NEAPOLITAN PASTIERA

The typical Neapolitan dessert for the Easter period. An explosion of aromas and taste that gives its best with patient preparation: the more Neapolitan pastiera rests, the better it will be!

Ingrediants

• 250 g flour 00
• 75g butter
• 20 g wildflower honey
• 120 g whole milk lemon and orange zest from the Amalfi coast
• 6 medium eggs
• 1 yolk
• 1 pinch of fine salt
• 260 g sugar
• 200 g cooked wheat
• 200 g sheep ricotta
• orange flower water
• 50 g candied citron
• icing sugar to taste

Preparation

To prepare the pastiera, start with the shortcrust pastry. On the work surface, form a fountain by sifting the flour and a pinch of salt. In the center add the butter and sugar and knead them by hand to make them absorb.

Continuing to work them, add the honey, then the egg and milk. Grate the orange and lemon zest and continue to work the ingredients in the center until you get a kind of soft batter. Then begin to slowly take the flour from the edges.

You will need to get a loaf and to make it more homogeneous you can lightly dust the work surface with a little flour. Cover it with cling film and let it rest in the fridge for 1 hour. Switch to cooking wheat. In a saucepan pour the precooked wheat, add a pinch of salt and mash it to make it uniform; then wet with the milk and add the butter.

Also add a piece of orange and lemon zest and bring it to just touch the boil: help yourself with a fork to mash the wheat while it cooks and stir continuously. Once brought to just a little boil, turn off and transfer the mixture to a low and wide pan to cool.

In a separate bowl, sift the ricotta with the sugar and mix until a smooth consistency is obtained. Let it rest in the fridge for an hour.

After the time has elapsed, recover the wheat mixture, remove the citrus peel and transfer to a large bowl. Add the diced candied citron and mix briefly. According to your taste you can blend a few seconds with an immersion mixer, to obtain a mixture with a smoother consistency.

Recover the bowl with the ricotta and sugar and add the honey. Stir and add the wheat mixture, always stirring to incorporate. In another bowl, break the eggs and yolk and pour the orange flower water. Also add the milk and grate a little lemon and orange zest. Then mix everything well. Combine this mixture with the ricotta and wheat cream in two or three times, continuing to mix. And the filling is ready.

Take the shortcrust pastry back and divide into two parts, one larger than the other. Roll out the larger part with a rolling pin and lightly floured top. You will need to get to a thickness of about 3 mm. Then roll the dough onto the rolling pin.

Unroll on a flared 20 cm pastiera mold without greasing or flour. Make it adhere well to the bottom and edges, then remove the excess shortcrust pastry by passing the rolling pin over the edges and then trim the edges with the help of a small knife. Prick the base with a fork.

Transfer the cream inside, gently beat the wheel on the surface to eliminate any air bubbles. Roll out the advanced part of the dough and make 7 strips 1 to 2 cm thick. Place the first 4 reaching over the edge of the pastiera, in a transverse direction. Then on top of the other 3 to create the grid, always arriving at the edge of the wheel. Then eliminate the excesses of pastry.

The pastiera is now ready to cook in a preheated static oven at 180 °, for about 50-55 minutes on the lowest shelf of the oven. Then take the Neapolitan pastiera out of the oven and when it has cooled completely you can turn it out of the mold or serve it directly in the pan. Garnish with a little icing sugar just before serving.