Neapolitan Pastiera

Method

1. Prepare the pasta frolla: combine flour, butter, cane sugar, whole eggs, egg yolks, vanilla, salt, lemon zest, and bicarbonate. Mix quickly until combined, wrap in plastic, and refrigerate for 45 minutes.
2. For the filling, combine cooked wheat, milk, a knob of butter, one tablespoon of sugar, lemon juice, orange zest, cinnamon, and vanilla in a saucepan. Cook over medium heat, stirring, until creamy, about 7–8 minutes after it starts boiling.
3. Blend the wheat mixture with an immersion blender until creamy. Let it cool for 10 minutes.
4. Add ricotta to the wheat mixture and mix well.
5. Add the remaining sugar (240 g total) and mix until smooth.
6. Add 2 tablespoons of pastry cream (optional but recommended) and mix.
7. Add the whole eggs and egg yolks one by one, mixing well after each addition.
8. Stir in candied citron (cedro) and a few drops of orange flower water.
9. Roll out the chilled pasta frolla and line a tart pan. Prick the bottom with a fork.
10. Pour the filling into the crust, filling to the top.
11. Decorate with strips of pastry on top.
12. Bake in a preheated oven at 170–175°C for 50–55 minutes. After about half the baking time, cover with aluminum foil (pierced with holes) to prevent over-browning.
13. Once baked, turn off the oven and leave the pastiera inside with the door slightly ajar overnight.
14. The next day, let it cool completely before slicing and serving.