Gluten free Cocao Pastiera napoletana
Pastiera Neapolitan is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. It is usually eaten at Easter.
Today I leave you a different version from the traditional pastiera, the pastry is with cocoa and hazelnuts that contains a filling of buckwheat, ricotta and black cherries.
Gluten free Pastiera with cocoa and sour cherries!
The question I ask you now is are you traditional or alternative?
Returning to the recipe, I found it exceptional. The sour cherries gave an extra boost to the classic filling, the hazelnut flour makes the pastry much more fragrant.
If I have not convinced you, I also leave you the traditional version “Neapolitan gluten free Pastiera” (click above).
If not, here is the recipe for the cocoa and sour cherries version:
265 g of Rice Flour
40 g of Hazelnut flour
80 g of Coconut Sugar
2 cc of bitter Cocoa
50 ml of Water
70 ml of Extra Virgin Olive Oil
1 cc of Cream of tartar
½ cc of Bicarbonate
1 Orange peel
1 pinch of Salt
120 g of Buckwheat grains
300 g of lactose free Ricotta
200 ml of Almond Milk s.f.
1 sp of Acacia honey
Q.b Natural vanilla powder flavor
Q.b. Sour cherries
For the pastry,
Put all the ingredients in the mixer or in a bowl, except the water. Work the dough with the leaf hook. Pour in the water, continue to work and if the dough is still not compact, add the other 20 ml of water. As soon as the dough is smooth and compact, form a loaf and wrap it in cling film and let it rest in the refrigerator for 30 minutes.
Prepare the filling:
First rinse the buckwheat under running water.
Then boil it for about 15 minutes in a saucepan with the milk, the vanilla flavor, until all the milk is absorbed.
As soon as the buckwheat has cooled, add the ricotta, honey, egg, herbs and finally the cooked buckwheat to a bowl. Mix all the ingredients and finally add the black cherries. transfer to the refrigerator for 10 minutes.
Preheat the oven to 180 degrees.
Roll out the shortcrust pastry with the help of a little rice flour, transfer it to the mold greased with coconut oil or baking paper. Cut the excess shortcrust pastry, prick the bottom with a fork and pour the filling. With the leftover pastry, form strips and place them on the filling.
Bake at 170 degrees, preheated oven, bake for about 40-50 minutes, until the surface is golden.
When cooked, let it cool before removing from the mold.
Serve the pastiera with a sprinkling of icing sugar.