Today on "Morning Living," we were treated to a very delicious pie -- just perfect for spring. Pastry chef Richard Capizzi of Lincoln Ristorante, here in New York City was kind enough to share the recipe.
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Pastiera Napoletana or Pastiera di Grano (grain pie)
Richard Capizzi, Lincoln Ristorante
4 cups of water
2 cups of orange juice
2 tablespoons of sugar
Pinch of salt
1/2 cup wheat berries
1 1/2 pounds of drained ricotta
1 cup granulated sugar
1/2 cup cooked wheat berries, (recipe below)
2 teaspoons Vanilla extract
1 teaspoon Cinnamon powder
Pinch of salt
1/2 cup of sliced orange mostarda
1. In a medium saucepot add water, orange juice, sugar and salt. Bring to a boil.
2. Reduce heat to a low simmer and add wheat berries. Cook until tender. (This process could take up to 30 minutes and could be done the day before)
3. Once cooked tender, strain and cool until use.
4. For the ricotta, using a tabletop mixer with a paddle attachment mix ricotta and sugar on low speed. Scrape down and add eggs one by one.
5. Make sure that there are no lumps. Scrape down again and add vanilla, cinnamon and salt.
6. Lastly, add cooked wheat berries and mix until combined.Orange Mostarda:
6 to 8 oranges
3 cups of orange juice
2 cups of sugar
1 cup of water
1 cup of Millefiori honey
1 star anise
1 vanilla bean (scraped)
1 cinnamon stick
1/4 teaspoon of mustard powder
1/2 cup white wine
1. In a medium saucepot bring all ingredients up to a boil. Turn off and set aside.
2. Fill a medium saucepot with cold water add the rind of 6 to 8 oranges.
3. Once this reaches a boil, strain and repeat this process until there is no bitterness. This could take two or three times depending on how thick the rind is peeled.
4. After blanching, remove the rind from water and add orange syrup, cook on low heat until tender and transparent.
5. Refrigerate overnight drain and cut into desired pieces.
2 1/2 cups of all-purpose flour
1/2 cup of granulated sugar
1 orange zest
1/4 cup of Crisco
1/4 cup of room temperature butter
1. Using a tabletop mixer with a paddle attachment. Mix flour, sugar and zest in the bowl on low speed.
2. Add Crisco and butter until combined, then add eggs and incorporate.
3. Half the dough and roll the 2 sheets onto a lightly floured piece of parchment paper. Refrigerate one.
1 tablespoon of milk
1. Place the non-refrigerator sheet over a tart ring, slowly push the dough down into the tart ring and remove any air that could be trapped. Leave about a 1/4 inch thick edge.
2. Refrigerate for 10 minutes then trim off the extra dough around the edges. Fill with ricotta mixture.
3. Pull out the second piece of cold dough. Using a fluted pasta wheel cut 1/2 strips and place over ricotta mixture creating a basket weave pattern. Brush lightly with egg and 1 tablespoon of milk.
3. Bake at 325 degrees for 35 to 45 minutes, or until set in the center. Baking could be shorter or longer depending on the height of the tart mold.
4. Chill overnight and serve.