This dish brings back memories of Easter Saturday at my nonna’s house, with approximately 200 eggs used, and lots of Pastiere everywhere. This year, I spent 24 hours of my Easter weekend baking my own Pastiera di Grano, and listening to a nostalgic indie playlist from the late 2000s (including Bon Iver, The National and Mumford and Sons). I will now avoid all baking for the next year.
To make this, I halved all of the amounts in my mother’s recipe!
For the filling mix together:
- 500 g ricotta to be mixed and left to macerate with 500 g sugar for one night
- 500 g cooked wheat, to be slowly cooked again for about one hour with 500 cl milk+ 500 cl water + one spoon of lard + the peel of one whole lemon.
- 500 cl of custard
- 6 beaten eggs
- 2/3 tablespoons of Orange Flower Extract
- 1 tbsp of Vanilla extract
- 1kg flour
- 500 gr butter
- 300 gr sugar
- 5 eggs