Let’s prepare the Italian traditional Easter dessert par excellence: the pastiera. A Neapolitan Easter pie lined with pastry crust and filled with cooked wheat, ricotta, citron and candied orange.
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★ INGREDIENTS (8 sevings)
Cake flour 315 g
Lard 180 g
Sugar 135 g
Egg yolks 3
FILLING
Milk 250 g
Cooked bulgar 350 g
Lard 30 g
Lemon zest 1
CREAM
Cow’s milk ricotta cheese 200 g
Sheep’s milk ricotta cheese 200 g
Sugar 350 g
Eggs 3
Diced candied citron 50 g
Diced candied orange 50 g
Orange blossom water (or orange liqueur) 15 g
Cinnamon 1 pinch
Vanilla pod 1
Lard a.n.
Cake flour a.n.
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