Pastiera Neapolitan

Pour the pre-cooked wheat into the cold milk and cook over low heat for about 20 minutes, stirring continuously until you obtain a thick cream; vigorously stir with a knob of butter. Flavour with lemon zest and a splash of orange blossom water. Cool completely on a baking sheet to stop cooking: the consistency must be silky and not sticky.

Combine flour and cold butter cut into cubes, working with your fingertips until combined. a mixture sandy; incorporate the sugar and egg yolks quickly without heating the dough. Wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Roll out on a lightly floured surface to a uniform thickness before lining the pan.

Sift the ricotta and mix it with the sugar and beaten eggs until you get a smooth cream; add the cold wheat, the candied fruit Add the diced dough and the flavorings (orange blossom water, cinnamon, and vanilla) and mix gently. Line a shallow mold with the pastry, trim off the excess, fill, and level; cut and arrange the strips in a grid pattern, leaving vents for steam.

Bake in preheated oven Bake at 170°C (338°F) for 50–60 minutes, until lightly golden brown; cover loosely with foil if it browns too much. The center should be gently simmering and the crust should crackle slightly. Remove from the oven, cool on a wire rack, and refrigerate for at least 12 hours (preferably 24). Serve at room temperature with a sprinkling of powdered sugar.