with it. Allow the dough to hang over the edge of the
pan. Pour in the filling and sprinkle it with the cinnamon. Roll the
remaining 1/3 of the dough into a 10inch square. Cut it into 10 1inch
wide strips. Paint the strips with the egg wash. Moisten the rim of the
dough on the pan with the egg wash, and adhere 5 strips in each direction,
forming a diagonal lattice. Trim away any excess dough even with the top of
the pan and push the dough all around off the top rim of the pan so that it
is completely within the pan.

Bake about 45 minutes, until the filling is set and the pastry is light
golden. Cool in the pan before unmolding. To unmold, invert onto a flat
plate, lift off the pan, replace the pan with another plate or platter,
then reinvert, so that the Pastiera is right side up. Serve the Pastiera
at room temperature.

Converted by MC_Buster.

Per serving: 2895 Calories (kcal); 132g Total Fat; (41% calories from fat);
60g Protein; 367g Carbohydrate; 1231mg Cholesterol; 2316mg Sodium Food
Exchanges: 13 One half Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 23 1/2
Fat; 10 One half Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9302

Converted by MM_Buster v2.0n.