Recipe#34: wheat pastiera
“We must have a pie. Stress cannot exist in the presence of a pie.” (David Mamet)
500 gr all-purpose flour
150 gr granulated white sugar
150 gr butter
1 can (500 gr) of cooked wheat
300 ml (1 ¼ cup) milk
1 tbsp butter
700 gr ricotta cheese
500 gr (2 ½ cups) granulated white sugar
1 tsp vanilla extract
1 tsp limoncello
Pastry: Mix together all the ingredients until you get a smooth paste. Let the pastry dough rest while preparing the filling.
Filling: Boil the wheat with the milk and the butter until it becomes creamy. Let it cool and add all the other ingredients (ricotta cheese, sugar, eggs, vanilla extract, limoncello) to the cream. Mix until smooth.
Preheat the oven to 180° (350 F) and butter a 30 cm (12 inches) round cake pan. Flour a rolling pin and roll the pastry dough into a 33 cm (13 inches) circle on a lightly floured surface. Transfer it to the round cake pan. Pour in the cream. With the extra pastry dough make strips to create a lattice finish. Bake for 45 minutes to 1 hour (until golden).