Neapolitan Pastiera

Method

1. Prepare the pastry: In a large bowl, mix together 400 g flour, 120 g sugar, and a pinch of baking soda. Make a well in the center and add 150 g lard (or cold butter cut into cubes), 2 whole eggs, 2 egg yolks, and the grated zest of 1 lemon. Mix with a spatula until combined, then knead briefly on a work surface. Add 1 tsp vanilla extract and a pinch of salt. Wrap in plastic wrap and refrigerate for 40–50 minutes.
2. Prepare the filling: In a saucepan, combine 300 ml whole milk, 400 g cooked wheat, and 35 g butter. Cook over medium heat for 4–5 minutes, stirring, until the butter melts and the wheat absorbs some milk. Add 1 tablespoon of sugar (from the 240 g), 1 tsp cinnamon, the grated zest of 1 orange, and 1 tsp vanilla extract. Continue cooking for 8–10 minutes until the mixture becomes thick and creamy. Let cool for about 10 minutes.
3. In the same pot, add 400 g ricotta and mix until smooth. Add the remaining sugar (plus the tablespoon already used) and mix well. Add 4 egg yolks and 2 whole eggs one at a time, mixing after each addition. Stir in 70 g candied citron, 1 tsp orange blossom water, and optionally 1 tsp orange juice. Mix until fully combined.
4. Preheat the oven to 170°C (static).
5. On a floured surface, roll out the chilled pastry to about 5 mm thickness, large enough to line a 26–28 cm springform pan. Carefully transfer the pastry to the pan, pressing it gently into the bottom and edges. Trim any excess pastry, reserving it for the lattice strips.
6. Prick the bottom of the pastry with a fork. Pour the filling into the crust and spread evenly.
7. Roll out the reserved pastry trimmings and cut into strips about 1 cm wide. Arrange the strips in a lattice pattern over the filling, pressing the ends to the edge of the crust.
8. Bake in the preheated oven for about 1 hour 10 minutes, until the top is golden. Let the pastiera cool completely in the pan; it will deflate as it cools. Serve at room temperature.