Neapolitan Ricotta and Wheatberry Pie

Neapolitan Ricotta and Wheatberry Pie
Photo by Romulo Yanes

Ingredients

  • 39 tablespoons all-purpose flour
  • fluted pastry wheel
  • 1 tablespoon cornstarch
  • ½ teaspoon orange-flower water
  • ½ cup soft wheat berries
  • 2 tablespoons candied citron
  • 4 cups water
  • + 11 more ingredients
    • 1 teaspoon vanilla
    • 3 whole large eggs
    • 1 ¼ teaspoons fresh orange zest
    • 4 large egg yolks
    • 1 teaspoon salt
    • ¼ teaspoon cinnamon
    • 12 tablespoons unsalted butter
    • 5/6 cup sugar
    • 1 teaspoon baking powder
    • 1 ¼ cups milk
    • 1 pound fresh ricotta

Cover wheat berries with cold water in a bowl, then chill, covered, 8 to 12 hours. Drain in a sieve and rinse. Sift together 2 1/4cups flour, 1/4 cup sugar, baking powder, and 1/2teaspoon salt. Blend in 1 1/4sticks butter (1/2 cup plus 2 tablespoons) with a pastry blender or your fingertips until...

View full recipe at Epicurious

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