GenPol’s Quarantine Kitchen: Chiara’s Pastiera di Grano

  • April 17th, 2020
  • Blog

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
For the pastry:
  • 1kg flour
  • 500 gr butter
  • 300 gr sugar
  • 5 eggs
The pastry needs to be put on the bottom of the baking tin, and in stripes on top of the filling to create the striped affect.
Cook at 180 for 80 minutes in preheated oven.
Enjoy (ideally on a balcony, somewhere in the sun),

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