PASTIERA
/ PIZZA GRAN (Italian grain pie ala William Sedutto)
©
1992 M.W. Sedutto
Now this has to be my all time favorite
recipe. This is a traditional Easter Holiday pie. There are many variations of
this dessert from different regions of Italy. Some use no cinnamon; some use
rose water instead of orange, but there all enjoyable. This recipe is
Neopolitan. My father used to say that Venice has it’s canals and commerce,
Milan it’s art but Naples is the Kitchen of Italy, the place where all the culinary
arts of the region come together to create the best combinations of food
traits. Nowhere is this more exemplified than in this recipe.
When baking this pie the rich aroma of
vanilla, butter and cinnamon laced with the crisp fragrance of orange is truly
mouth watering. This anticipation is no less satisfied when the time comes to
serve this to your guests. I heartily encourage you to try this dessert.
Although a bit more work than your average Boston Crème Pie or Devil’s Food
Cake it is a forgiving recipe that even the novice baker should have little
difficulty making successfully.
This is
a large recipe which makes 1 - 10", 2 - 9" and 3 - 8"
pies
or 6 – 9" diam. x 1 1/2" deep
pies.
Ingredients:
1 1/4
lbs. raw husked wheat (2 1/2 cups)
2 1/2
lbs. sugar (5 cups)
3 lbs.
Ricotta cheese
1 qt.
custard (see accompanying recipe below).
12 eggs
(set aside the whites from 5 of these for the crust, set aside 1 yolk for
glazing.)
1/2
tsp. salt
12
drops cinnamon oil (2 in wheat, rest in filling or 1 tsp. ground cinnamon in
wheat).
1 1/2
demitasse spoons Boyajinan Orange Oil (this is approx. 1 tsp.) 2 tbsp. Orange
extract may be substituted for each tsp. orange oil, although the latter is as
much as 5 times stronger.
1 tbsp.
Vanilla extract
1 grated
Orange rind. Not too fine.
*****
Cooking Wheat
It is
recommended that this be done the night before making the filling.
Fill
pressure cooker to within 2 1/2 inches from top with water. (Approx. 3 qts.)
Dissolve
1/4 cup of vegetable shortening in warm water and blend well with raw wheat.
2 drops
cinnamon oil (or 1 tsp. ground cinnamon.)
1 cup
of sugar from above ingredients.
Cover
and steam for one hour on low heat.
Let
cool or stand overnight before using. After setting, the resulting cooked wheat
will be very thick, almost solid. Break it up some before blending into filling
mix.
*****
Glazing
Beat
egg yolk with 1 tsp. sugar and 1/4 cup of milk.
Set
aside (refrigerate) with wetted pastry brush for later
use.
*****
Custard (ala Irene Sedutto)
(Good
job for the little kinder who want to help.)
Ingredients:
4 eggs
2 oz.
flour
2 oz.
corn starch
1 qt.
milk
1 tbsp.
Vanilla extract
pinch
salt
1 cup
sugar
Mix
sugar, flour, salt and corn starch together first.
Add eggs
and blend in.
Blend
in milk last.
Cook
over low heat stirring constantly until thickened with flat edged paddle to
prevent sticking on bottom of pan.
This
should take 8 to 10 minutes.
Add
vanilla after cooking. Custard will
thicken upon cooling.
*****
Mixing filling and final assembly.
Roll
out dough about 3/16" to 1/4" thick and line pie pans allowing ¼ inch
over the edge of the pan.
Cream
remaining sugar and salt into ricotta slowly to make the Ricotta as smooth as
possible.
Blend
in custard.
Add
wheat, eggs, orange peel, orange extract or oil, cinnamon oil (omitted if you
used cinnamon in the wheat) and blend well.
Ladle
filling into pie crusts to about 3/8" to 1/4" from top. (Deeper pies
will require more room to rise a little during baking.)
Roll
out remaining dough and cut into long strips about 3/4" wide.
Brush
edges of pie crust well with glazing.
Brush
strips with glazing after cutting.
Lift
strips carefully and lay over pie in a lattice leaving as much space between
strips as they are wide. I usually lay 7 across each way, starting in the
middle and laying three more to each side. If edges of pie have dried, retouch
with glazing so strips will adhere.
Recommended
baking time is about 3 hours in 325ºF oven.
See
note 3.
*****
Pastiera Crust (Pasta Frolla)
This
dough is a staple in Italian Pastry. It can be used to make a variety of
cookies and pastry, even turnovers. For
ideas on the many applications of Pasta Frolla I’d suggest one of the many
books by Nick Maglieri. His “Great Italian Desserts” is excellent.
Ingredients:
(See note 1.)
4 lbs
Flour (12 cups)
1 1/2
lbs. butter
1 1/2
lbs. sugar (3 cups)
4 whole
eggs
5
whites of eggs (from above)
1 tsp.
salt
1 tbsp.
Vanilla
Cream
butter and sugar together, blend in eggs slowly, add vanilla and salt. You
should now have a smooth creamy yellow
batter.
Fold
into this the flour and work together well, let dough rest 30 minutes to 1 hour
in bowl covered with a damp cloth to prevent drying. Always keep dough covered
with damp towel or wrapped in waxed paper and refrigerate for use later.
Dough
may be tested for elasticity by making a crust with approx 1 lb. of dough or a ball about the size of a large
orange. Roll this out to about a 14 to 16 inch circle (depending on the size of
the pan) and try to line the pie pan with it. If crust breaks easily add a
little more egg whites. Be sure to work
them in well and let dough rest again for about 30 minutes in the refrigerator
before working again.