Pastiera Rustica Di Tagliolini Recipes

Steps:

• ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used.
• Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open.
• Remove pan from heat and allow wheat to soak for a full 24 hours.
• After soaking, drain well before using in steps#17-19.
• If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender).
• Drain well, let cool and use for steps#17-19.
• Crust: Mix flour, sugar and lemon peel together in a bowl.
• Work butter into flour using your fingers (until it is the size of peas).
• Add eggs one at a time, mixing with a wooden spoon.
• Knead the dough lightly until it holds together well and clears the bowl.
• Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using.
• Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil.
• Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan.
• Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes).
• Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming.
• Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it.
• Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter.
• Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute.
• Remove from heat and let cool.
• Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans.
• Leave a 1/2 inch overhang of dough if you are going to use the lattice top.
• If not using the lattice, trim the overhang to 1/4 inch.
• Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie.
• (If you prefer, the lattice can be omitted.) Preheat oven to 350°F.
• Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl.
• Beat mixture by hand, with a wooden spoon, until smooth and creamy.
• Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended.
• Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan).
• For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top.
• Fold the 1/2 inch overhang over the edges of the lattice and flute well.
• If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute.
• Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden.
• Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar.
• Remove pies from oven and place on a wire rack.
• When completely cooled, cover loosely with plastic wrap and chill until serving.
• If you like, you can give the pie tops a light sprinkle of powdered sugar before serving.
• Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage.

Steps:

• Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
• Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
• Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
• Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
• Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the pasta in boiling, salted water, until slightly underdone.
• Drain the pasta well and place it in a large bowl; toss with the butter. Pour in the milk and combine thoroughly; let stand, tossing every 5 to 10 minutes, until the pasta absorbs all except a tablespoon or so of the milk. This can happen almost immediately or take as long as 30 minutes.
• While the pasta is standing, in another bowl, beat the eggs with the grated cheeses and pepper. With 2 tablespoons of butter, grease a 3 to 4-quart baking dish or casserole.
• When the pasta has absorbed the milk, add the egg mixture, then the provolone, pancetta, and soppressata and mix well. Pour into the greased baking pan.
• Bake for about 50 minutes at 350 degrees F, or until the top and edges have browned lightly.
• Let rest 10 to 20 minutes before serving, or serve warm instead of hot, or at room temperature.

Steps:

• Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
• Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
• Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
• Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
• Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.