Pastiera napoletana

Serves 1
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Directions

  1. 1Dispose of the flour in a fountain.
  2. 2Dispose of the flour in a fountain.
  3. 3Dispose of the flour in a fountain.
  4. 4In the center, put sugar and eggs.
  5. 5In the center, put sugar and eggs.
  6. 6In the center, put sugar and eggs.
  7. 7Add lard or butter and grated orange peel.
  8. 8Add lard or butter and grated orange peel.
  9. 9Add lard or butter and grated orange peel.
  10. 10Knead quickly until a loaf is formed.
  11. 11Knead quickly until a loaf is formed.
  12. 12Knead quickly until a loaf is formed.
  13. 13Let the loaf rest in the refrigerator.
  14. 14Let the loaf rest in the refrigerator.
  15. 15Let the loaf rest in the refrigerator.
  16. 16Put the ricotta in a container and work it together with the sugar.
  17. 17Put the ricotta in a container and work it together with the sugar.
  18. 18Put the ricotta in a container and work it together with the sugar.
  19. 19Keep it in the fridge until the next day.
  20. 20Keep it in the fridge until the next day.
  21. 21Keep it in the fridge until the next day.
  22. 22Put the precooked wheat berries in a pot with milk and lemon peel.
  23. 23Put the precooked wheat berries in a pot with milk and lemon peel.
  24. 24Put the precooked wheat berries in a pot with milk and lemon peel.
  25. 25To complete, add a spoon of lard or butter.
  26. 26To complete, add a spoon of lard or butter.
  27. 27To complete, add a spoon of lard or butter.
  28. 28Bring to the heat and let it cook until it becomes a creamy mixture.
  29. 29Bring to the heat and let it cook until it becomes a creamy mixture.
  30. 30Bring to the heat and let it cook until it becomes a creamy mixture.
  31. 31Remove the lemon zest and then transfer to another container.
  32. 32Remove the lemon zest and then transfer to another container.
  33. 33Remove the lemon zest and then transfer to another container.
  34. 34Let the wheat cool before preparing the filling.
  35. 35Let the wheat cool before preparing the filling.
  36. 36Let the wheat cool before preparing the filling.
  37. 37Whip the eggs with the sugar.
  38. 38Whip the eggs with the sugar.
  39. 39Whip the eggs with the sugar.
  40. 40Flavor with vanilla, orange blossom and millefiori.
  41. 41Flavor with vanilla, orange blossom and millefiori.
  42. 42Flavor with vanilla, orange blossom and millefiori.
  43. 43If you do not like candied fruit in pieces, you can add grated candied orange peel.
  44. 44If you do not like candied fruit in pieces, you can add grated candied orange peel.
  45. 45If you do not like candied fruit in pieces, you can add grated candied orange peel.
  46. 46Add the ricotta worked with the sugar, the cooked wheat and the pastry cream if you like it.
  47. 47Add the ricotta worked with the sugar, the cooked wheat and the pastry cream if you like it.
  48. 48Add the ricotta worked with the sugar, the cooked wheat and the pastry cream if you like it.
  49. 49Spread some cinnamon on the shortcrust pastry.
  50. 50Spread some cinnamon on the shortcrust pastry.
  51. 51Spread some cinnamon on the shortcrust pastry.
  52. 52Pour in the filling.
  53. 53Pour in the filling.
  54. 54Pour in the filling.
  55. 55Spread the seven strips.
  56. 56Spread the seven strips.
  57. 57Spread the seven strips.
  58. 58Cook on the first shelf at the bottom at 200° static for 30 minutes, then at 170° for 1 hour.
  59. 59Cook on the first shelf at the bottom at 200° static for 30 minutes, then at 170° for 1 hour.
  60. 60Cook on the first shelf at the bottom at 200° static for 30 minutes, then at 170° for 1 hour.
  61. 61Leave to cool in the oven.
  62. 62Leave to cool in the oven.
  63. 63Leave to cool in the oven.

Ingredients

  • 500 g farina 00
  • 500 g farina 00
  • 500 g farina 00
  • 3 uova
  • 3 uova
  • 3 uova
  • 200 g zucchero
  • 200 g zucchero
  • 200 g zucchero
  • 200 g strutto
  • 200 g strutto
  • 200 g strutto
  • 200 g burro
  • 200 g burro
  • 200 g burro
  • buccia grattugiata di arancia
  • buccia grattugiata di arancia
  • buccia grattugiata di arancia
  • 1 cucchiaino pasta d'arancia
  • 1 cucchiaino pasta d'arancia
  • 1 cucchiaino pasta d'arancia
  • 700 g ricotta
  • 700 g ricotta
  • 700 g ricotta
  • 250 g zucchero
  • 250 g zucchero
  • 250 g zucchero
  • 560 g grano cotto
  • 560 g grano cotto
  • 560 g grano cotto
  • 300 ml latte
  • 300 ml latte
  • 300 ml latte
  • bucce di limone
  • bucce di limone
  • bucce di limone
  • 1 cucchiaio strutto
  • 1 cucchiaio strutto
  • 1 cucchiaio strutto
  • 1 cucchiaio burro
  • 1 cucchiaio burro
  • 1 cucchiaio burro
  • 7 uova
  • 7 uova
  • 7 uova
  • 3 tuorli
  • 3 tuorli
  • 3 tuorli
  • 250 g zucchero
  • 250 g zucchero
  • 250 g zucchero
  • vaniglia
  • vaniglia
  • vaniglia
  • 1 fiala fiori di arancio
  • 1 fiala fiori di arancio
  • 1 fiala fiori di arancio
  • 1 fiala millefiori
  • 1 fiala millefiori
  • 1 fiala millefiori
  • scorza di arancia candita
  • scorza di arancia candita
  • scorza di arancia candita
  • canditi
  • canditi
  • canditi
  • 250 g crema pasticcera
  • 250 g crema pasticcera
  • 250 g crema pasticcera
  • cannella
  • cannella
  • cannella

Tips

  • The day before preparing the pastiera, work the ricotta with part of the sugar, prepare the shortcrust pastry, eventually the pastry cream and cook the wheat berries in advance.
  • The shortcrust pastry for the pastiera must be thinly spread and can also be spread directly in the pan.
  • The strips must not be tight, otherwise during cooking the filling swells and the strips break.