Pastiera Classica Napoletana 😍

Classic Pastiera Shortcrust Pastry: 👇🏼🔝 250 g of 200/220 w weak flour ✅ 100 g of butter ✅ 100 g of sugar ✅ 1 egg 70 g N.B. Weigh the egg: if it weighs 50g, add 1 yolk. ✅ Grated orange peel ✅ 2g baking soda or 2g baking powder ✅ For the filling: 👇🏼🔝 250g cooked wheat ✅ 250g sheep's or cow's milk ricotta ✅ 200g sugar ✅ 3 egg yolks 60g ✅ 35ml milk ✅ 20g knob of butter ✅ A pinch of salt ✅ 1 tablespoon of Roma Millefiori 100g orange cubes or candied fruit of your choice ✅ Grated orange peel ✅ If desired, you can substitute orange blossom flavoring for the orange peel. ✅ 24-cm aluminum baking pan Slow cooking: 170 degrees static for 1:45 hours and 5-6 minutes, fan-assisted in the center of the oven ✅ Quick cooking: 190 degrees static in the center of the oven for 1 hour ✅ N.B. Not all ovens cook the same way; perhaps since I have a new oven, this is how long it takes for me. If you have an older oven, it might take longer than mine. However, it's easy to check if it's cooked. Just shake it a little in the oven and see if the liquid center of the filling still moves. When it stops, it's cooked. 😍