Neapolitan Pastiera

Ingredients

• 500g Ricotta cheese
• 300g Cooked wheat berries
• 250g Sugar
• 5 Eggs
• 2 EL Orange blossom water
• 1 TL Lemon zest, grated
• 1 TL Cinnamon
• 1 Shortcrust pastry
• 1 Prise Salt

Instructions

1. Cook wheat berries in plenty of water until tender, then drain and let cool. This step can also be done the day before.
2. For the ricotta cream, mix ricotta cheese, sugar, eggs, orange blossom water, lemon zest, and cinnamon in a large bowl until smooth.
3. Gently fold the cooked wheat berries into the ricotta cream and mix well. Add a pinch of salt.
4. Place the shortcrust pastry in a greased and floured baking pan and pull up the edges. Spread the ricotta cream evenly over the dough.
5. Form lattice strips from the remaining dough and arrange them decoratively on the Pastiera.
6. Bake the Pastiera in the preheated oven at 180°C (350°F) for about 60 minutes, until golden brown and the filling is set.
7. Remove the baked Pastiera from the oven and let it cool completely before serving. It tastes best chilled.

Nutrition