Pastiera with cocoa shortcrust pastry Quick and easy recipe
Pastiera with cocoa shortcrust pastry: here is a variant of the classic Neapolitan pastiera with one cocoa shortcrust pastry which in my opinion enhances even more the flavor of wheat inside of. Even if for some the classic recipes are untouchable, sometimes adding (or removing) some ingredients can be enough to give an extra touch to traditional dishes. Try it, it's great!
Ingredients for 2 patties of 22 cm in diameter
For the stuffing
- 500 gr of sheep's milk ricotta (Roman)
- 500 gr cooked wheat
- 250 grams of granulated sugar
- 3 whole eggs
- 2 egg yolks
- 30 gr butter
- milk 2 glasses
- 1/2 teaspoon of cinnamon
- water of a thousand flowers + water of orange flowers
- the zest of 1 orange
- Lzest of 1 lemon
For the cocoa shortcrust pastry
- 400 grams of flour 0
- 250 gr of cold butter
- 150 grams of powdered sugar
- 80 grams of unsweetened cocoa powder
- 3 egg yolks
- 1 whole egg
- vanillin sachet 1
- 1 pinch of salt
How to make the Pastiera with cocoa shortcrust pastry
12 HOURS BEFORE: the shortcrust pastry with cocoa and the ricotta cream they must be prepared the evening before making the pastiera and keep them in the fridge (to harden the pastry well and to absorb the sugar in the ricotta).
For the pasta cocoa shortcrust pastry: put the sifted flour together with the cocoa in a glass bowl, then add the butter into small pieces, the icing sugar, the vanillin, the salt and the egg yolks + the whole egg, turn and mix everything for a few moments, just work with your hands on a pastry board and form a ball,
put it between two sheets of parchment paper and roll it out slightly giving it a rectangular shape, wrap the rectangle in cling film and let it cool in the fridge for a whole night.
Ricotta Cream: put the sugar in the ricotta, turn and let the two ingredients rest overnight in the fridge (cover with cling film). So after at least 12 hours of rest you can proceed with the realization of the pastiera.
For the stuffing: put the wheat, the milk (which must completely cover the grain), the orange and lemon zest and the butter (30 g), boil everything over medium heat
stirring until the milk is completely absorbed by the grain. Turn off the heat and let it cool completely. Sift the sweetened ricotta
pass with a vegetable mill about 30-40% of the wheat, then add the sifted ricotta to the wheat (I recommend sifting the ricotta is important to make the ricotta cream very soft and fine), turn with a spoon; separately beat the eggs with a whisk and add the vanilla seeds (or a sachet of vanillin), a pinch of ground cinnamon. Then add the eggs (beaten) flush in the cream of wheat and ricotta, then the wildflower and orange blossom water, and finally the candied fruit cut into very small cubes
turn everything around
take the cocoa shortcrust pastry from the fridge, roll it out with a rolling pin (if you have difficulty put a sheet of parchment paper above and below to prevent it from sticking to the rolling pin and the work surface. strips to put on the surface), of a thickness of about 5 mm, grease and flour the pan, place two wide strips of parchment paper on the bottom of the pan to form a cross, for a small pastiera even a single strip is fine (this trick it will be used at the end of cooking to easily extract the pastiera from the pan); lined with the pastry (let the dough overflow from the pan). Prick the pastry with the tines of a fork, make it adhere well to the sides of the pan,
pass the rolling pin on the edges of the pan pressing in order to eliminate the excess pastry, add the cream of wheat and ricotta, and prepare the strips to be placed on the surface with the remaining shortcrust pastry, crossing them in the shape of a rhombus. Bake in a hot oven at 150 ° for about 1 hour and 40 minutes. Pay attention to surface cooking: if you see that it takes color too quickly then place a sheet of aluminum foil on the pastry. Always do the toothpick test: if the toothpick, after dipping it in the pastiera, is dry then the pastiera is ready. Let it cool in the oven that is turned off with the door slightly open. Then let it cool completely for a few hours.
And here is your pastiera with cocoa shortcrust pastry ready. Enjoy your meal!
WINE PAIRING: the Neapolitan pastiera is a dessert of great tradition whose pairing requires a complex wine such as a passito Gewurztraminer Alto Adige.
In this blog for wine pairings I have consulted the site most of the time: www.vinit.net
Pastiera with cocoa shortcrust pastry
Enjoy your meal!