Pastiera Napoletana (Neapolitan Pastiera) is a sweet Italian cake usually prepared during the Holy Week and eaten on Easter Sunday. I made my own rustic savory version adding to the boiled rice and ricotta cheese, healthy veggies as peas and carrots (canned veggies work equally well). This could be an amazing savory pie to pack and enjoy on Memorial Day’s picnic, kids will love the mild flavor of this pie too. The Savory Neapolitan Pastiera can be served slightly warmed up or cold, either way it will taste delicious.
Photo by Ale Gambini – BreadLoveAndDreams.com
Servings : 6
Difficulty : intermediate
Prep Time : 20 min.
Cook Time : 35 min.
1 sheets frozen puff pastry, thawed
5 oz arborio rice
1 garlic clove
2 tablespoons unsalted butter
7 oz carrots, boiled and sliced
7 oz peas, boiled
8 oz fresh Italian ricotta cheese
2 oz Parmigiano Reggiano cheese, grated
4 egg yolks
salt and pepper, to taste
Preheat oven at 350 F degrees.
Line a 9 inch pie pan with parchment paper.
Cook the rice in a medium pot of boiling salted until tender, drain with a colander. Set aside.
In a large skillet, sauté the garlic clove with butter until golden, then add boiled peas and carrots and cook for a couple of minutes.
Allow to cool.
In a big bowl mix together the ricotta cheese, the parmesan cheese, boiled rice, peas, carrots, 3 egg yolks, salt and pepper to taste.
Roll the thawed puff pastry on a slightly floured work surface then move the puff pastry into the pie pan, trim the excess of puff pastry from the edges and reserve it. Pinch the pastry with a fork.
Spread evenly the filling into the puff pastry.
Roll and cut in strips the leftover puff pastry to make a pattern on top of the pie. Brush the edges of the puff pastry with one beaten egg yolk.
Bake for 35 minutes.
Allow to cool a bit in its pan before serving.