Neapolitan Pastiera: the original recipe with filling and tips for making it at home

FOR THE
SHORTCRUST PASTRY 00 FLOUR
500 g SUGAR

200 g
BUTTER OR LARD
200 g
MEDIUM EGGS
3
LEMON (zest)
1
CHEMICAL YEAST 1 pizza

SAVOURY
1 pizza
FOR THE WHEAT CREAM
COOKED WHEAT
580 g
WHOLE MILK
300 grams
BUTTER
30 g
LEMON (ZEST)
1
ORANGE (ZEST)
1
FOR THE RICOTTA CREAM
SHEEP’S RICOTTA (OR COW’S RICOTTA)
700 g
CRYSTALLIZED SUGAR
500 g EGGS

8

CANDIED ORANGE AND CIMINO 100 grams
ORANGE BLOSSOM FLAVOUR
1 thread
VANILLA EXTRACT
1 cup