Easter Pastiera Napolitano Style |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 55 |
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a Cake made with a cookie crust filled with ricotta, eggs, citron, candied cherries Ingredients:
2 1/2 cups flour |
1 egg |
1 cup sugar |
1 cup soft margarine |
1 teaspoon vanilla |
1 teaspoon baking powder |
3 lbs ricotta cheese |
2 cups cooked barley |
6 ounces milk |
1 1/2 cups sugar |
12 eggs |
8 ounces citron |
8 ounces candied cherries |
1 teaspoon salt |
Directions:
1. Preheat Oven at 350
2. Crust=Mix sugar,margarine, egg & vanilla together. Add Flour and baking powder into the above mixture. Mix until dough is smooth, use a pastry sheet to roll dough on and wax paper over until desired length so it will fit an oblong baking dish 13x9x2.
3. Precook Quick cooking barley in 3 cups water for 10 minutes then turn heat off. Add 1cup sugar 2 tsps cinnamon and cook for additional 10 minutes, let stand & cool prior to adding into mixture.
4. Filling=Separate out the 12 eggs & put aside
5. Beat egg whites until stiff.
6. In a Large bowl combine ricotta, milk, barley, vanilla, sugar, citron, chopped cherries & egg yokes, use wooden spoon to mix.
7. Beat egg whites till stiff and no longer runny then Add egg whites to entire mixture mix till smooth and all absorbed. Pour into baking pan
8. Cook for approximately 1 hr or until firm and golden in color. Cool prior to serving.
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