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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grammy Sorrentino's Pastiera (pas-teer) Recipe

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This recipe for Grammy Sorrentino's Pastiera (pas-teer) is from Mangia!, 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:  
Filling:
2 lb ricotta cheese
2 c sugar
10 eggs
2 c milk
1/2 lb very fine egg noodles
1 lemon peel grated
1 tsp vanilla
1 tbsp. lard

Crust:
1/2 c lard & 1/2 c. butter
2 egg yolks
1/2 c sugar
2 c flour
Directions:
Directions:
Mix flour, lard, butter and sugar as for a pie crust. Add egg yolks and blend. Line bottom of a pan with relatively high sides. Gram usually doubled this recipe and used an old round blue agate pan that looked like a wash basin. You can use a roaster pan. Metal works best. Line the bottom of the pan halfway up the sides with the crust. It is too rich to roll out. Best to patch it on the sides and pat it smooth together.

Cook the noodles, drain and mix with 1tbsp lard to prevent noodles from sticking. In large bowl mix eggs, ricotta, sugar and milk. Add cooked noodles, lemon peel and vanilla. Stir all ingredients to blend. Pour into pan lined with crust.

Bake at 350 degrees for 2 1/2 to 3 hours

Chill before serving
Number Of Servings:
Number Of Servings:
Depends
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
Pastiera has always been my absolute favorite dessert. Sort of like a lemony rice pudding in a flaky crust. When Gram took it out of the frig to bring to the table I remember how heavy that giant pan was and how quickly we all rushed to devour it. Sometimes Aunt Boops would add a criss cross of the crust on top and sprinkle with sugar. Yum!!

 

 

 

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