Traditional Neapolitan Pastiera

Method

1. Mix butter and lard with sugar. Add water little by little, then flour. Knead briefly until combined. Let the dough rest wrapped in plastic for at least 30 minutes.
2. (Optional) If you want a softer and creamier wheat, cook the precooked wheat in a little milk until softened.
3. Sieve the sheep ricotta into a bowl.
4. Add sugar to the ricotta and mix until absorbed.
5. Add the cooked wheat (or directly the precooked wheat) to the ricotta mixture.
6. Beat the eggs lightly (do not whip) and add them little by little to the mixture.
7. Add a pinch of salt.
8. Add orange flower water.
9. Add candied orange.
10. (Optional) For best results, let the filling rest overnight in the refrigerator; it will become glossier.
11. Dust the work surface with flour and roll out the pastry dough.
12. Grease a pastiera mold (or use distaccante) and line it with the rolled dough.
13. Prick the bottom with a fork.
14. Fill the mold with the filling.
15. Use the leftover dough to cut strips and arrange them on top in a lattice (7 strips traditionally, representing the decumani and cardini).
16. Bake in a preheated static oven at 200°C for 50 minutes to 1 hour. Allow to cool completely before cutting and serving.