Traditional Oven – Recipe of Neapolitan Pastiera

Ingredients for the shortcrust pastry

• 2 ½ cups of white flour
• 1 egg
• 1 stick of butter
• 1/2 cup of sugar
• 1 lemon peel

Ingredients for the filling

• 12 oz pre-cooked wheat
• 1 cup of milk
• 1.2 oz butter
• 1 tablespoon of cinnamon
• 1 lemon peel
• 1 tablespoon vanilla extract
• 10,5 oz ricotta cheese
• 1 ½ cup of sugar
• 3 eggs
• 1,7 oz candied fruit
• 1 vial of Aroma Millefiori

Directions

To prepare the pastry, place the flour on a clean work surface then use a spoon or your knuckles to create a large divot. Crack in the egg and add the sugar, melted butter and grated lemon peel. Combine all the ingredients until you make a dough that does not stick to your hands. Then, wrap it in cling film and let it rest.

To prepare the filling, pour the milk, wheat, butter, cinnamon, vanilla and lemon peel into a saucepan. Cook over low heat for about 30 minutes, stirring occasionally. Turn off when the milk has completely thickened and set aside. Once the mixture has cooled, remove the lemon peel and add the sugar, candied fruit, the Aroma Millefiori, the eggs and the sifted ricotta. Mix until you obtain a homogeneous mixture.

Take 2/3 of the dough previously set aside, roll it out with a rolling pin and a little flour and place it in our Happy Day aluminium pan. Pour the wheat mixture inside and finish by adding strips made with the remaining shortcrust pastry. Cook in a preheated oven at 356° F for about 40 minutes and reduce the temperature to 320° F for the remaining 20 minutes. Leave to cool completely and serve with a sprinkling of powdered sugar.

To prepare the Neapolitan pastiera, we used the D24G aluminium cake pan.