PASTIERA DI RISO E RICOTTA PER PASQUA

Ricotta and Rice (or grain) Pie Serves 10-12

PASTA FROLLA (PASTRY)

• 400 g plain flour
• 150 g butter
• 150 g sugar
• finely chopped zest one small orange 
• 3 eggs
   

1. Bring together the pasta frolla ingredients, knead. Allow to rest.
2. Cut off one third and set aside to make strips for the top.
3. Line a 25 cm round cake tin with baking paper.
4. Roll out the rest of the dough to fit sides and bottom of 25 cm deep flan tin. 
5. Allow to rest again. (No need to bake blind) 

FILLING

• 400g already cooked arborio rice  (it requires a second cooking to make it creamy)
• 4OO g full milk
• 250 g sugar
• 30 g butter
• 400 g low fat ricotta
• 3 eggs, separated
• zest 1 orange
• 1 tsp vanilla paste
• orange blossom water
• 150 g citron
• 1 extra egg for egg wash
   

1. Bring to the boil the already cooked rice with 400 ml full milk
2. 250 g sugar and 30 g butter and simmer until creamy and thick. You may need to top up with water as the rice cooks. Make sure the rice is thoroughly cooked. Allow to cool
3. Add 400 g ricotta, mixed with a fork to make very smooth
4. Add 3 egg yolks (reserve the whites), finely cut zest of one orange, one teaspoon each vanilla and orange blossom water, 150 g cubed citron (or good quality mixed peel). Mix well
5. Whisk the egg whites to soft peaks and gradually add to the rice/ricotta mixture. Pour into base
6. Roll out remaining pasta frolla and cut into strips. Arrange in lattice pattern over the pie
7. Brush with beaten egg wash and bake at 180C until golden brown. If possible, leave in the turned off oven for an hour, with the door ajar to allow the pie to dry a little more. Serve at room temperature sprinkled with icing sugar

(Traditionally this pie was made with wheat which needs to be soaked and cooked. Nowadays, you can buy ready cooked wheat in a jar. The wheat represents wealth and prosperity. )