Nonna Gilda Castiello Taormina’s Wheat Pie

Name: Nonna Gilda Castiello Taormina’s Wheat Pie (Pastiera Napoletana)
Prep time: 1 h
Cook time: 1 h 55 min
Total time: 2 h 55 min
Cuisine: Italian
Ingredients: 2½ cups (300 g) all-purpose or 00 flour, plus more for dusting; 2½ cups (300 g) all-purpose or 00 flour, plus more for dusting; 2½ tablespoons (36 g) vegetable shortening, plus more for greasing; Dash salt; Zest of 1 lemon; 2 ounces (44 g) hulled wheat (spelt); 2 cups (475 ml) cold water; 2 eggs, separated; 12 ounces (340 g) whole milk ricotta; 12 ounces (340 g) whole milk ricotta; 1 cup (200 g) sugar; 2 teaspoons vanilla extract; ½ teaspoon orange extract; ¼ cup (36 g) citron or candied fruit (optional); ¼ cup (36 g) citron or candied fruit (optional)

Pastiera Napoletana

Preparation info

Yield:
8 to 10
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Nonna Gilda makes these classic grain pies two at a time for the Easter holidays. An old Neapolitan tradition mandates that the pastiera be made a few days before the Easter holidays—but no later than the Thursday or Good Friday of Holy Week—so that all the flavors have a chance to meld.

Ingredients

Crust

2½ cups (300 g) all-purpose or 00 flour, plus more for dusting
½

Europe
Italy
Pie
Vegetarian
Easter

Method

To make the crust: In a large mixing bowl, combine the flour, sugar, eggs, shortening, salt, and lemon zest. Mix with your hands until a firm dough forms. Flatten the dough into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
To make the filling: Rinse the hulled wheat under cold water. Pour the water into a small sa