Pastiera Napoletana

The symbolic dessert of Neapolitan Easter, now loved and prepared all year round. This is a crumbly shortcrust pastry tart filled with a creamy mixture of wheat cooked in milk, fresh ricotta, eggs, and an unmistakable aroma of orange blossom and candied orange. It's a true taste of Italian tradition.

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.

   Time: 15 min
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.

   Time: 20 min
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.

   Time: 15 min
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.

   Time: 10 min
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.

   Time: 10 min
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.

   Time: 90 min