Neapolitan Pastiera with Buffalo Ricotta from Campania PDO

Difficulty: High
Preparation: 50 minutes
Serves: 8 people

Ingredients:

● 300 g 00 flour
● 120 g Buffalo Butter
● 100 g sugar
● 300 g cooked wheat
● 200 ml milk
● Zest of 1 orange and 1 lemon
● 4 Buffalo Ricotta from Campania PDO 125g
● 180 g sugar
● 3 eggs
● 5 Buffalo Ricotta from Campania PDO 125g
● 80 g candied fruit
● 2 tablespoons orange blossom water
● Salt
● 1 orange and 1 lemon (to grate)
● 1 teaspoon wildflower honey

Method:

1. Prepare the shortcrust pastry by mixing flour, butter, sugar, eggs, and a pinch of salt. Let it rest in the fridge for 1 hour.
2. Cook the wheat with milk, Buffalo Butter, and citrus zest until creamy. Let it cool.
3. In a bowl, combine Buffalo Ricotta from Campania PDO, sugar, eggs, candied fruit, and orange blossom water, then incorporate the wheat.
4. Roll out the pastry, line the mold, and pour in the prepared mixture. Decorate with strips of pastry.
5. Bake in a preheated static oven at 180°C for approximately 50-55 minutes on the lowest rack of the oven. Let it cool completely and rest for 12 hours before serving.
6. Prepare the citrus-flavored Buffalo Ricotta from Campania PDO quenelle by working the Ricotta with honey, orange, and lemon zest until a smooth and fragrant cream is obtained. Form quenelles with two spoons and arrange them next to each slice of pastiera when serving.