Fratelli D'Amico Cooked Wheat (Grano Cotto) for Pastiera Napoletana - 2 Pack
$ 19.98
What is Cooked Wheat (Grano Cotto)?
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Cooked wheat, or grano cotto, is whole grain soft wheat that has been parboiled until the kernels are tender and hydrated. It consists of three primary ingredients: wheat, water, and salt. This product serves as the starch base for Pastiera Napoletana, a traditional Italian grain pie, providing a distinct chewy texture that contrasts with the ricotta filling.
Why we sell the 2 Pack
We offer this as a 2-pack because making Pastiera is rarely a single-pie job. Most traditional family recipes yield enough filling for two 9-inch pies or one large, deep-dish tray. Having two cans ensures you have the correct ratio of grain to ricotta without needing to open a second order mid-bake.
We stock Fratelli D'Amico because the canning process maintains the integrity of the kernel. When you open these easy-open tins, you will find the wheat suspended in a thick, starchy liquid. Drain this liquid and rinse the grain gently before adding it to your milk and butter reduction.
Classic Neapolitan Pastiera Recipe
This recipe reflects the traditional ratio used in Naples. It yields two 9-inch pies using one can of wheat.
The Wheat Cream
- 1 Can Fratelli D'Amico Grano Cotto
- 10 oz (300ml) Whole Milk
- 1 tbsp Unsalted Butter
- Zest of 1 Lemon
The Ricotta Filling
- 1.5 lbs (700g) Sheep's Milk Ricotta (drained)
- 1.3 lbs (600g) Granulated Sugar
- 5 Whole Eggs + 2 Yolks
- 1 vial Orange Blossom Water (Millefiori)
- 4 oz Candied Citron and Orange Peel (cubed)
Instructions
- Prepare the Wheat: Drain and rinse the wheat. Place it in a saucepan with the milk, butter, and lemon zest. Simmer on low heat, stirring frequently, until the milk is absorbed and the mixture becomes a thick cream (approx 15-20 minutes). Allow to cool completely.
- Prepare the Ricotta: Sift the ricotta to remove lumps. Mix with sugar until smooth. Add eggs one at a time, incorporating fully. Stir in the cooled wheat mixture, orange blossom water, and candied fruit.
- Assembly: Line two 9-inch pie pans with Pasta Frolla (sweet crust). Pour the filling up to the rim. Cut remaining dough into strips and create a lattice pattern on top. The lattice must form diamond shapes, not squares, per tradition.
- Bake: Bake at 350°F (175°C) for approximately 60 minutes until the pie is amber-colored. Let the pie rest for 24 hours before serving to allow flavors to harmonize.
Ingredients and Condition
- Quantity: 2 Cans per order.
- Ingredients: Wheat, Water, Salt.
- Condition: New.
- Packaging: Easy open cans (no opener required).
Do I need to boil this wheat before baking?
No. The wheat in these cans is fully cooked. You should only simmer it in milk as directed in the recipe above to thicken the mixture.
How many pies does this 2-pack make?
Using the recipe provided above, one can makes two standard 9-inch pies. This 2-pack will yield four standard pies total, or two large deep-dish trays.