Pastiera al cioccolato.
Per la pasta frolla:
250 g farina 00
100 g burro a temp. ambiente
100 g zucchero
1 uovo grande
Lavorare in planetaria con la foglia farina, burro morbido e zucchero e far sabbiare, aggiungere l’uovo sbattuto e far lavorare ancora per poco, fino a che l’impasto diventi compatto. Formare un panetto basso con le mani, coprirlo con carta forno e conservarlo in frigo per almeno 2-3 ore.
(Si può preparare anche il giorno prima)
Per il ripieno:
150 g grano cotto
3 uova
100 g ricotta di pecora
50 g zucchero
1/2 bacca di vaniglia
125 g cioccolato fondente
125 g latte intero
50 g panna fresca
100 g crema pasticcera
qualche goccia di acqua di fiori d’arancio
50 g scorza d’arancia candita
1 pizzico di cannella
scorza a fette di 1 limone
Cuocere per circa 10 minuti in una casseruola il grano con la scorza di limone e il latte. Far raffreddare e togliere la scorza di limone.
Fondere il cioccolato a bagnomaria. Con una frusta a mano mescolare la ricotta con lo zucchero, i semi di vaniglia e la cannella. Unire, mescolando con una spatola, la crema pasticcera, le uova, il grano, il cioccolato fuso, l’acqua di fior d’arancio, la panna e i canditi.
Imburrare la teglia da pastiera Ø 22 cm. Stendere la pasta frolla su un piano infarinato allo spessore di circa 3 mm, arrotolarla sul matterello e poi srotolarla sopra la teglia.
Far aderire bene la pasta alla teglia, tagliare l’eccesso lungo il bordo e riempire con il ripieno.
Con la pasta avanzata ricavare delle strisce e adagiarle incrociate sulla torta.
Cuocere in forno preriscaldato a 180° per circa 50 minuti.
Far raffreddare completamente, sformare e conservare in frigorifero.
For the pastry:
250 g flour 00
100 g butter at room temp.
100 g sugar
1 large egg
Mix in planetary with paddle attach. flour, soft butter and sugar and bring to sandy consistency, add the beat in egg and keep mixing, until the dough becomes compact. Form a loaf with your hands, cover with wax paper and store it in the fridge for at least 2-3 hours.
(It can also be prepared the day before)
250 g flour 00
100 g butter at room temp.
100 g sugar
1 large egg
Mix in planetary with paddle attach. flour, soft butter and sugar and bring to sandy consistency, add the beat in egg and keep mixing, until the dough becomes compact. Form a loaf with your hands, cover with wax paper and store it in the fridge for at least 2-3 hours.
(It can also be prepared the day before)
For the filling:
150 g cooked grain
3 eggs
100 g ricotta
50 g sugar
1/2 vanilla bean
125 g dark chocolate
125 g whole milk
50 g fresh cream
100 g custard
a few drops of orange flower water
50 g candied orange peel
1 pinch of cinnamon
sliced zest of 1 lemon
150 g cooked grain
3 eggs
100 g ricotta
50 g sugar
1/2 vanilla bean
125 g dark chocolate
125 g whole milk
50 g fresh cream
100 g custard
a few drops of orange flower water
50 g candied orange peel
1 pinch of cinnamon
sliced zest of 1 lemon
Cook for about 10 minutes in a saucepan the grain lemon zest and milk. Let cool and remove the lemon zest.
Melt the chocolate in a double boiler. With a hand whisk mix the ricotta with the sugar, vanilla seeds and cinnamon. Combine, stirring with a spatula, pastry cream, eggs, grain, melted chocolate, orange flower water, cream and candied fruit.
Butter the baking pastiera form Ø 22 cm. Roll out the pastry on a floured surface to a thickness of about 3 mm, roll the rolling pin and then unroll it over the pan.
To adhere well the pastry to the pan, cut off the excess along the border and fill with the stuffing.
With the remaining dough derive strips and lay crossed on the cake.
Bake in preheated oven at 180 degrees for about 50 minutes.
Cool completely, unmold and refrigerate.
Melt the chocolate in a double boiler. With a hand whisk mix the ricotta with the sugar, vanilla seeds and cinnamon. Combine, stirring with a spatula, pastry cream, eggs, grain, melted chocolate, orange flower water, cream and candied fruit.
Butter the baking pastiera form Ø 22 cm. Roll out the pastry on a floured surface to a thickness of about 3 mm, roll the rolling pin and then unroll it over the pan.
To adhere well the pastry to the pan, cut off the excess along the border and fill with the stuffing.
With the remaining dough derive strips and lay crossed on the cake.
Bake in preheated oven at 180 degrees for about 50 minutes.
Cool completely, unmold and refrigerate.
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