Pastiera Napoletana (Neapolitan Wheat Berry Pie)

• Milk100ml whole
• Cinnamon1/2 teaspoon ground
• Orange zest1 teaspoon
• Candied orange peel50g diced
• Orange blossom water1 tablespoon
• Candied citron25g diced
• Wheat berries200g pre-cooked
• Powdered sugarfor dusting
• Sugar100g granulated
• Sugar150g granulated
• Butter160g cold
• Egg3 large
• Flour300g all-purpose
• Ricotta cheese250g fresh
• Egg yolk2 large
• Vanilla extract1 teaspoon

How to Make It

• 1

  Prepare the shortcrust pastry (pasta frolla): In a large bowl, combine 300g all-purpose flour and 100g granulated sugar. Add 150g cold butter cut into small cubes and rub it in quickly with your fingertips until the mixture looks like coarse crumbs. Add 1 large egg and 2 large egg yolks and gently knead until a smooth, soft dough just comes together. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

• 2

  Prepare the wheat berry filling: In a saucepan, combine 200g pre-cooked wheat berries with 100ml whole milk and 1/2 teaspoon ground cinnamon. Simmer gently over low heat for 10-15 minutes, stirring occasionally, until the milk is mostly absorbed and the mixture is creamy. Let it cool completely.

• 3

  Make the ricotta cream: In a separate large bowl, combine 250g fresh ricotta cheese with 150g granulated sugar. Beat with a whisk until smooth and creamy, ensuring no lumps remain. Stir in 2 large eggs, 50g diced candied orange peel, 25g diced candied citron, 1 teaspoon orange zest, 1 tablespoon orange blossom water and 1 teaspoon vanilla extract.

• 4

  Gently fold the cooled wheat berry mixture into the ricotta cream. Mix until just combined. This aromatic filling should be prepared at least a few hours, or ideally the day before, to allow the flavors to meld and deepen. Cover and refrigerate.

• 5

  Preheat your oven to 160°C (325°F). Grease a 24cm springform pan with 10g butter and dust it lightly with flour. Retrieve the chilled pastry dough. On a lightly floured surface, roll out about two-thirds of the dough to a thickness of 3-4mm, large enough to line the bottom and sides of the prepared pan.

• 6

  Carefully transfer the rolled pastry into the springform pan, pressing it gently against the bottom and up the sides. Trim any excess dough from the edges, reserving it. Pour the prepared ricotta and wheat berry filling evenly into the pastry-lined pan.

• 7

  Roll out the remaining one-third of the pastry dough and cut it into strips, approximately 1.5cm wide. Arrange these strips in a lattice pattern over the top of the pie. Press the ends of the strips onto the pastry rim to seal.

• 8

  Bake for 60-75 minutes, or until the pastry is golden brown and the filling is set but still slightly soft in the center. The aroma in your kitchen will be incredible! If the top browns too quickly, you can loosely tent it with aluminum foil.

• 9

  Remove the Pastiera from the oven and let it cool completely in the pan on a wire rack. This is crucial for it to set properly; do not unmold it warm. Once completely cool, sprinkle generously with powdered sugar before slicing and serving. It tastes even better the next day.