EASTER RICOTTA & CHOCOLATE PIE (PASTIERA RICOTTA & CIOCCOLATO)

The pastiera is a Neapolitan pie typical of the Easter period and is composed of two disks of very crumbly shortcrust pastry thanks to  mouth-watering filling of ricotta, eggs and chocolate chips.

Pastiera is mainly served on Sundays as it is a hearty and very festive cake however it can also be enjoyed at various times of the day, perhaps at breakfast or snack time accompanied by a fragrant cup of tea.

Why You’ll Love Neapolitan Pastiera

1. Timeless Tradition: Rooted in Neapolitan culture, this dessert brings history and flavor to your table.
2. Rich & Creamy: The ricotta filling creates a luscious, melt-in-your-mouth experience.
3. Perfectly Balanced: The citrus zest and chocolate chips offer a delightful harmony of sweetness and freshness.
4. Versatile Occasion: Ideal for Easter, special celebrations, or as a daily indulgence.
5. Make-Ahead Friendly: Tastes even better when prepared a day ahead, making it perfect for hosting.

Cooking Time Overview for Neapolitan Pastiera

SERVINGS:6

Crust:

• 3 cups flour
• 1 teaspoon baking powder
• pinch of salt
• 2 sticks unsalted butter, softened
• 1/2 cup sugar
• zest of 1 {organic} orange
• 2 eggs
• 2 egg yolks
• {plus, one additional egg for brushing the top of the pie}

Filling:

• 1 pound ricotta cheese {part skim, or whole milk}
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 3 eggs
• 1/2 cup semi-sweet chocolate chips

Special Equipment: a 9″ springform pan, or deep-dish tart pan with a removable bottom.

VIDEO RECIPE:

METHOD

1. Place the ricotta cheese in a colander, set over a bowl.
2. Cover with plastic wrap & leave in the refrigerator to drain overnight.

To make the crust:

1. Whisk together the flour, baking powder & salt in a mixing bowl. Set aside.
2. Cream the butter & sugar together, in the bowl of an electric mixer, fitted with the paddle attachment, until light & fluffy {about 4 minutes}.
3. Add the orange zest & beat for an additional minute.
4. Add the egg yolks, then the whole eggs, beating after each addition & scraping down the sides of the bowl as needed.
5. With the mixer on low, slowly add the dry ingredients & beat until just combined.
6. Dump the dough out onto a well-floured work surface & shape the dough into a ball.
7. Divide the dough into two portions, one slightly bigger than the other.
8. Shape into discs, wrap in plastic wrap & chill for 1 hour.

1. Transfer the drained ricotta to a mixing bowl. Add the sugar & ground cinnamon; stir to combine.
2. In a separate mixing bowl, beat the eggs lightly.
3. Add them to the ricotta mixture & stir. Fold in the chocolate chips.

To assemble:

1. Preheat the oven to 325 degrees. Take the larger of the two discs of dough & roll it out, on a well-floured work surface, into an 1/8″ thick round; carefully fit it into the springform pan.
2. Cut away any overhang, fold over the edges & press neatly against the rim of the pan. Pour in the filling.
3. Roll the second disc of dough out into another 1/8″ thick round.
4. Using a knife, or a pizza wheel, cut the dough into 1/2″ thick strips.
5. Arrange the strips over the top of the pie in a lattice pattern; brush the crust with a beaten egg.
6. Bake for about one hour, or until the crust is golden brown & the filling is set.
7. Let cool for 15 minutes, remove from the pan & transfer to a wire rack to cool completely.

Note:

Once cool, the pie can be stored in the refrigerator for a few days. I like to serve this pie slightly chilled, by removing it from the refrigerator about a half hour before serving.

Nutritional Facts (Per Serving – Based on 6 Servings)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Enjoy this sweet, creamy, and crumbly dessert with a touch of tradition and indulgence! 🍰

Orecchiette Pasta With Braciole Sauce Recipe

A traditional Apulian Sunday recipe: tender braciole (stuffed and rolled beef) simmered in tomato sauce and tossed with orecchiette pasta.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Course Main Course, Pasta

Cuisine Apulian, Italian

Servings 4

Ingredients

  

For the braciole:

• 8 slices of beef meat in Apulia common use of horse meat
• parsley to taste
• black pepper to taste
• grated Pecorino Romano cheese
• garlic to taste

For the Sauce and Pasta:

• 2 jars of tomato puree Passata di pomodoro
• 1 onion
• 1/2 cup of white wine
• extra virgin olive oil to taste
• grated Pecorino Romano cheese to taste
• 2 bay leaves
• red pepper to taste
• salt to taste
• 14 oz of orecchiette pasta

Instructions

 

• Take a slice of meat, lay it on a flat surface and flatten it with a meat tenderizer.
• Place on each slice the stuffing, consisting of minced garlic and parsley, shavings of grated cheese or pecorino, a pinch of chili, a pinch of salt and pepper.
• Close the slice of meat on itself, wrapping it as if it were a roulade and tightening it well so that the filling does not spill out.
• Once the roulade is completed, you need to “seal” it with some toothpicks or string.
• At this point you can proceed with cooking the chops in the tomato puree.
• Take a pan and place the roulades and chopped onion inside it and brown them well with a little extra virgin olive oil.
• Add the rest of the cheese, letting it all blend together, and then deglaze over moderate heat with white wine.
• Once the wine has evaporated, add the tomato puree, a pinch of chili pepper, dilute with a little water to prevent the sauce from becoming thick and let the chops cook slowly, covering them with a lid and over very low heat for about 3 hours, turning them gently from time to time.
• Season with salt after a while and continue cooking.
• The cooking time varies depending on the meat used; for horse meat it is necessary to leave the ragout cooking for 4 to 5 hours.
• Before finishing cooking the meat sauce you can proceed with cooking the orecchiette and, once ready, they should be dressed with the sauce obtained from cooking the meat; serve the orecchiette with a generous handful of pecorino cheese and the chops as a second course.
• The meal is rounded off with some excellent local red wine and homemade bread to make the scarpetta.

Keyword apulian pasta, braciole, orecchiette with braciole sauce