Today we offer a classic Easter dessert in a special version: Rice Pastiera, with a creamy and enveloping filling, made even more fragrant with Colavita Extra Virgin Olive Oil. A sweet that brings all the warmth of Easter to the table!
Ingredients for the shortcrust pastry
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300 g flour
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100 g sugar
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2 eggs
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120 ml Colavita Extra Virgin Olive Oil
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Zest of 1 orange
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Pinch of salt
Ingredients for the filling
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350 g cow’s ricotta
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250 g sugar
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150 g Colavita rice
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200 ml milk
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2 whole eggs
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1 egg yolk
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150 g candied citron and orange
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2 teaspoons orange blossom water
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Zest of 2 oranges
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Zest of 1 lemon
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Pinch of salt
Cook the rice with milk, the grated zest of one orange, and 1 tablespoon sugar, stirring until the milk is fully absorbed. Let it cool.
In a bowl, beat the ricotta with sugar until smooth.
Add the eggs, yolk, a pinch of salt, and the grated zest of an orange and a lemon. Mix well, then add the candied fruit and orange blossom water.
Fold in the cooled rice and mix until you have a homogeneous cream. Refrigerate.
Meanwhile, prepare the pastry by mixing olive oil with sugar. Add the eggs and the zest of an orange, then add the flour and knead into a compact dough.
Wrap the dough in plastic wrap and let it rest in the fridge for about 30 minutes.
Roll out 2/3 of the dough and line a 26 cm non-stick tart pan. Pour the filling inside.
Roll out the remaining dough and cut strips about ½ cm thick. Arrange them over the tart in a diamond pattern.
Bake at 180°C for about 1 hour and 20 minutes. Once baked, let it rest at room temperature for about 12 hours before serving.
