This sweet pie is the perfect Italian Easter dessert! “This pie tastes better as it sits for a few days, so feel free to make it well in advance of your big Easter celebration day!” Get Pina Bresciani’s amazing recipe below!
Ingredients
For the pasta frolla (shortcrust dough):
- 3.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 2 eggs
- 2 egg yolks
- 1 1/4 cup butter unsalted, at room temperature
- zest of one lemon (about 1 tbsp)
For the filling:
- 1.5 cups grano cotto (cooked wheatberries)
- 1 cup whole milk
- 1 lemon zested
- 2 tbsp butter
- 1.5 cups ricotta
- 3 eggs
- 1 cup granulated sugar
- 1/3 cup candied orange peels diced into small pieces
- 1/3 cup candied citron or candied lemon peel
- 1/2 tsp cinnamon
- 1 tbsp fior d’arancio (orange blossom water)
- 1 vanilla bean, seeded 1 tsp vanilla extract
- extra powdered sugar for dusting
Sources:
- Main Image & Recipe: Pina Bresciani
