- Difficulty: Medium
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian Regional
- Energy 683.13 (Kcal)
- Carbohydrates 102.96 (g) of which sugars 68.05 (g)
- Proteins 13.19 (g)
- Fat 25.70 (g) of which saturated 15.65 (g)of which unsaturated 9.73 (g)
- Fibers 2.31 (g)
- Sodium 94.40 (mg)
Indicative values for a portion of 238 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
You can store the pastiera at room temperature for up to 3-4 days, or in the fridge for a week. It is also excellent for freezing.
We recommend preparing all the bases, namely the shortcrust pastry, the wheat and ricotta cream, and the custard, at least the day before. This way, all the aromas will be released at their best, and the pastiera will be much more flavorful.
As per the original recipe, you can substitute butter with lard.
If you don’t like candied fruits, you can omit them or blend them into the cream to disguise them.
