We propose a gluten-free version of the classic EASTER PASTIERA , a traditional Neapolitan dessert typical of the Easter period 🐣 made with shortcrust pastry, rice, ricotta and eggs. Rich and tasty, the Neapolitan pastiera is a delicious dessert that has now caught on in all the kitchens of Italy.
It is also easy to make gluten-free, with our Mix for sweets gluten free Spigabuona, which contains no sugar or other chemical thickeners such as hydroxypropyl methylcellulose.
Follow the recipe to make a perfect Neapolitan pastiera!
- Preparation: 50 minutes
- Difficulty: Medium
- Servings size: 14 slices
- Cooking: 10 min in pot + 1 h in oven
- senza zuccheri aggiunti
- senza derivati del latte
- senza idrossipropilmetilcellulosa
- biologiche
- macinate a pietra
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
Ingredients
- For the shortcrust pastry:
- 320 g Mix for sweets gluten free Spigabuona
- A pinch of salt
- 175 g of butter
- 125 g of sugar
- 3 egg yolks (approx. 55 g total)
- 30 g cocoa
- zest of 1 lemon (optional)
- For the filling:
- 130 g Carnaroli rice
- 20 g of butter
- 60 g milk
- 1 lemon peel
- 1 orange peel
- A pinch of salt
- 400 g ricotta
- 300 g of sugar
- 2 whole medium eggs
- 2 yolks
PROCEDURE
In a planetary mixer, mix softened butter, sugar and lemon zest until smooth without letting the butter lose too much of its consistency. Add the egg yolks to the mixture and continue mixing until incorporated. Finally add the previously sifted cake mix and knead until it is completely absorbed into the dough, resulting in the classic shortcrust pastry consistency. Make a loaf and wrap in cling film and place in the refrigerator to rest.
Boil water, unsalted, pour in the rice and leave to cook for at least 20 minutes. When the rice is well cooked, drain it and allow it to cool completely.
In a small saucepan pour the previously boiled rice, butter, milk, orange and lemon peel, place on the cooker and stir until a dry and compact batter is obtained. In a bowl, sieve the ricotta cheese, add the sugar and cinnamon (optional) and mix. Add the eggs and yolks and continue to mix. Finally, add the cooked rice mixture and, if desired, the candied fruit and make it all homogeneous by stirring with a pot licker.
After rolling out the shortcrust pastry, line a cake tin with the rolled out shortcrust pastry, leaving a border about 4-5 cm high. Finally, add the cooked rice mixture and, if desired, the candied fruit and make everything homogeneous by stirring with a pot licker. Pour the pastiera filling inside.
Roll out the leftover pastry to the same thickness, cut out strips with a pastry cutter and place them on top of the filling, intertwining them as for tarts. Bake in a static oven preheated to 175° for 45 minutes. Continue baking for a further 15-20 minutes, raising the temperature to 180°.
Leave the baking tray of the pastiera on the first shelf at the bottom of the oven for the entire baking time. Keep an eye on the pastiera during the last 5 minutes of baking, take it out of the oven and leave it to cool.
