The pastiera is a Neapolitan Easter dessert made from shortcrust pastry, with wheat cream, ricotta and candied fruit.

Here’s a formatted recipe for Neapolitan pastiera:

Neapolitan Pastiera Recipe

• Ingredients:•
• 300g wheat berries
• 1 liter milk • 300g sugar
• • 500g ricotta cheese
• • 6 large eggs
• • 1 lemon zest
• • 1 orange zest
• • 1 tsp vanilla extract
• • 50g candied citron
• • 50g candied orange peel
• • 50g candied lemon peel
• • 50g candied cherries
• • 50g cooked wheat
• • Confectioners’ sugar (for dusting)
• • Pastry dough (for lining the pan)

Instructions:

1. Prepare the Wheat Berries: • Soak the wheat berries in water for at least 3 days, changing the water daily. Then, cook them in milk over low heat until soft. 2. Make the Filling: • Preheat the oven to 180°C (350°F). • In a large bowl, mix together the cooked wheat, ricotta cheese, sugar, eggs, lemon zest, orange zest, vanilla extract, and candied fruits until well combined. 3. Line the Pan: • Roll out the pastry dough and line a 9-inch round baking pan, making sure to cover the bottom and sides evenly. 4. Fill the Pie: • Pour the filling mixture into the pastry-lined pan, spreading it out evenly. 5. Bake: • Bake in the preheated oven for about 1 hour, or until the filling is set and the top is golden brown. 6. Cool and Serve: • Allow the pastiera to cool completely in the pan before removing and transferring to a serving dish. • Dust the top with confectioners’ sugar before serving.

Enjoy your delicious Neapolitan pastiera!