Pastiera Napoletana

• •500 g All-purpose flour
• •200 Granulated sugar
• •200 g Lard (or unsalted butter)
• •3 piece Large eggs
• •1 piece Lemon zest (from 1 lemon)
• •350 g Cooked wheat berries for Pastiera
• •250 ml Milk
• •1 tbsp Lard (for wheat cream, or unsalted butter)
• •100 Diced candied orange and citron
• •350 g Fresh ricotta cheese (sheep or cow's milk, well-drained)
• •300 Granulated sugar (for filling)
• •3 piece Large eggs (for filling)
• •2 piece Egg yolks
• •1 piece Orange blossom extract (vial, or orange flower water)
• •1 to taste Ground cinnamon (pinch)

Instructions

1. 1

   Prepare the Shortcrust Pastry (Frolla): On a clean work surface, combine the all-purpose flour with the lard (or butter) and 200g of granulated sugar. Add the 3 whole eggs and the grated lemon zest. Knead quickly until a compact and smooth dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least one hour.

2. 2

   Make the Wheat Cream: In a small saucepan, combine the cooked wheat berries, milk, and 1 tablespoon of lard (or butter). Cook over low heat for about 20 minutes, stirring frequently, until the milk is completely absorbed and you achieve a dense, creamy mixture. Remove from heat and let it cool completely.

3. 3

   Prepare the Ricotta Cream: In a large bowl, sift the ricotta cheese to ensure it's smooth, then work it with 300g of granulated sugar using a whisk until well combined. Gradually add the 3 whole eggs and 2 egg yolks one at a time, mixing well after each addition. Stir in the orange blossom extract, a pinch of ground cinnamon, and the diced candied orange and citron. Finally, add the completely cooled wheat cream and mix everything thoroughly until well incorporated.

4. 4

   Assemble the Pastiera Base: Retrieve the shortcrust pastry from the refrigerator. Roll out about two-thirds of the dough into a thin circle. Use it to line a greased and floured flared cake pan (a traditional 'ruoto' for pastiera, about 26-28 cm in diameter), pressing it gently into the bottom and up the sides.

5. 5

   Fill and Lattice: Pour the prepared ricotta and wheat filling evenly into the pastry-lined pan. With the remaining one-third of the dough, roll it out and cut it into strips, approximately 1-1.5 cm wide. Traditionally, you would place 7 strips (4 in one direction and 3 in the other) to create a diamond-shaped lattice pattern over the filling. Trim any excess dough from the edges.

6. 6

   Bake the Pastiera: Preheat your static oven to 170°C (340°F). Bake the pastiera for approximately 1 hour and 30 minutes, or until the pastry is beautifully golden brown and the filling is set. Once baked, turn off the oven and leave the pastiera inside with the oven door slightly ajar for another 30 minutes to cool gradually. Remove from the oven and let it cool completely on a wire rack before serving. For best flavor, it's recommended to let it rest for at least 24 hours.

Chef's Tips

• 💡For the most authentic flavor, prepare the Pastiera on Holy Thursday and enjoy it on Easter Sunday, allowing all the rich flavors to meld and deepen.
• 💡Using a traditional flared 'ruoto' (Pastiera pan) will give your dessert the classic Neapolitan shape.
• 💡Ensure your ricotta is very well-drained to prevent the filling from becoming too wet, which can result in a soggy crust.