Scaturchio's Pastiera

Recipe courtesy Luigi Fiume

Show: Tyler's UltimateEpisode: Cheesecake

Rated: 3 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 50 min
Inactive Prep: 24 hr 0 min
Cook: 1 hr 20 min
Total:: 26 hr 10 min

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Ingredients

1 pound and 2 ounces whole wheat kernels
Pinch of salt
4 1/2 cups water
1/2 stick butter

Filling:

2.2 pounds (1 kilogram) ricotta cheese
5 cups sugar
10 eggs
7 ounces candied fruit
1 teaspoon vanilla
Orange flower water, a few drops, for flavoring
Pastry, recipe follows
Special equipment: 10-inch metal baking tin

Directions

Preheat oven to 400 degrees F.

Put wheat kernels, butter and salt in a medium saucepan. Cover with water and bring to the boil. Simmer for 40 minutes. Let it rest overnight refrigerated.

For the filling:

Mix the ricotta and sugar thoroughly in a large bowl. Add eggs and candied fruit and continue mixing. Add vanilla and orange flower water and keep mixing. Add the wheat kernels and stir until everything is well incorporated. Pour into pie shell. Cut 6 strips from the remaining pastry and criss-cross them over the top. Bake for 1 hour, 20 minutes

Pastry:

3 cups all-purpose flour

1 cup sugar

3 eggs

2 sticks butter

Pour the flour onto work surface in the form of a volcano. Make a hole in the top. Add sugar, eggs and butter and start to mix by kneading it from the outside in. Roll it out with a rolling pin until it's no more than 1/4-inch thick. Place in greased baking tin. Trim excess dough and cut into 6 even strips that will fit across the top of the pie.

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Comments & Reviews

recipe Scaturchio's Pastiera
robert highland falls, NY 03-21-2008
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WRONG!
Rated: 1 stars out of 5

this recipe is soooooo not right! it calls for 1pound plus 2oz of the wheat which turns out to be waaaay to much. as a... matter of fact, the whole filling recipe is enough for TWO WHEAT PIES. So after buying all of those ingredients i could only make one pie and the other half of the filling went to waste. And another thing, 6 servings??? are you nuts?? have you ever had wheat pie?? this pie at least serves 10 people!Read more
recipe Scaturchio's Pastiera
Anonymous 03-12-2008
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Pastiera
Rated: 3 stars out of 5

One step missing in this recipe: You have to soak the wheat kernels first, as you would with dry beans, and then you boil... them.Read more
recipe Scaturchio's Pastiera
Kristina Highland, NY 04-21-2006
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PERFECT& TRULY Italian in everyway!
Rated: 5 stars out of 5

Thank you Tyler! Perfect & Truly Italian in every way! I would just have to mention make sure you soak your grain in cold... water for at least 2 days prior to cooking on stovetop And this recipe does yield plenty so be prepared to make at least 3 Easter pies!Read more
recipe Scaturchio's Pastiera
Jane North Andover, MA 03-22-2006
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whole wheat kernels
Rated: 3 stars out of 5

Have not made this becuase of the reviews & do not know what whole wheat kernels are...Could the difference in the reveiws... have something to do with knowing what they are & which to buy? What are they?Read more
recipe Scaturchio's Pastiera
Anonymous 03-10-2006
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A very difficult recipe
Rated: 1 stars out of 5

I tried to make this and it was very expensive to buy all the ingredients. The wheat that I used was soft wheat berries and I... am not sure that this was right. It did not turn out very well. It was very grainy and the candied fruit did not add much to the recipe.The recipe is not easy to follow and it made enough for 2 pies which was 2 too many.Read more
recipe Scaturchio's Pastiera
Rosemary Melbourne, FL 02-26-2006
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Old Favorite
Rated: 5 stars out of 5

Years ago I used to make this Italian cake with my mother-in-law. She died years ago and so did the cake until I saw it on... your show. I was so happy to be able to make it for my children again. It is the same as I remember it. Just a note for your recipe: Let the cake stay in the refrigator for a few day before eating. It brings out all the true flavors. Thank You for finding this wonderful Italian cheese cake again for me. RosemaryRead more