Time of realization: 2 hours + rest
Degree of difficulty (1 to 5): 3
Die from 28 cm
Ingredients
350 g flour
165 g of soft butter at room temperature
130 g of granulated sugar
1 egg
2 yolks
1 teaspoon of yeast
2/3 drops of orange blossom aroma
grated peel of lemon 1
1 pinch of salt
For ricotta cream
350 g of ricotta
300 g of sugar
3 eggs
2 yolks
1 tsp orange blossom aroma
80 g of mixed candied fruit
For cream of wheat
350 g of cooked wheat for pastiere
200 g of whole milk
peel of 1 orange
peel of 1 lemon
30 g of butter
Procedure for making the Neapolitan Pastiera
Prepare the pastry at least a couple of hours before, preferably the day before.
Whip the soft butter with the sugar, add the lemon peel and the orange blossom aroma, until you get a creamy mixture; add the egg and then the yolks, one at a time, waiting for the first to be absorbed, before adding the second, until you get a smooth cream, finally a pinch of salt.
Now add the flour previously sifted with the baking powder and knead a little by hand.
Seal your pastry in cling film and leave it in the fridge.
Rest is essential, otherwise the pastry tends to split during cooking.
Meanwhile, drain the ricotta, add it to the sugar, turn well and let it rest; the ricotta must absorb the sugar completely and the latter must dissolve, becoming one with the mixture.
For the cream of wheat
Arrange the wheat, milk, butter and all the citrus peels in a saucepan; place on low heat and cook for about twenty minutes, turning continuously (you will need to obtain a velvety cream).
At this point, remove the citrus peels. Take 100 g of cream of wheat and blend it; add the blended cream to the previous one and let it cool completely.
In the meantime, sift the ricotta with a sieve with narrow holes.
To the sifted ricotta, add the eggs and yolks, one at a time, then add the orange blossom aroma.
When the cream of wheat is perfectly cold, add it to the ricotta cream, add the candied fruit, turn well.
At this point assemble the pastiera.
Dust your work surface well with flour and roll out the pastry to a thickness of about half a centimeter; wrap the pastry on the rolling pin and place it on your pastiera mold, previously greased and floured. With the help of a rolling pin, cut off the excess dough with a knife, cut out the edges flush with the mold and prick the bottom with the tines of a fork.
Cut into strips 1 cm wide, pour the filling into the pan, leaving 6 -7 mm of space from the edge. Lay the strips on the pastiera, crossing them.
Bake in a preheated oven, in the medium-low part, at 150 ° C for about 1 hour and 30 minutes (it must be of an amber color).
Remove from the oven and leave to cool in the pan.
The recipe was made by Delia Ciriello.
based on 5 Review (s)
