Preparation of Neapolitan Pastiera

• The shortcrust pastry and the ricotta cream should be prepared at least 12 hours in advance.

• Beat the lard with the sugar, lemon peel, and orange blossom aroma using electric whisks or, better yet, a stand mixer for at least 4 minutes.

• Add the egg while the whisks are running, and once absorbed, incorporate 1 egg yolk at a time.

  Incorporate a pinch of salt.

• Sift the flour with the baking powder and, without using the whisks, incorporate it all at once, mixing with a wooden spoon.

  Turn the mixture onto the work surface with an additional 5 or 6 tablespoons of flour and form a smooth, compact ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 12 hours.

• The ricotta cream should also be prepared 12 hours in advance so that the sugar dissolves perfectly.

• Drain the ricotta very well, incorporate the sugar, and mix, cover with plastic wrap, and let it rest in the refrigerator.

• Extract the lemon and orange peel without the white part in large strips.

• In a fairly large saucepan, place the cooked wheat, milk, peels, and cook over low heat for at least 15 minutes.

• Remove the peels and blend 100 grams of wheat; this will make the Neapolitan pastiera creamier.

  Combine the 2 creams and let them cool completely.

• Sift the ricotta you kept in the fridge with the sugar very well, add the cinnamon, and the eggs one at a time, making them incorporate very well, as well as the egg yolks, add the orange blossom aroma.

• Chop the candied fruit and when the wheat cream is very cold, add it to the ricotta cream and the candied fruit.

• Take the shortcrust pastry from the fridge and roll it out on the work surface dusted with a little flour to a thickness of 1/6 inch.

  Butter and flour a pastiera mold 10 inches in diameter and place the pastry inside, removing excess pastry with a knife.

• Prick the bottom with a fork, pour the filling into the pastry, and with the remaining dough, cut strips just over 1/3 inch thick, then decorate the Neapolitan pastiera by arranging 4 strips spaced about 1 1/2 inches apart.

• Place the other 3 strips diagonally to form diamonds; cut off the excess, being careful not to leave them too short.

• Place the Neapolitan pastiera in the refrigerator while preheating the oven to 320°F in static mode. When it reaches temperature, bake the pastiera on the mid-lower shelf.

• Bake the pastiera for at least 1 hour and only then check the degree of browning of the pastry; if it is still too light, move it to the rack slightly higher and finish baking for another 20/30 minutes.

• Once cooked, take it out of the oven and let it cool completely before gently removing it from the mold. Experts say the pastiera should rest at room temperature for at least 1 day before being cut and tasted.

  

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