pastiera col cioccolato / chocolate pastiera

I have recently written about my first attempt at pastiera. In that post, I mentioned using only half of the gift ingredients, to make a more manageable pastiera and also to allow me a second chance. Given that the worst-case scenario did not materialize, I decided to use the remaining grano cotto (cooked wheat kernels), acqua di fiori d'arancio (orange flower water) and cedro candito (candied citron) to make a pastiera that included chocolate in its filling. I believe that (almost) anything tastes better with some good quality bittersweet chocolate (cioccolato amaro).

For the chocolate variation, I made the pasta frolla (or pastafrolla, sweet shortcrust pastry) with 1/3 cup sugar instead of 1/2 cup and added 1/3 cup sugar to the egg yolks, again instead of 1/2 cup. I then shaved 2.5 oz extra-dark chocolate (70%) and added it to the ricotta mix. Everything else was as in the previous recipe. This time, I baked the pastiera the day before I served it.

My quality assurance department and I liked both versions: they are different and each has its own strengths. What is my next step, you may wonder? I bought some soft wheat to make grano cotto (which can be used in other dishes) at home, and I will continue the gift chain that got me the secret ingredients by sending a surprise package, in due time, to... [to be continued]

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pastiera col cioccolato

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Comments

[Lucy]

It's true.

Almost everything does taste better with the darkest, bitterest of chocolates.

Lovely recipe, Simona.

[Susan from Food Blogga]

I came across Pastiera recipes when I wrote a piece about Italian Easter pies. That's because many ricotta pies are made with wheat but are apparently different from pastiera. You probably know the differences more intimately than I do. And yours looks so lovely. Thank you for sharing.

[Marta]

Mm.. maybe I'll try this chocolate variation with my other half of the ingredients. :)

[Simona Carini]

Thanks Lucy, fellow chocolate-lover.

Hi Susan. I grew up eating two different kinds of Easter "cakes" one savory, typical of my home town, and one slightly sweet, typical of my parents' area. I actually know only pastiera as a pie with ricotta and grains. Thanks for your kind words.

Yes, Marta, then you can compare the two.