Neapolitan Pastiera Recipe

Do you want to make the real Neapolitan Pastiera? Discover the original recipe and follow all the steps to obtain a result full of flavor and tradition: ricotta, broken dough, orange blossom water, cooked wheat ... a fantastic recipe!

INGREDIENTS:

600 g Flour
300 g Strutto
400 g Granulated sugar
8 Eggs
500 g Milk
600 g Sheep ricotta
250 g Cooked wheat
220 g Butter plus a little
100 g candied citron and orange diced
Half envelope of vanilla
Half a vanilla pod
Orange flower water
Lemon
Cinnamon powder salt
Orange

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PREPARATION:

1. Boil the wheat in boiling water for 2 hours, then drain and boil in the milk with a pinch of cinnamon, a little orange peel and a vanilla pod until all the milk has been absorbed (about 15 '); or use 500 g of cooked and ready-cooked wheat in 250 g of milk, with the same flavors, for 10-15 '. Let it be cold.

2. Mix the flour, the lard, 150 g of sugar and a pinch of salt in a large bowl, make a shredded mixture, then add 2 eggs and continue working with the fingertips and then with the palms, making a dough of short dough. Put it in a sealed bowl with the film for 30 'in the refrigerator. Edit the ricotta with the rest of the sugar and add gradually.

3. Separate 2 eggs, set egg whites aside and add only egg yolk to the ricotta mixture; then add the other 4 whole eggs one at a time and mix well with the whisk; Add some grated lemon and orange peel, candied fruit and 2 tablespoons of orange blossom water. Eliminates the aromas of cooked wheat. Beat the egg whites and mix with the cooked wheat to get the stuffing. For a creamier result, mix some of the grain. Grease a cake tin (ø 25 cm, h 6 cm) and bake, preferably with the opening with hinges. Spread the dough on a floured surface up to 5 mm thick: make two strips as high as the forming edge and make long enough to cover the circumference completely, then make a slice of the same diameter as the bottom one. First lay the ribbons on the edge, then the disc on the ground and press to seal. Extend excess dough and cut into 10 cm wide strips. Fill the dough with the filling, place 5 pasta ribbons evenly between them and the other 5 over the previous but in an oblique position. Bake at 170 ° C for 1 hour and 30 '. Remove from the oven and let the cloth cool for at least 8 hours in a dry place.