Savory Pastiera (Ricotta and Wheat Savory Tarte)
I could simply call it Savory Pastiera, but I named it “Anti-Pastiera” because this name better suits to my salty reinterpretation of the Pastiera (meaning for pastiera a tart with ricotta, wheat and egg filling).
It is Anti -Pastiera because it is salty precisely, but also because square instead of round, and finally because the shell that contains the filling it’s puff pastry instead of shortcrust pastry.
It is still a Pastiera because, as mentioned above, the filling remains that based on ricotta, wheat and eggs in the same proportions as for the sweet pastiera.
Also, in Italian “Antipasto” means Appetizer, and this Savory Pastiera, served in small portions, is great as an Appetizer plate and in the filling they end up with meats and cheeses , typical protagonists of the Italian Style appetizers (if you want it is an idea of recycling of cooked wheat and other leftovers in the fridge). In particular, I used the salami and grated cheese, in order to also pick up the flavors of Casatiello , another typical Neapolitan preparation of the Easter period.
Have I intrigued you enough? Well, here are the doses for an Anti-Pastiera (Savory Pastiera) of about 20/22 cm in diameter.
- 1 roll of puff pastry or shortcrust pastry
- 200g cooked wheat (we find it already cooked in the groceries, otherwise, cook the wheat with milk and water without salt until very soft and creamy)
- 200g ricotta
- 6/7 tbs milk
- 40g butter
- 80/100g parmesan grated
- 2 eggs
- 80/100g chopped salami (pepperoni if you are n the USA!)
- (optional: 100g di mozzarella)
- salt and pepper to taste
- Cook for about 10 min. the wheat with the milk, until it has thickened. Then add the butter.
- Meanwhile, work the ricotta with the grated cheese. Add the eggs one at a time, then the wheat and the rest of the ingredients. If you also add mozzarella or if you see that the mixture is a little too liquid to taste, add more grated cheese or cornstarch (if you do not want to add more flavor, especially if you use a very salty cheese). Season with salt and pepper.
- Line the bottom and edges of a mold with puff pastry (or brisèe). Fill the puff shell with the wheat and ricotta filling. Fold back the excess edges.
- Bake at 180 degrees for 45/50 minutes. Considering the cooking time long enough, the bottom should not remain damp but cook well. Evaluate according to the characteristics of your oven and your experience if it is appropriate to put a layer of sliced salami or cheese between the sheet and the filling. For me it was not necessary, also thanks to the presence of corn starch which absorbed the excess liquid.
And here it is. Absolutely delicious and tasty! To be done again and again not only in the Easter period!
If you liked this recipe, share with friends and write below in the comments. You might also like theese savory tartes: