Here is the English translation of the recipe, maintaining a professional yet inviting tone suitable for a culinary blog or menu.
Not Your Average Pastiera: Da Tonino’s Recipe with a Unique Artemide Rice Twist
Pastiera is one of the most iconic desserts of Italian tradition—a masterpiece of citrus aromas, creamy textures, and a history spanning generations. In this version by Da Tonino restaurant, the classic recipe is elevated with a delicate toasted Italian meringue and served with a fresh blood orange sorbet for an elegant and surprising contrast.
Ingredients
For the Shortcrust Pastry (Pasta Frolla):
- 350g flour
- 175g butter or lard
- 140g sugar
- 2 whole eggs
- Zest of 1 orange
For the Filling:
- 350g cow’s milk ricotta
- 250g sugar
- 300g Artemide rice polenta (Riso Buono)
- 900ml milk
- 2 whole eggs
- 1 egg yolk
- 150g candied fruit (citron and orange)
- 2 tsp orange blossom water
- Zest of 2 oranges
- Zest of 1 lemon
- A pinch of salt
For the Italian Meringue:
- 250g granulated sugar
- 50g water
- 125g egg whites
- Zest of 1 orange
Instructions
- Prepare the filling: Begin by cooking the rice polenta in the milk along with the zest of one orange and a tablespoon of sugar. Stir constantly until the liquid is completely absorbed. Let it cool down entirely.
- Mix the cream: In a large bowl, cream the ricotta with the sugar until smooth and lump-free. Add the eggs, egg yolk, a pinch of salt, and the grated orange and lemon zest. Fold in the candied fruit and orange blossom water, then incorporate the cooled rice polenta. Mix until homogeneous and let it rest in the refrigerator.
- Make the pastry: Work the butter and sugar together, then add the eggs and orange zest, followed by the flour. Knead until a compact dough forms, wrap it in plastic wrap, and let it rest in the fridge.
- Baking: Roll out 2/3 of the pastry and line a cake tin. Pour in the filling and decorate with strips of dough to form the classic diamond lattice pattern. Bake in a static oven at 180°C for about 1 hour and 20 minutes. Once baked, let it cool completely and allow it to rest for at least 12 hours.
- The Meringue: For the Italian meringue, whip the egg whites at low speed. Meanwhile, prepare a syrup with the water and sugar, bringing it to 121°C. Pour the syrup in a thin stream over the egg whites, increase the speed, and whip until you achieve a glossy, stable consistency with “stiff peaks.” Transfer to a piping bag.
- Finishing touches: Decorate the pastiera with dollops of meringue and lightly toast them using a kitchen blowtorch. Serve your pastiera accompanied by a refreshing blood orange sorbet.