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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Pastierre Recipe

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This recipe for Pastierre is from Memories of Nonna Cia, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ricotta drained, 2 c. sugar, 8 eggs, 2 tsp. vanilla, 2 tsp. cinnamon, pinch nutmeg, almond flavor, grated lemon rind, grated orange rind, 1/4 to 1/2 c. chopped candied orange peel, 2 cups prepared wheat (see recipe), pasta frolla dough (see recipe).
Directions:
Directions:
Strain ricotta through a Foley strainer. Add sugar, beat in eggs one at a time and add flavorings and rind. To each pound of ricotta add 1 cup of wheat to your taste. Roll out dough to cover bottom of large pie plate. Pour in filling and cover with dough that has been cut into strips to make a criss-cross pattern on top of pie. Bake at 325º until pastry is golden brown and ricotta filling is set about 2 hours but it depends on the size of the pie.
Personal Notes:
Personal Notes:
Another recipe calls for the oven temperature at 350 degrees.

 

 

 

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