Pastiera Napoletana

Name: Pastiera Napoletana
Total time: 9000 s
Yield: Serves 12 servings
Ingredients: 1 jar cooked wheat, about 1 lb (500 grams); 1 1/4 cups milk (300 ml); 1 tablespoon butter; 3 cups ricotta cheese (about 700 grams); 3 1/2 cups sugar (about 700 grams); 7 eggs; 1 1/4 cups pastry cream (about 300 grams); 2 vials orange blossom water; 2 vials millefiori essence; 1 small cup limoncello; A few drops vanilla extract; 4 oz candied fruit, diced (about 120 grams), as desired; 4 cups all-purpose flour (about 500 grams); 1 cup sugar (about 200 grams); 7 oz butter (about 200 grams); 3 whole eggs; Grated orange zest

Carmen @carmenheartandsoul @carmenheartandsoul

Pastiera Napoletana has ancient origins, dating back to the times of the siren Parthenope and the legendary Ulysses.

Carmen @carmenheartandsoul @carmenheartandsoul

Pastiera Napoletana has ancient origins, dating back to the times of the siren Parthenope and the legendary Ulysses.

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Ingredients

2 hours 30 minutes

Serves 12 servings

1 jarcooked wheat, about 1 lb (500 grams)
1 1/4 cupsmilk (300 ml)
1 tablespoonbutter
3 cupsricotta cheese (about 700 grams)
3 1/2 cupssugar (about 700 grams)
7eggs
1 1/4 cupspastry cream (about 300 grams)
2vials orange blossom water
2vials millefiori essence
1small cup limoncello
A fewdrops vanilla extract
4 ozcandied fruit, diced (about 120 grams), as desired
For the pastry crust:
4 cupsall-purpose flour (about 500 grams)
1 cupsugar (about 200 grams)
7 ozbutter (about 200 grams)
3whole eggs
Grated orange zest

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Steps

2 hours 30 minutes

1

Pour the cooked wheat into a saucepan with the milk and butter. Bring to a boil and stir until the mixture becomes creamy. Let it cool completely.
2

Once cooled, add the ricotta, sugar, eggs, vanilla, orange blossom water, millefiori essence, limoncello, candied fruit, and pastry cream. Mix well; the mixture will be quite liquid.
3

Prepare the pastry crust by mixing together the sugar, butter, and grated orange zest. Add the eggs and flour, then knead into a smooth dough. Wrap and chill in the refrigerator for about 30 minutes.
4

Roll out the pastry dough with a rolling pin and line a large, greased tart pan. Prick the bottom with a fork and pour in the wheat and ricotta filling. Cover the top with strips of pastry dough in a crisscross pattern.
5

Bake in a preheated oven at 350–400°F (180–200°C) for about 1 hour. Adjust the time as needed for your oven. Let the pastiera rest; it will taste best the next day!
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