Ingredients

Makes one 8-inch cake

　　1 quart whole milk

　　3/4 cup arborio rice

　　1 teaspoon ground cinnamon

　　1/2 teaspoon coarse salt

　　1 vanilla bean, split lengthwise

　　1 1/4 cups granulated sugar

　　Unsalted butter, for the pan

　　All-purpose flour, for the pan

　　3 pounds fresh ricotta cheese, drained 3 hours or, preferably, overnight

　　3 whole large eggs plus 3 large yolks, lightly beaten

　　Confectioners’ sugar, for dusting

　　Strawberry Sauce (recipe follows)

　　

Strawberry Sauce

1 pint strawberries, hulled and halved

　　2 tablespoons sugar

　　2 teaspoons fresh lemon juice

　　(makes 1 1/2 cups)

　　

Step 1

Bring the milk to a boil in a large saucepan over medium-high heat. Stir in the rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the rice is very tender and has absorbed all the liquid, about 30 minutes.

　　

Step 2

Remove the pan from the heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard the vanilla bean.

　　

Step 3

Preheat the oven to 350°F. Butter and flour an 8-inch springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into the prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer the pan to a cooling rack.

　　

Step 4

When the cake has completely cooled, run a knife around the edge to loosen. Gently remove the ring; transfer the cake to a serving platter. Sprinkle with confectioners’ sugar, and serve with sauce.

　　

Strawberry Sauce

Step 5

Combine all the ingredients in a medium nonreactive saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries are soft, 5 to 7 minutes. Serve warm or at room temperature.

　　

About Pastiera

Step 6

Pastiera, a traditional Neopolitan Easter “pie,” is actually a type of cheesecake. Though no two recipes are alike, all contain ricotta cheese and a sweetened grain (usually rice or wheat berries), symbolizing spring’s fertility.

　　Cooks' Note

　　Pastiera, a traditional Neopolitan Easter “pie,” is actually a type of cheesecake. Though no two recipes are alike, all contain ricotta cheese and a sweetened grain (usually rice or wheat berries), symbolizing spring’s fertility.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.