Neapolitan Pastiera

Method

1. Prepare the shortcrust pastry (pasta frolla) and let it rest.
2. Cook the wheat in milk with orange zest, lemon zest, vanilla bean, salt, and sugar until it becomes a creamy porridge.
3. In a bowl, whip the sheep ricotta with sugar. Add orange flower water and cinnamon powder.
4. Combine the cooked wheat cream with the ricotta mixture.
5. Separate the eggs. Add the yolks to the mixture along with candied orange peel.
6. Whip the egg whites to stiff peaks and gently fold them into the mixture.
7. Roll out the pastry and line a tart tin.
8. Pour the filling into the pastry base.
9. Cut seven strips of pastry and place them on top in a traditional pattern.
10. Bake in a preheated oven until golden. Let the pastiera rest for at least a day before serving for the best flavor.