Best Pastiera With Strawberry Sauce Recipes

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.

SCATURCHIO'S PASTIERA

Steps:

• Preheat oven to 400 degrees F.
• Put wheat kernels, butter and salt in a medium saucepan. Cover with water and bring to the boil. Simmer for 40 minutes. Let it rest overnight refrigerated.
• For the filling:
• Mix the ricotta and sugar thoroughly in a large bowl. Add eggs and candied fruit and continue mixing. Add vanilla and orange flower water and keep mixing. Add the wheat kernels and stir until everything is well incorporated. Pour into pie shell. Cut 6 strips from the remaining pastry and criss-cross them over the top. Bake for 1 hour, 20 minutes
• Pour the flour onto work surface in the form of a volcano. Make a hole in the top. Add sugar, eggs and butter and start to mix by kneading it from the outside in. Roll it out with a rolling pin until it's no more than 1/4-inch thick. Place in greased baking tin. Trim excess dough and cut into 6 even strips that will fit across the top of the pie.

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.