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A Special Treat for Easter at Lincoln Ristorante
March 14, 2024, 10:36.37 pm ET

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Photos: Lincoln Ristorante

At Lincoln Ristorante, executive pastry chef Kara Blitz prepares the Italian classic Pastiera di Grano (above), a traditional Neapolitan ricotta cheesecake tart. Scented with oranges, the tart is unique for its incorporation of grains that add a textural contrast to the delicate ricotta.

Chef Kara’s pastiera uses tiny wheat berries as the grain, blended with buffalo ricotta, mascarpone, orange blossom water and orange confit. She carries on the storied tradition of the Naples convent where the pastiera originates: legend has it that a cloistered nun craved a cake with the fragrance of the orange flowers from the convent gardens. Today, the tart is only made in the days leading up to Easter Sunday. It has become a favorite of the pastry team at Lincoln, and is the perfect finale to any Easter dinner.

Pastiera di Grano is available the last week of March to eat in or take out. $42 for pickup, order online only (no delivery or shipping). Each family-sized Pastiera di Grano serves 8-10.

Also, on Easter Sunday, Lincoln will be open all day from 11 am - 7 pm for a festive springtime service. Executive Chef Artem Orlovskyy will feature dishes such as Crudo di Salmone, Cavatelli with English Peas, Pea Tendrils, Spring Onions, Ricotta Salata, Mint and Lemon Oil, Burrata with Rhubarb Mostarda, Prosciutto di Parma and Pizza Bianca, Casarecce with Maine Lobster Fra Diavolo, Roasted Saddle of Lamb with Morels, and Eggplant Parmigiano Reggiano with Fonduta and of course, Pastiera di Grano.

Easter Sunday, March 31st; 3-course Prix-Fixe is $95 pp, reservations now available. Lincoln Ristorante is located at 142 West 65th Street in Manhattan. For more information, visit lincolnristorante.com



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