The Neapolitan Pastry Maker

A classic dessert during the Easter period but, with its citrus fragrance, it is pleasant all year round.

Ingredients:

• Shortcrust pastry https://www.ilbelloincucina.com/p/shortcrust-pastry-pasta-frolla.html                                     
• Flour type00 350g
• Butter 170g 
• Whole eggs 2
• Orange peel 5g
• Salt 1 pinch

Filling:

• Fresh Ricotta 350g
• Sugar 240g
• Milk 210mL 
• Pre-cooked wheat 320g
• Whole eggs 2
• Candied fruit (cedar and orange) 150g 
• Orange peel 5g
• Lemon 1
• Salt 1 pinch
• Orange blossom water 2 teaspoons

Procedure:

We prepare the shortcrust pastry base following the recipe La Pasta Frolla on this blog and let it rest in the fridge, covered with a sheet of transparent film, for at least an hour.

In the meantime we prepare the filling. Put on the fire, over medium heat, a pot with 210mL of milk, 320g of precooked wheat, the rind of an orange and 30g of sugar. Bring to the boil, continuing to turn with a wooden spoon, until the milk is completely absorbed, turn off and let it cool.

In a bowl, work the ricotta cheese with the remaining sugar, then add 2 eggs, 1 pinch of salt, orange blossom water and candied fruit. Mix well with a ladle and add the cooked wheat with the milk. Let it rest while spreading the shortcrust pastry on a clean and floured surface. Lay the shortcrust pastry spread in the buttered and floured cake mould, forming edges about 5cm high. We also keep some of the dough for the decorations.

Pour in the cream of wheat and ricotta and decorate the surface with strips of shortcrust pastry (the original pastry tin should have seven crossed strips).

We bake at 180°C for 110 minutes, until golden brown. Let it cool at least 10 hours before serving.

Tips:

• We can replace the candied fruit with raisins or chocolate chips.