This is a traditional Italian pie baked during Holy Week to celebrate Easter. Said to have been invented in Naples but is now found on the Easter lunch table throughout Italy.
Place the grano cotto, milk and strip of lemon zest in a saucepan and cook gently over a low heat stirring regularly, for about 30 minutes or until the mixture is thick and creamy. Spread out onto a plate to cool.
For the Pastry Dough (Pasta Frolla) - using a food processor
Place the flour, butter, sugar, lemon zest and salt in the food processor bowl. Pulse until crumbly.
Then add the egg and egg yolk and process until the mixture gathers into a ball.
Remove from the bowl, flatten into a disk and wrap in plastic wrap. Refrigerate while you prepare the rest of the filling.
For the Filling
In a large bowl, beat the ricotta and sugar with an electric mixer or by hand until smooth and creamy.
Add eggs, candied fruit, orange blossom water and cinnamon (if using). Mix well.
Finally add cooled grano cotto mixture and beat gently to combine. Set aside while you roll out the dough.
To Assemble and Bake
Heat the oven to 375°F/180°C.
Butter and line the base of a 9inch/22.5cm springform cake pan or high sided pie pan.
Remove the pastry dough from refrigerator and divide into two pieces - ¾ and ¼. Take the larger piece. Press it down to flatten and form a rough circle. Dust the pastry lightly with flour.
Roll out the larger piece between two pieces of non stick parchment until large enough to fit the prepared pan. If the pastry is sticking, dust with a little flour.
Carefully wind the pastry around the rolling pin then unroll into the prepared pan. Carefully lift and ease the pastry in to line the base and up the sides. Just patch any tears or holes - this pastry is very forgiving.
Scrape in the ricotta mixture and level. Cut away any excess dough just above the filling and reserve the pastry dough.
Press remaining dough together with the excess then roll out between two pieces of non stick parchment. Cut into strips to fit the top of the tart. You'll need 7 strips - 4 in one direction and 3 in the opposite direction.
Bake in the preheated oven for about 50-60 minutes until golden brown. It may take longer to become golden brown, depending on your oven.
Allow to cool completely.
Dust with powdered (icing) sugar before serving.
Pastiera will keep in the fridge for 5-7 days.
Notes
Grano cotto is cooked wheat that you can buy in jars or cans from Italian import stores.
If you can't find grano cotto, substitute it with this cooked rice "pudding". In a medium saucepan, boil ¾ cup of arborio rice, 2 cups of whole milk, and a strip of lemon zest. Once boiling, turn the heat to simmer until the rice is creamy, thick and tender. Stir regularly. Discard the lemon peel, scrape onto a plate, and cool completely before adding to the beaten sugar and ricotta mixture in Step 3 under "Filling".
For the Italian candied fruit, you can use just one type or a mixture. I usually use a mixture candied citron and candied orange peel or slices. Substitute 2 or 3 teaspoons of finely grated orange zest if you can't find or don't like candied fruit.
Tips for success
Plan ahead and make the grano cotto and dough in advance
Gather all the ingredients before you start so that you’re not going back and forth to the fridge or pantry.
No food processor? No problem! Check the instructions above for how to make by hand.
Read "Variations" above for alternative to grano cotto. Further information can be found this the post above.