RICE and PASTRY CREAM PASTIERA, Neapolitan recipe, easy Easter dessert to prepare, typical recipe without wheat and candied fruit.
The rice and pastry cream pastiera is a great alternative to the classic Neapolitan pastiera made with a filling of wheat and ricotta, easy to prepare, very good and fragrant.
The recipe for rice and pastry cream pastiera is very simple, a bit long to make but worth it, you have to cook the rice, prepare the cream and the shortcrust pastry, then roll it out and fill it with the addition of ricotta and aromas and condiments if you like them.
Follow me in the kitchen today there’s the rice and pastry cream pastiera.
- Difficulty: Very easy
- Cost: Cheap
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 1 pinch salt
- 6 tbsp sugar
- 9 tbsp lard (or butter)
- lemon zest
- 1 cup pastry cream
- 1/2 cup Arborio rice
- 1 1/2 cups milk
- 1 egg
- 6 tbsp sugar
- 1 pinch ground cinnamon
- 1/2 cup ricotta
- 4 drops orange flower aroma
Steps
P.S. The rice must be very soft, almost sticky, and you can blend it, I don’t like it and prefer to leave the grains more visible.
Prepare the pastry cream following this recipe, then place it in a bowl, cover with cling film in contact and let it cool.
Meanwhile, cook the rice with the milk.
Pour the flour into a bowl, add the salt, lemon zest, sugar, egg, and lard, work the ingredients well, make a ball, and let rest for 30 minutes in the fridge covered with cling film.
After the time has elapsed, remove the dough from the fridge and divide it into two parts, one larger for the tart pan and the other smaller for the strips, about 1/3 of the dough.
Roll out the dough in a 9-inch tart pan.
In a bowl, combine the rice, sugar, cream, egg, ricotta, cinnamon, and drops of orange flower aroma, mix well.
Pour the filling into the shell and level it.
Roll out the remaining dough and cut the covering strips, usually 7.
Place the strips on the filling, create a border with the remaining dough, and bake at 350°F in a hot oven for about 30-40 minutes.
Remove from the oven, let cool, and dust with powdered sugar.
Bon appétit
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RICE and PASTRY CREAM PASTIERA
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FAQ (Questions and Answers) RICE and PASTRY CREAM PASTIERA
Can I prepare the rice and pastry cream pastiera in advance?
Absolutely! Prepared in advance, it has all the time to mix the aromas well.
How can I substitute the ricotta?
If you don’t like it, you can eliminate it or replace it with mascarpone, Philadelphia, or another spreadable cheese.
Can I make it with chocolate?
Absolutely! There is a very good chocolate version.
Is it possible to use butter? Why use lard?
Of course, you can use butter. Lard gives a lighter and more crumbly shortcrust, perfect for pastry desserts and more.
