You certainly you might have tried or heard about sweet pastiera but today I would like to introduce my recipe for savory pastiera to you. The Neapolitan pastiera was originally a typical pie for the Easter Sunday in Campania, but nowadays it is prepared all year long. My savory pastiera is a delicious pie prepared with pasta frolla (Italian pie dough) filled with grano cotto (cooked wheat kernels), goat ricotta cheese, spicy salami, provolone cheese and eggs.
A key ingredient is the grano cotto (see note for more information) a staple in the baking section of every Southern Italian grocery store, sometimes even labeled “per pastiera”. Another key ingredient is fresh goat ricotta that is more digestible than ricotta made from cow's milk. I like it a lot for cooking as well as eating fresh with my salad. Tradition calls for the pastiera to be prepared 2-3 days before you eat it. I usually prepare it the day before, so that the flavors and the aromas blend better. I serve it as an antipasto in small slices. You can also serve it as main course, but then no other carbs should be in the meal! It is also good for a picnic.
PASTIERA NAPOLETANA (NEAPOLITAN PASTIERA)
Preparation time: 1 ½ hours Baking time: 50-55 minutes Servings: 8
450 g (1 pound) precooked wheat kernels
600 ml (about 2 2/3 cups) milk
350 g (12.5 oz) goat's or cow's milk ricotta cheese
150 g (about 5 oz) mild provolone cheese, diced
150 g (about 5 oz) spicy salami or ham, diced
3 egg whites
4 egg yolks
Freshly ground pepper to taste
250 g (9 oz) pastry flour
30 g (1 oz) corn starch
3 tablespoons grated Parmesan cheese
130 g (5 oz) unsalted butter, at room temperature
1 egg yolk
A pinch of sea salt
By Kimberly Sutton Love is what brought Tony Nicoletta to Texas from New York.The transpl...
Little Italy San Jose will be hosting a single elimination Cannoli tournament to coincide...
The Wine Consortium of Romagna, together with Consulate General of Italy in Boston, the Ho...
Hey, come over here, kid, learn something. ... You see, you start out with a little bit of...
There's something to be said for having your food prepared tableside. Guacamole tastes fre...
Fiorenzo Dogliani, owner of Beni di Batasiolo, will join Carmelo Mauro for an exclusive wi...
The popular D'Amico's Italian Market Café, a 16-year-old mainstay of Rice Village, is head...
Sunday December 14, 5.30 pmSole Mio - 8657 S Highland Dr, Sandy (Utah) 84093 The Italian...