Giuseppe Iannotti's recipe for pastiera with buffalo ricotta
The pastiera recipe. We're preparing for a homemade Easter again this year. To make the most of a dessert that has shaped the history of this gastronomic tradition, we're joined by chef Giuseppe Iannotti of the Krèsios restaurant in Telese Terme, who this year created the 8pus delivery format.
- Ingredients for the wheat: 840g cooked wheat
- 270g milk
- 180g granulated sugar
- 25g Isigny sweet butter
- 2 Bourbon vanilla pods
- 25g orange paste
- 25g lemon paste
Method: Place the wheat in a saucepan with milk, butter, and seasonings and cook over low heat until thick and creamy. Add 200g of sugar and continue cooking for another 10 minutes. Let cool.
- Ingredients for the filling: 1kg buffalo ricotta from Campania DOP
- 620g granulated sugar
- 10 very fresh eggs
- 1 Bourbon vanilla pod
- 25g orange paste
- 25g lemon paste
Directions: Combine all ingredients in a bowl and mix. Once the wheat is cool, add it to the ricotta.
- Ingredients for the shortcrust pastry: 1 kg shortcrust pastry flour
- 420g Isigny butter
- 380g very fresh whole eggs
- 3g Maldon salt
- 3g cinnamon
- 1 Bourbon vanilla pod
Method: Mix butter and sugar, add eggs, seasonings, and flour, and let rest. Grease a cake pan, roll out the pastry, and place it in the pan. Pour in the mixture, cut into strips, and bake for 50 minutes at 180°C.
