Pastiera With Strawberry Sauce Easter Ricotta Cake Recipes

PASTIERA (WHEAT AND RICOTTA TART)

Steps:

• Place the flour, sugar, salt, baking powder and citrus zest in the bowl of a food processor and pulse several times to combine the dry ingredients.
• Add all of the cold, cubed butter to the bowl, and process until the mixture is sandy and there are no visible lumps of butter.
• In a small bowl, whisk together the egg, egg yolk, vanilla extract and milk. Add the wet ingredients to the food processor and pulse three or four times or until the dough comes together. If necessary, add some ice water, a few drops at a time, to make the dough come together.
• Remove the dough from the food processor and knead by hand briefly to even out any dry or wet spots. Form the dough into a ball, flatten into a disc, wrap in plastic and chill until firm, 1 to 2 hours.
• Place the cooked grain, milk, sugar, lemon zest and cinnamon in a 2-quart saucepan and cook over low heat, stirring often with a wooden spoon until the mixture is creamy. The grains will retain their shape, but the rest of the mixture should be soft and smooth and there should be no huge clumps of grain; it should resemble creamy oatmeal. Transfer the grain mixture to a shallow bowl and allow it to cool completely.
• On a floured board, roll 2/3 of the pasta frolla into an 11-inch circle, 1/8th of an inch thick. Transfer the dough to a deep, 9-inch pie plate, or a 9 x 2-inch layer cake pan by rolling the dough around the pin and then unrolling it onto the pan. Press the dough into the bottom and sides of the pan, then trim the dough to leave a 1/2-inch overhang. Gather the scraps and save them for another use. Chill the shell while you put together the rest of the filling. (You can use a larger pan, but the filling will not be as deep.).
• Preheat the oven to 350°F and position a rack in the middle of the oven.
• If you like, you can give the ricotta a quick spin in the food processor to smooth it out, but this is optional. Place the ricotta in a large bowl and whisk in the eggs, vanilla, and orange flower water or orange zest. Mix in the grain mixture and candied fruits, making sure all the ingredients are completely combined.
• Roll out the remaining pasta frolla into a rectangle at least 11 inches long and 6 inches wide. Using a pastry cutter, make 6 or 7 long strips of dough, 3/4-inch wide.
• Pour the filling into the chilled shell and carefully arrange the enough of the strips on top to form a lattice pattern. Pinch the edges together with the overhang to seal. Trim all the pastry flush with the top of the pan, then gently roll it down and inward with your finger to form a lip around the perimeter.
• Use a fork to slightly beat the egg with a small splash of water to make an egg wash. With a pastry brush, glaze the pastry strips and edges. Bake the pastiera on the middle rack of the oven for 55 to 60 minutes, rotating it 180° after 20 minutes to ensure even browning. If necessary, you can protect the edges from overbrowning with some strips of aluminum foil.
• The pastiera is done when the filling is set but jiggly and the pastry is golden brown. A knife inserted in the center will come out clean. Remove it from the oven and set it to cool on a rack. Allow the pastiera to cool completely, or chill it overnight before cutting it into wedges to serve.

PASTIERA WITH STRAWBERRY SAUCE

Steps:

• Bring the milk to a boil in a large saucepan over medium-high heat. Stir in the rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the rice is very tender and has absorbed all the liquid, about 30 minutes.
• Remove the pan from the heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard the vanilla bean.
• Preheat the oven to 350°F. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into the prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer the pan to a cooling rack.
• When the cake has completely cooled, run a knife around the edge to loosen. Gently remove the ring; transfer the cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.
• Strawberry Sauce
• Combine all the ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.
• About Pastiera
• Pastiera, a traditional Neopolitan Easter "pie," is actually a type of cheesecake. Though no two recipes are alike, all contain ricotta cheese and a sweetened grain (usually rice or wheat berries), symbolizing spring's fertility.

PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE

Steps:

• Bring milk to a boil in a large sauce pan over medium high heat.
• Stir in rice, cinnamon, salt and vanilla bean.
• Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
• Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
• Discard vanilla bean.
• Preheat oven to 350°F degrees.
• Butter and flour an 8-inch springform pan.
• In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
• Pour into prepared pan.
• Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
• Transfer pan to cooling rack.
• When cake has cooled completely, run a knife around edge to loosen.
• Gently remove ring; transfer cake to a serving plate.
• Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
• Sauce:.
• Combine all ingredients in a medium nonreactive saucepan.
• Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
• Serve warm or at room temperature.