Ricotta neapolitan pie, also known as “pastiera”, is a traditional Italian recipe. It can be made in many different ways, and takes a lot of patience to make. It is usually made as a nice Easter dessert enjoyed by family and friends. The special ingredient that brings out the true taste is the creamy ricotta. The rustic looking pie can be compared to a cheesecake because of its similar looks. It is said that a nun of a Neapolitan convent first made it to celebrate Easter. Today, it is made at home so that the flavors have time to blend and steep before the Easter banquet. There are huge debates in Italy about who has the best tasting pastiera recipe, which uses beaten eggs and ricotta, or the more modern one, which replaces the eggs with custard. The best way to settle the argument was to just eat and enjoy the different flavors.
In my family, we have many traditional recipes that we enjoy all year long. This recipe however, is only eaten on Easter and on very special occasions. It is looked forward to all year long and is made with love and care. The recipe has been handed down from generation to generation and my grandmother has continued this tradition ever since she immigrated from Italy. I always look forward to the time of year where my favorite pie is made and I can enjoy it around a table filled with family. Every Easter, my grandmother gathers her grandchildren and teaches us how to make it. You can see the passion in her eyes as she wants this recipe to be carried on for future generations. It is not only an amazing recipe but also a recipe that brings the true culture of Italian desserts.
In my family, we have many traditional recipes that we enjoy all year long. This recipe however, is only eaten on Easter and on very special occasions. It is looked forward to all year long and is made with love and care. The recipe has been handed down from generation to generation and my grandmother has continued this tradition ever since she immigrated from Italy. I always look forward to the time of year where my favorite pie is made and I can enjoy it around a table filled with family. Every Easter, my grandmother gathers her grandchildren and teaches us how to make it. You can see the passion in her eyes as she wants this recipe to be carried on for future generations. It is not only an amazing recipe but also a recipe that brings the true culture of Italian desserts.
Recipe (serves 8)
Ingredients
– 1 qt whole milk
– ¾ cup Arborio rice
– 1 tsp ground cinnamon
– ½ tsp coarse salt
– 1 vanilla bean, split lengthwise
– 1¼ cups granulated sugar
– unsalted butter, for pan
– all-purpose flour, for pan
– 3 lbs fresh ricotta cheese, drained 3 hours or preferably overnight
– 3 large whole eggs
– 3 large egg yolks, lightly beaten
– confectioner's sugar, for dusting
Procedure
- Boil milk in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low. Cook, stirring occasionally with a wooden spoon, for about 30 minutes or until rice is very tender and has absorbed all liquid.
- Remove pan from heat. Stir in ¾ cups granulated sugar. Cover. Let cool, stirring occasionally. Discard vanilla bean.
- Preheat oven to 350°F. Butter and flour an 8-inch spring form pan.
- In a large bowl, mix the rice mixture, ricotta, whole eggs, and egg yolks, and remaining ½ cup sugar. Pour into prepared pan.
- Bake for 60 to 70 minutes or until golden on top and almost set in the center. Cover with foil if starting to brown too much.
- Transfer pan to a cooling rack.
- When cake has completely cooled, run a knife around edge to loosen. Gently remove ring. Transfer cake to a serving platter. Sprinkle with confectioner's sugar.
Photo source: http://lacucinaitalianamagazine.com/images/photo/file/265/06199403402.jpg
