Pastiera with oat flakes and Greek yogurt
This pastiera with oat flakes and Greek yogurt is a reinterpretation of the classic Neapolitan pastiera. It's free of wheat and ricotta, but we've used oat flakes and Greek yogurt instead. One thing is certainly not missing: candied fruit, orange blossom water, and a whole lot of love.
Ingredients · Servings 6 people
- 300 g 00 flour
- 150 g butter
- 120 g sugar
- 8 g baking powder
- 1 egg
- latte
- 300 g oat flakes
- 250g Greek yogurt
- 160 g sugar
- 150 g latte
- 60 g candied citron and orange
- 2 eggs
- 1 lemon
- starch
- orange blossom water
Method · 1 h 40 min
- Cream the butter and sugar (if using a stand mixer, use the dough hook attachment), then add the egg. Mix the yeast and flour together and add them to the dough. Knead until smooth, adding 1-2 tablespoons of milk only if needed. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Heat the milk with 1 tablespoon of sugar and the oat flakes; cook for 3-4 minutes, until you obtain a sort of pudding.
- Let it cool, then stir in the Greek yogurt, 140g sugar, 2 tablespoons starch, eggs, mixed candied fruit, the grated zest of 1 lemon, and 3 teaspoons orange blossom water. Let this filling rest for 30 minutes.
- Roll out 2 ⁄3 of the shortcrust pastry to 4-5 mm thick and use it to line a 22 cm diameter cake tin, smoothing the edges with a knife; prick the pastry with a fork and refrigerate for another 10 minutes.
- Pour the filling into the cake pan. Roll out the remaining pastry to create the topping strips and arrange them in a grid pattern on the pastiera, sealing the edges along the edges. Bake at 180°C (350°F) for 30 minutes; then move the pastiera to the bottom rack of the oven and bake for another 10 minutes. Finally, remove from the oven and let it cool.
- Wine pairing: Uncork a passito wine made from white grapes, well-balanced between sweetness and acidity. A well-kept secret is the Aureum by Banino Antonio Panigada, a Malvasia di Candia from the hills of Milan. It's deep, with aromas of figs, apricots, and jam. It can age for years, gaining complexity. €16.50, banino.it
Wheat-Free Ricotta Pastiera: Our Recipe
In this revisited pastiera, made without wheat and ricotta, the base is made with shortcrust pastry; for the filling, we made a sort of pudding with milk and oat flakes, incorporating Greek yogurt, starch, eggs, sugar, candied fruit, lemon zest, and orange blossom water. After baking, the pastiera is ready to be enjoyed.