Dolci per Pasqua

dalla cucina di Joanna Lucarino

Queste ricette sono perfette per Pasqua. Sono tre tipi di pasta tradizionali a Napoli. Si chiamano: Pasta frolla, Pastiera napoletana e Torta di ricotta. Generalmente si mangiano solo a Pasqua. La cuoca Joanna Lucarino è lieta di condividere con voi queste ricette della sua famiglia. Invia gli auguri di Pasqua a tutti i suoi amici.
There are always unique desserts for each holiday in Italian culture, different from town to town. Here are a couple of my family’s favorite baking traditions at Easter: the Napoletana Pastiera, a custard and rice pie; and a Torta di Ricotta, a ricotta pie, both made with a pasta frolla crust, a shortcrust pastry.

Pasta Frolla 

Ingredients:

3 ⅓ - 4 C. Flour, as needed
¾ C. Confectioner’s sugar
1 tsp. Baking powder
¼ tsp. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
¾ C. Shortening or 1 C. Butter, chilled
4 Eggs or 2 Eggs if using butter
Zest of one lemon

Directions:

Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl. Add the shortening or butter and work in until crumbly. Add the eggs and combine to form a smooth ball with your hands. Cover in plastic wrap and chill for 30 minutes. On a floured board, roll the dough to about ⅛ inch thickness. Line the bottom and sides of two 10-inch round pans or one 16x9-inch rectangular glass pan with the pastry dough. Set aside and make your filling.

Napoletana Pastiera 

Ingredients:

6 C. Whole milk
¾ C. Sugar
Peel of one lemon
3 or 4 Cinnamon sticks
1 tsp. Nutmeg
1 tsp. Vanilla
¾ C. Rice, rinsed and drained
9 Whole eggs, plus 9 yolks 
¾ C. Sugar

Directions:

In a saucepan, boil the milk with ¾ cup sugar, lemon peel, cinnamon sticks, nutmeg, and vanilla. Add the rice and cook for 10 minutes. Allow to cool and remove the peel and cinnamon sticks. In another bowl, beat the eggs with ¾ cup sugar. Add the rice mixture to the egg mixture. Pour filling into two round pans or one 16x9-inch rectangular glass pan lined with the pasta frolla dough. Press the rice down evenly with your hands to settle at the bottom and let the custard rise to the top to make a layered effect. Bake in a 400-degree oven for 30 minutes, then lower to 300 and bake an additional hour or when golden and the custard is firm.

Torta di Ricotta

Ingredients:

12 Eggs, separated
2 C. Sugar
1 Lemon peel, grated
4-1.5 oz. Shots of liquor, such as whiskey
2 lbs. Whole milk ricotta cheese
1½ tsp. Cream of tartar

Directions:

In a large bowl, beat the 12 yolks with sugar and add whiskey. Fold in ricotta and grated lemon peel. In a mixing bowl, beat egg whites with cream of tartar on high speed until shiny, forming high peaks. Fold egg whites into the egg yolk/ricotta mixture. Pour filling into two round pans or one 16x9-inch rectangular pan lined with pasta frolla dough. Cut out fancy shapes or form a lattice top with any leftover pastry dough and brush an egg/milk wash on top for a shiny crust. Bake in a 400-degree oven for 30 minutes, then lower to 325 for another 30 minutes or until golden and the filling set. *Adjust the temperature according to your oven and watch that the crust doesn’t burn.* 

Buona Pasqua amici cari!