Italian Easter Cake: Pastiera Napoletana

🧂 Ingredients

• 300 g flour
• 150 g butter
• 150 g sugar
• 3 eggs
• 200 g cooked wheat

  grano cotto
• 400 cc milk
• 1 T butter
• 1/2 t pure vanilla extract
• 350 g fresh ricotta
• 300 g sugar
• 5 eggs
• 2 lemons
• 1/4 t orange blossom water

Instructions

• 1 Mix the flour with the butter using your fingertips.
• 2 Add the 150 g sugar and keep mixing. Then, add the 3 eggs.
• 3 Wrap finished dough in plastic wrap and refrigerate for 30 minutes or overnight.
• 4 Heat the pre-cooked wheat (grano cotto), milk, butter, and vanilla in a saucepan
  over low heat.
• 5 Continue to warm for about 20 minutes, stirring frequently.
• 6 Remove from heat and cool.
• 7 Combine the ricotta cheese, sugar, and 5 eggs, eggs, sugar. Add some lemon peel
  from the two lemons and the orange blossom water.
• 8 Continue mixing and when combined, add the grano cotto wheat mixture and
  continue to combine.
• 9 Roll out the dough, and place it into a greased pie pan. Remove the excess dough
  and set aside.
• 10 Pour the filling into the pan.
• 11 Create decorative strips from the leftover dough and place on top of the
  filling.
• 12 Bake for 80 minutes at 180 C. Cook and enjoy!

Nutrition Info