Pastiera
- Level: Easy
- Yield: 16 to 18 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 619
- Total Fat
- 31
- Saturated Fat
- 18
- Carbohydrates
- 65
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 20
- Cholesterol
- 274
- Sodium
- 191
- Total: 2 hr 45 min
- Active: 30 min
Ingredients
4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
4 large eggs
1 stick unsalted butter, melted
1/2 cup whole milk
1 stick unsalted butter, at room temperature, plus more for the pan
2 cups sugar
3 pounds whole-milk ricotta cheese (about 6 cups)
1 cup heavy cream
14 large eggs
5 teaspoons pure vanilla extract
2 cups cooked white rice
Grated zest of 1 orange
Directions
- Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes.
- Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
- Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula.
- Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing.