Pastiera Napoletana is a traditional Italian Easter pie filled with ricotta, cooked wheat berries, and beautiful citrus flavors. It's bound to be a hit on your Easter table!
Prepare your wet ingredients by beating the egg, adding the vinegar to it, then pouring this mixture into a measuring cup. Add water until wet ingredients equals a half cup.
In a saucepan, add the grano cotto, butter and milk. Bring the ingredients to a gentle boil, and stir continuously until a cream-like consistency is reached, about 20 minutes. Let the grano cotto mixture cool.
In a bowl, mix ricotta, sugar and eggs, vanilla extract, and orange zest with a wooden spoon until ingredients are fully incorporated.
Place dough on a flat, floured surface, use a rolling pin to roll dough out. Add more flour if the dough is feeling a little moist. The thickness of the dough should be about 1/2 cm.
Transfer the dough to a pie dish and cut off any edges that hang off the pie dish.
Spoon in the filling. Feel free to make a lattice design with the extra dough or leave plain and decorate with fruit after baked.
Bake for 80 minutes at 350 degrees fahrenheit, or until pastiera is golden on the edges.