Easter Pastiera Napolitano Style
"a Cake made with a cookie crust filled with ricotta, eggs, citron, candied cherries"
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
1 2
- Serves:
- 12-14
ingredients
- 2 1⁄2 cups flour
- 1 egg
- 1 cup sugar
- 1 cup soft margarine
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 3 lbs ricotta cheese
- 2 cups cooked barley
- 6 ounces milk
- 1 1⁄2 cups sugar
- 12 eggs
- 8 ounces citron
- 8 ounces candied cherries
- 1 teaspoon salt
directions
- Preheat Oven at 350
- Crust=Mix sugar,margarine, egg & vanilla together. Add Flour and baking powder into the above mixture. Mix until dough is smooth, use a pastry sheet to roll dough on and wax paper over until desired length so it will fit an oblong baking dish 13x9x2.
- Precook Quick cooking barley in 3 cups water for 10 minutes then turn heat off. Add 1cup sugar 2 tsps cinnamon and cook for additional 10 minutes, let stand & cool prior to adding into mixture.
- Filling=Separate out the 12 eggs & put aside
- Beat egg whites until stiff.
- In a Large bowl combine ricotta, milk, barley, vanilla, sugar, citron, chopped cherries & egg yokes, use wooden spoon to mix.
- Beat egg whites till stiff and no longer runny then Add egg whites to entire mixture mix till smooth and all absorbed. Pour into baking pan
- Cook for approximately 1 hr or until firm and golden in color. Cool prior to serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
