Nonna's Pastiera

• Produce

  • 1 Lemon, Zest of
  • 70 g Orange peel, very small

• Refrigerated

  • 3 Egg yolks
  • 8 Eggs

• Baking & Spices

  • 500 g Flour
  • 1 pinch Salt
  • 780 g Sugar

• Dairy

  • 200 g Butter
  • 580 g Ricotta cheese

• Other

  • 580 gram jar of grano cotto

Found on tasteofdivine.com

Description

Ingredients

• 500 grams flour
• 3 egg yolks
• 200 grams softened butter
• 200 grams sugar
• pinch of salt
• 580 grams ricotta cheese
• 580 grams sugar
• 8 eggs, separated
• 580 gram jar of grano cotto
• zest of 1 lemon
• 70 grams orange peel, diced very small

Directions

• Combine flour, egg yolks, butter, sugar, and salt until well combined. You want it to look very uniformly crumbly, where all the flour is combined with the fat and there arent any large chunks of butter or any flour that isnt combined.
• Slowly add cold water, mixing in 1 tablespoon at a time until the mixture sticks together and forms a dough.
• Shape dough into a disk, wrap in plastic wrap, and put it in the fridge.
• Mix together ricotta cheese and sugar.
• One by one, add 8 egg yolks while stirring.
• Add the grano cotto, lemon zest, and diced orange peel.
• In a separate bowl, beat egg whites until stiff. Add to the rest of the mixture.
• Preheat oven to 350 F or 180 C.
• Grease a large pie pan (mine is a large springform pan) and roll out dough.
• Line pan with dough (reserve some scraps) and pour in filling.
• Roll out dough scraps, cut into strips, and arrange on top.
• Bake in oven for about 1 hour 45 minutes. When you notice the top starting to brown, cover with aluminum foil.
• Its done when its a little jiggly, but not liquid.
• Turn off oven and crack open the door. Let cool completely before serving. Store in fridge.