Pastiera Napoletana

Method

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1. Rub the butter into the flour, then work in the sugar, eggs, yolk, lemon zest and salt to a smooth pastry. Wrap and refrigerate 1 hour.

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2. Cook the wheat berries with the milk, butter and lemon zest over low heat 15 minutes, stirring, until creamy. Cool.

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3. Beat the ricotta with the sugar until smooth, then beat in the egg yolks one at a time.

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4. Fold in the cooled wheat, the candied peel, orange flower water and cinnamon.

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5. Whisk the egg whites to soft peaks and fold them through.

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6. Line a 26 cm tin with three quarters of the pastry, pour in the filling and level it.

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7. Roll the rest into strips and lay them over in a diamond lattice, seven strips each way.

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8. Bake at 160C fan / 180C / gas 4 for 1 hour 15 minutes, until the lattice is bronzed and the centre barely wobbles.

   Mark done Start 1 hr timer

9. Cool completely in the tin, at least 4 hours, before dusting with icing sugar and cutting.

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Chef’s Tips

• Two teaspoons of orange flower water. More is soapy.
• Cook the wheat in milk first or it stays gritty.
• Cool it completely in the tin. A warm pastiera runs.

Pairing Suggestions

• Espresso
• A glass of passito
• Made three days ahead

Storage & Reheating

At room temperature under a cloth for 4 days, and better on the third. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.