Grain and Ricotta Pie

A Taste of Home: My Pastiera Napoletana Journey

The aroma of baking fills my kitchen, a comforting scent that transports me back to my childhood. Today, I'm sharing a recipe that's more than just a dessert; it's a piece of my heritage, a taste of home. This is Pastiera Napoletana, a traditional Neapolitan grain and ricotta pie. It's a recipe I've cherished and perfected over the years, one that evokes memories of Sunday afternoons spent with my family, the warm laughter echoing through the house as we gathered around the table, sharing stories and this exquisite pie. The slightly sweet, subtly savory flavor, the tender crust, the creamy ricotta filling speckled with fragrant candied fruit – it's a symphony of textures and tastes that perfectly encapsulates the heart of Italian baking. More than just a dessert, it’s a culinary embrace.

The beauty of Pastiera Napoletana lies in its simplicity and its layers of flavors. The crust, a delicate balance of buttery richness and delicate sweetness, forms the perfect vessel for the fragrant heart of the pie. The filling, a masterpiece of culinary art, brings together the contrasting textures of soft ricotta, chewy cooked wheat berries (grano), and the bright bursts of candied fruit. This combination of sweet and savory is exquisitely balanced, a testament to the genius of Neapolitan cuisine. Each bite is a journey, a delicate dance of textures and tastes that leaves you wanting more.

Making this pie is a labor of love, a process that takes time and patience. From soaking the wheat berries to meticulously crafting the lattice crust, each step is an integral part of the final masterpiece. But the effort is worth every second. As I carefully layer the ingredients, I'm reminded of the generations who have come before me, sharing this same recipe, passing down not just a culinary tradition but a connection to our roots. It's a recipe that connects me to my family history, a story told through each perfectly baked layer. The process is as important as the result, a peaceful activity to slow down and enjoy the moment.

The result is a pie that is both beautiful and delicious. The golden brown crust, the glistening ricotta filling, the delicate lattice top—it’s a sight that delights the eyes as much as it tantalizes the taste buds. When the pie is finally baked and cooling on the counter, the aroma is truly something special. It fills my home with a sense of warmth and happiness, a comforting feeling that speaks to the heart of home cooking. This is far more than just a dessert. This is a celebration of family, tradition, and the simple joys of life.

Beyond the personal connection, this pie holds a rich cultural history. Pastiera Napoletana is more than just a recipe; it’s a testament to the ingenuity of Neapolitan bakers and the enduring power of culinary traditions. It’s a story woven into the fabric of Italian culture, a tale told through generations of families, passed down from mothers to daughters, carrying with it the warmth of shared moments and the taste of home.

So, gather your ingredients, roll up your sleeves, and embark on this culinary journey. This isn’t just a recipe; it's an experience. It's a chance to connect with your heritage, your family, and the simple pleasures of creating something beautiful and delicious from scratch. More than just a pie, it’s a piece of heart.

Whether you're a seasoned baker or a kitchen novice, the journey of creating Pastiera Napoletana is well worth the effort. The final product is a reward that goes beyond simple taste; it’s a slice of history, a testament to the enduring power of family traditions, and a culinary adventure you’ll never forget. Enjoy the process, embrace the flavors, and savor each bite of this extraordinary pie.

Step-by-step

• Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket-type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
• Process 2 cups of granulated sugar, 4 egg yolks, and the lemon zest in the work bowl of a food processor fitted with a metal blade until all ingredients are blended. Add the butter and process, using quick on/off pulses, just until incorporated. Scrape out the dough into a mixing bowl and stir in the flour just until you have a smooth dough. Wrap the dough in plastic wrap and chill for at least an hour, or up to 1 day.
• Soak the wheat kernels in a bowl with enough water to cover by three fingers until softened, 3 to 4 hours. Drain well.
• Bring the milk to a simmer in a medium saucepan. Stir in the drained wheat and 1/4 cup of the granulated sugar. Return to a gentle simmer and cook, stirring occasionally, until the wheat kernels are tender but still have some bite, about 45 minutes. (Most of the milk will have been absorbed.) Drain, and cool to room temperature.
• Preheat oven to 350°F. Butter a 12-inch springform pan. Roll out two-thirds of the dough into a 16-inch circle about 1/4 inch thick. Lift the dough circle into the pan, pressing it gently against the bottom and sides and into the corners of the pan. Most likely the dough will tear. Don’t be alarmed, simply press the torn edges together after fitting the dough into the pan. Roll out the remaining dough on a lightly floured surface to a 12-inch circle, and slide onto a baking sheet. Refrigerate the lined pan and rolled dough until needed.
• Process the remaining 2 1/4 cups granulated sugar, the eggs, and egg yolks in the work bowl of a food processor fitted with the metal blade until pale yellow. Spoon in the drained ricotta and add the orange water and cinnamon. Mix, using quick on/off pulses, just until blended. Scrape the ricotta mixture into the bowl with the grain, scatter the candied fruit peel over all, and fold together with a rubber spatula until blended. Scrape the filling into the pre-prepared pastry shell.
• Cut the 12-inch pastry circle into 1/2-inch strips. Make a lattice top by laying strips of the dough in alternating directions over the filling. Press the strips of dough gently to join them to the dough along the sides of the pan and pinch off any overhanging dough.
• Bake until pastry is golden brown and the center feels springy when poked with a finger, about 1 1/2 hours. Remove, and cool completely before serving. The cake will keep, refrigerated, for up to a week. It will be better a day or two after baking. Sprinkle with confectioners' sugar before serving.