Pastiera Napoletana

Method

1. Make the pasta frolla: in a bowl, combine sugar, lemon zest or extract, salt, vanilla, and soft butter. Work with your hands until creamy. Add egg yolks and mix. Add sifted flour and incorporate. Transfer to a work surface, knead briefly, flatten, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the wheat filling: in a saucepan, heat milk with lemon peel. Add cooked wheat and butter. Cook over moderate heat, stirring often, until thickened and dry. Remove lemon peel. Let cool.
3. In a large bowl, combine ricotta and sugar. Using electric beaters on low speed, mix. Gradually add the eggs, incorporating well.
4. Optionally, briefly blend the cooked wheat with an immersion blender (traditional version leaves it whole). Combine the wheat mixture with the ricotta mixture. Add millefiori aroma, orange blossom aroma, vanilla aroma, and candied fruit (optional). Mix well.
5. Roll out the pasta frolla on a floured surface to about 0.5 cm thick. Line a buttered and floured pastiera mold. Trim excess dough with the back of a knife.
6. Pour the filling into the mold, leveling it. Use the reserved dough to make strips and arrange them on top.
7. Bake until golden (temperature/time not specified). Let cool completely before unmolding.