Neaples: The Pastiera

Shortbread dough
250 gr Flour 00
50 gr Butter
20 gr Wildflower Honey
40 gr Whole Milk
50 gr Lard
80 gr Sugar
1 medium egg 
1/2 lemon zest and 1/2 orange zest
Cream of wheat
200 gr Cooked Wheat
25 gr Butter
80 gr Whole Milk
Lemon and orange zest to taste
For the filling
200 gr Sheep Ricotta
180 gr Sugar
50 gr Candied Citron
20 gr Wildflower Honey
20 gr Whole Milk
2 Whole Eggs
1 Egg Yolk
Lemon and orange zest to taste
Orange Blossom Water to taste
Neaples: Pastiera

Naples: La Pastiera. Start with the shortcrust pastry. Sift the flour, form a well, add the butter, salt, lard and sugar working by hand to absorb them. Combine the honey, egg, milk and grated orange and lemon zest. You will then obtain a soft batter to which the flour should be gradually added, forming a dough ball that should be completely smooth and homogeneous. Cover with plastic wrap and let it rest in the refrigerator for 1 hour. In a small saucepan, pour the precooked wheat. Lightly mash the wheat, douse with milk, add butter, a piece of orange and lemon zest until it comes close to boiling. Pour the mixture into a shallow, wide baking dish and chill for an hour. In a bowl, sift the ricotta and add the sugar, stirring until smooth.

Place back in the refrigerator to rest for one hour. Remove citrus peels from grain and add diced candied citron. In another bowl, break eggs and yolk, pour in orange blossom water, add milk, grate lemon and orange zest and mix well. Then combine this mixture with the ricotta and wheat cream, continuing to mix the ingredients. Divide the shortcrust pastry into two parts, one larger than the other. Slowly roll out the larger one with a rolling pin on a lightly floured surface, creating a disk about 3 millimeters thick. Place the pastry sheet on a 20-centimeter flared pastry mold and adhere well to the bottom and edges, removing the excess. Finally prick the base with a fork. Transfer the cream inside, paying attention to any air bubbles. With the remaining pastry, make 7 strips 1.5 cm thick and create a lattice. Bake in a previously heated static oven at 180° for about 50-55 minutes on the lowest shelf of the oven. Serve when completely cold, dusting with a little powdered sugar.