I prepare the Neapolitan Pastiera: Traditional Recipe

• On the work surface, pour the flour and arrange it in a well. In the center put the lard (or slightly softened butter), the orange blossom extract, the grated lemon zest, a pinch of salt and the sugar. Start working quickly with your hands, trying to blend all the ingredients well.
  At this point add the whole eggs and the yolk and continue kneading until you obtain a homogeneous, smooth and elastic dough.
  Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 1 hour. This step is fundamental: resting makes the dough more elastic and easier to roll out.
  Once ready, roll it out with a rolling pin and use it to line the pastiera pan. This is an easy-to-handle pastry: it doesn’t break and molds easily, perfect for achieving a nice regular shell.

• Meanwhile, in a non-stick saucepan pour the well-drained cooked wheat, add the milk, a tablespoon of sugar, the lemon zest and the butter.
  Place over low heat and cook for about 20 minutes, stirring often so the mixture doesn’t stick and becomes creamy. The milk should be completely absorbed, but the result must not be dry: the mixture should remain soft and slightly creamy, similar to a thick cream.
  If you use a large piece of lemon zest, I recommend removing it at the end of cooking so the aroma will remain delicate and not too intense.
  Remove from heat and let it cool completely at room temperature before adding it to the ricotta cream.

• Put the fresh ricotta in a fine-mesh sieve and let it drain so it loses excess liquid and becomes firmer.
  Transfer it to a large bowl and add the sugar, the grated lemon and orange zest, a tablespoon of orange blossom water and a pinch of cinnamon. Start blending with a hand whisk until you obtain a smooth mixture, making sure the sugar dissolves well.
  At this point add the eggs, one at a time, continuing to whisk and making sure each is fully incorporated before adding the next.
  Finally add the candied fruit and mix gently with a spatula. Also add the now-cooled wheat cream and mix everything well.
  Cover the bowl and let it rest in the refrigerator for a few hours: this step is important because it allows the flavors to meld perfectly and the cream to become even more fragrant and creamy.

• Take the shortcrust pastry from the refrigerator and roll it out on a lightly floured surface with a rolling pin. Transfer it to the 26 cm pan (about 10 1/4 in), press it well and trim the edges, removing excess dough.
  Prick the base with the tines of a fork and pour the filling inside, distributing it evenly.
  With the leftover pastry make the classic pastiera strips. Tradition calls for seven strips arranged in a lattice to form diamonds: according to popular tradition they represent the seven decumani of Naples, the ancient main streets of the Greco-Roman city.
  Once assembled, put the pastiera in the refrigerator for a couple of hours. This step helps prevent it from puffing up too much during baking and keeps a perfect shape.
  After the resting time, bake in a conventional oven at 338°F for about 1 hour and 30 minutes.
  The baking must be slow and gentle: the pastiera is ready when the surface is slightly golden.
  Turn off the oven and let it rest inside for at least 20 minutes with the door slightly open so it settles without sudden temperature changes.

• Finally our Neapolitan pastiera is ready. It’s a long recipe, true, but I assure you it’s well worth it: the aroma it releases and its unique taste repay every step.
  Before tasting it, however, there is one last essential step: let it rest and dry well at room temperature. This waiting time is precious because it allows all the flavors to meld and release the many nuances of aroma and taste.
  Only then dust it lightly with powdered sugar.
  And here comes the best moment: the first taste.