Pastiera Napoletana

Ingredients

• 250 g soft wheat grains
• 500 ml milk
• 0.5 vanilla bean (pulp)
• 5 eggs
• 250 g sugar
• 250 g ricotta
• a pinch cinnamon
• 3 tbsp orange blossom water
• 90 g candied orange peel (diced, mixed)
• 90 g candied lemon peel (diced, mixed)
• 2 tbsp flour
• 180 g flour
• 1 egg
• 1 tbsp orange blossom water
• 75 g butter
• 2 tbsp sugar
• oil (for the pan)
• flour (for the pan)

Instructions

1. 1.

   Wash the soft wheat grains for the filling and place them in a bowl. Cover with cold water and let soak overnight. Drain the grains and combine with milk in a large pot, cover and simmer over low heat until the grains are tender and the liquid is absorbed; if the grains are not yet soft and the liquid has evaporated, add more water or milk. Let the wheat cool.

2. 2.

   For the dough, knead flour with egg, orange blossom water, butter pieces, and sugar into a smooth dough and cover for 1 hour in the refrigerator.

3. 3.

   Separate eggs for the filling. Whisk yolks until frothy, beat whites to stiff peaks. Thoroughly mix yolks, whites, ricotta, and sugar in a bowl. Fold in the wheat grains. Stir in cinnamon, orange blossom water, and vanilla pulp.

4. 4.

   Divide the shortcrust dough into two pieces, one slightly larger than the other. Grease and flour a springform pan. Roll out the larger dough piece between two sheets of cling film as round as possible and line the pan with it. Pour the wheat-ricotta mixture into the pan. Toss candied orange and lemon peel in flour and scatter over the filling. Roll out the second dough piece, cut into 2 cm strips, and lay them in a grid on top. Fold the lower edge of the dough over the grid and press gently together. Bake in a preheated oven at 180°C (middle rack) for about 50 minutes until golden brown. Remove, cool, and dust with powdered sugar before serving.