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Receta Pastiera Napoletana and its Secrets – Authentic Neapolitan Ricotta and Wheat Berry Easter Pie Step-by-Step

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Ingredientes

Pie Crust or “Pasta Frolla”
500 gr / 4 cups all-purpose flour
200 gr / 7 oz / 2 sticks lard/butter at room temperature (tradition says lard for longer shelf life)
200 gr / 1 cup granulated sugar
3 medium eggs
1 yolk
1 lemon zest (only the yellow part of the lemon, not the bitter white one)
Ricotta and Wheat Berry filling
550 gr / 1.2 lbs cooked wheat berries* (“cooked grain” or “grano cotto“)
400 ml / 1+3/4 cups whole cow’s milk
40 gr / 3 tbsp butter
a pinch of salt
600 gr / 1.4 lbs sheeps’s ricotta (or at least a mix with cow)
500 gr to 600 gr / 2 to 2.5 cups granulated sugar (I use 500 gr – ≈ 2 full cups)
7 medium eggs
1 orange zest or 5-8 drops of pure Sweet Orange essential oil (organic!!!)
1/2 tsp cinnamon (optional)
seeds from 1 vanilla bean or 1 1/2 tsp pure vanilla extract or vanilla bean paste
3-4 tbsp orange blossom water or 4 gr orange blossom flavouring or 8-10 drops of pure Neroli essential oil (organic)
70 gr / 1/2 cup chopped candied citron** - I don’t recommend getting the waxy, artificially coloured stuff…
Garnish
powdered sugar / icing sugar

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