LA MIA RICETTA AGGIORNATA!

This Easter dessert is enjoyed by so many, each with their own recipe, their own measurements, and their own secrets. This is the recipe that, after numerous trials over the years, I feel truly worth trying. Creamy on the inside, with a crumbly shortcrust pastry base. Fragrant, citrusy, rich. Just as a perfectly made pastiera should be. As I said, this is the pastiera I like, and I know everyone makes it differently. Some use lard instead of butter, some reheat the wheat, some add citron, some prefer it without cream. The beauty of cooking and these traditional recipes lies in this; everyone has their own. This is a slightly different version than the classic Neapolitan pastiera. 1:20: RICOTTA 2:02: CUSTARD CREAM 4:13: COOKED WHEAT 5:19: SHORTCRUST PASTRY 7:26: FILLING 9:50: ROLL OUT AND ASSEMBLY 12:29: BAKING Ingredients for a 28cm pastiera For the pastry: 500g 00 flour 200g butter 180g powdered sugar 25g wildflower honey 1 egg and two egg yolks Vanilla to taste Orange and lemon zest to taste A pinch of cinnamon Pinch of salt to taste For the filling: 400g cooked wheat 30g butter 220ml whole milk 600g ricotta cheese 280g granulated sugar 450g custard* 2 ​​eggs 150g candied orange 1/2 teaspoon orange blossom 1 teaspoon wildflower icing 1 teaspoon cinnamon Orange and lemon zest to taste For the custard: 350ml milk 4 egg yolks 40g cornstarch 75g sugar Vanilla to taste Orange and lemon zest to taste Method Prepare all the ingredients the day before and assemble them the next day. For the pastry, arrange the flour, sugar, honey, salt, and flavorings on a work surface. Add the cold butter and begin kneading, using the classic sanding technique. At this point, you can add the eggs. Knead until the dough is smooth, taking up to 5 minutes. Refrigerate to cool for at least 2 hours. In a bowl, combine the ricotta and sugar. Whisk together. The ricotta will soften and become much creamier; this is a very important step. Cover with plastic wrap. If possible, refrigerate the ricotta overnight to drain. Separately, prepare the cooked wheat by placing it in a pan with butter (traditionally lard) to dry. Add the milk; it should only absorb the flavor and dry slightly. Set aside to cool. For the custard, heat the milk with the citrus fruits. Separately, prepare the classic batter with the egg yolks, sugar, cornstarch, and vanilla, if desired. As soon as the milk almost boils, dissolve the egg yolks, gradually adding it to the batter, and return the mixture to the heat. Stir constantly until cooked, about 7-8 minutes; it should return to a boil and thicken nicely. Watch out for lumps! If there are a lot of them, you can also blend it. I RECOMMEND ONLY WHEN IT'S HOT. However, if you're constantly checking on it over the heat, I'm sure there won't be any problems. Cover with plastic wrap and now I recommend taking a break. The next day, prepare the filling by combining the ricotta with the cream, then the candied orange, cinnamon, and orange blossom. Add the wheat and fold in. Add the two additional eggs only at the end. Roll out the well-floured pastry to 0.5 cm. It's quite thick, but the pan is very large and the filling is heavy, so it's fine. Whenever you have a "heavy" filling, the pastry should be thicker. Line the 28 cm pan and prick the base. Pour in the filling and finish with the classic 7 strips, about 1/1.5 cm wide. Bake at 165°C (325°F) for 1 hour. For the last 10 minutes, place a spoon in the oven for a more even and gentler cooking. Remove from the oven and wait AT LEAST 1 DAY before cutting. HAPPY EASTER EARLY!! Videomaker: Website: www.matteosartorello.it YT: @MatteoSartorello01