Pastiera Napoletana

Method

1. Sift the flour and salt. Form a fountain on the work surface, add butter, lard, and sugar. Start mixing the fats with the sugar.
2. Add honey and continue mixing. Add milk and the grated zest of orange and lemon. Incorporate the flour gradually and mix gently until a smooth dough forms. Wrap and refrigerate for 1 hour.
3. For the filling, place the precooked wheat in a saucepan with milk, butter, a pinch of salt, and strips of orange and lemon peel. Bring to a gentle boil, pressing the wheat with a fork. Remove from heat and let cool completely. (This can be done the day before.)
4. Pass the sheep ricotta through a sieve into a bowl. Add sugar and mix well. Refrigerate for 1 hour.
5. Remove the citrus peels from the cooled wheat. Add candied citron (cedro) if using. Blend for 2–3 seconds if you prefer a smoother texture (optional).
6. Remove the ricotta mixture from the fridge. Add honey and stir. Then combine with the wheat mixture.
7. Beat 2 whole eggs and 1 egg yolk. Add orange blossom water, grated orange zest, and grated lemon zest. Incorporate the eggs into the ricotta-wheat mixture in two stages, mixing gently.
8. Roll out about 3/4 of the chilled shortcrust pastry to a thickness of 3–4 mm. Line a 20 cm diameter cake tin (buttered and floured) with the pastry, pressing it well into the edges. Prick the base with a fork.
9. Pour the filling into the pastry shell.
10. Roll out the remaining pastry and cut into strips. Arrange the strips in a lattice pattern over the filling, pressing the ends onto the edge of the tin.
11. Bake in a preheated oven at 180°C (350°F) for 50–55 minutes, until golden.
12. Let the pastiera cool completely in the tin, then dust with icing sugar. Allow it to rest for at least 24 hours before serving for best flavor.