Pastiera With Strawberry Sauce Easter Ricotta Cake Recipes

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PASTIERA WITH STRAWBERRY SAUCE



Pastiera with Strawberry Sauce image

Categories     Cake     Sauce     Bake     Easter     Strawberry     Spring     Boil

Yield Makes one 8-inch cake

Number Of Ingredients 17

1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
Unsalted butter, for the pan
All-purpose flour, for the pan
3 pounds fresh ricotta cheese, drained 3 hours or, preferably, overnight
3 whole large eggs plus 3 large yolks, lightly beaten
Confectioners' sugar, for dusting
Strawberry Sauce (recipe follows)
Strawberry Sauce
1 pint strawberries, hulled and halved
2 tablespoons sugar
2 teaspoons fresh lemon juice
(makes 1 1/2 cups)

Steps:

  • Bring the milk to a boil in a large saucepan over medium-high heat. Stir in the rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the rice is very tender and has absorbed all the liquid, about 30 minutes.
  • Remove the pan from the heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard the vanilla bean.
  • Preheat the oven to 350°F. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into the prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer the pan to a cooling rack.
  • When the cake has completely cooled, run a knife around the edge to loosen. Gently remove the ring; transfer the cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.
  • Strawberry Sauce
  • Combine all the ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.
  • About Pastiera
  • Pastiera, a traditional Neopolitan Easter "pie," is actually a type of cheesecake. Though no two recipes are alike, all contain ricotta cheese and a sweetened grain (usually rice or wheat berries), symbolizing spring's fertility.

PASTIERA



Pastiera image

Scott Conant has only one thing in mind after Easter dinner: his family's Italian cheesecake.

Provided by Scott Conant

Time 2h45m

Yield 16 to 18 servings

Number Of Ingredients 14

4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
4 large eggs
1 stick unsalted butter, melted
1/2 cup whole milk
1 stick unsalted butter, at room temperature, plus more for the pan
2 cups sugar
3 pounds whole-milk ricotta cheese (about 6 cups)
1 cup heavy cream
14 large eggs
5 teaspoons pure vanilla extract
2 cups cooked white rice
Grated zest of 1 orange

Steps:

  • Make the crust: Place the flour, sugar, baking powder, eggs, melted butter and milk in a large bowl. Beat with a mixer on medium speed until smooth, 4 to 5 minutes.
  • Lightly butter a 10-by-15-inch baking dish. Press the dough into the bottom and up the sides of the pan in an even layer; set aside.
  • Make the filling: Preheat the oven to 350 degrees F. Beat the butter and sugar in a large bowl with a mixer on medium speed until combined, 2 to 3 minutes. Add the ricotta, heavy cream, eggs and vanilla and beat until fully incorporated, scraping down the bowl with a rubber spatula. Fold in the rice and orange zest with the rubber spatula.
  • Pour the filling over the prepared crust. Bake until the edges are golden brown and set but the center is still slightly jiggly, 1 hour 45 minutes to 2 hours 15 minutes. Let cool before slicing.

PASTIERA WITH STRAWBERRY SAUCE - EASTER RICOTTA CAKE



Pastiera With Strawberry Sauce - Easter Ricotta Cake image

I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn't find one like it. This is an incredible cake--light, creamy-like custard, flavoured lightly with vanilla, all in one. The perfect Easter pastiera, originally from Martha Stewart Living.

Provided by Derf2440

Categories     Dessert

Time 2h

Yield 16 serving(s)

Number Of Ingredients 15

1 quart whole milk
3/4 cup arborio rice
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 vanilla bean, split lengthwise
1 1/4 cups granulated sugar
unsalted butter, for pan
all-purpose flour, for pan
3 lbs fresh ricotta cheese, drained 3 hours, preferably over night, through cheesecloth
3 large eggs, plus
3 large egg yolks, lightly beaten
confectioners' sugar, for dusting
1 pint fresh strawberries or 1 pint raspberries
2 tablespoons sugar
2 teaspoons fresh lemon juice

Steps:

  • Bring milk to a boil in a large sauce pan over medium high heat.
  • Stir in rice, cinnamon, salt and vanilla bean.
  • Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
  • Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
  • Discard vanilla bean.
  • Preheat oven to 350°F degrees.
  • Butter and flour an 8-inch springform pan.
  • In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
  • Pour into prepared pan.
  • Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
  • Transfer pan to cooling rack.
  • When cake has cooled completely, run a knife around edge to loosen.
  • Gently remove ring; transfer cake to a serving plate.
  • Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
  • Sauce:.
  • Combine all ingredients in a medium nonreactive saucepan.
  • Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 316.9, Fat 15, SaturatedFat 8.8, Cholesterol 128.6, Sodium 183.8, Carbohydrate 32, Fiber 0.8, Sugar 21.8, Protein 14

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  • Bring milk to a boil in a large sauce pan over medium high heat. Stir in rice, cinnamon, salt and vanilla bean. Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally. Discard vanilla bean.
  • In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula. Pour into prepared pan. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
  • Transfer pan to cooling rack. When cake has cooled completely, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving plate. Sprinkle with confectioners' sugar, and serve at room temperature with sauce.


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