How to make Neapolitan pastiera with fresh ricotta and candied fruit, recipe with cooked buckwheat flavored with orange blossom for a more intense aroma.
Ingredients 12 people
- 150 g approx. of cooked buckwheat or rice
- 500 g of fresh ricotta
- 5 dl of milk
- 450 g of ready-made shortcrust pastry
- 1 lemon
- 5 eggs
- 200 g of sugar
- 1 ampoule of orange blossom water
- cinnamon powder
- 3 tablespoons of chopped mixed candied fruit
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Neapolitan pastiera preparation
In a pan heat the milk with the lemon zest, when it starts to boil add the cooked buckwheat and mix.
After cooking for about 4 minutes, remove from the heat and drain.
If rice is used, it must be cooked before draining.
In a bowl beat the 5 egg yolks with the sugar, add the ricotta, the orange blossom water and a pinch of cinnamon.
Combine the warmed wheat or rice with the chopped candied fruit.
Stir and mix in the stiff egg whites.
Spread the pastry on the cake pan lined with parchment paper, leaving some to one side to make the strips.
Pour the ricotta mixture over the pastry, level the surface and arrange the pastry strips horizontally and vertically.
Bake in the preheated oven at 180 degrees for about 45 minutes.
