Pastiera, or Pastiera napoletana, is the most popolar cake of the Campania region. Today we offer a slightly modified version of the presentation, but the recipe is the original !

For the pastry:
1 kg flour
400g sugar
400g softened butter
10 g salt
lemon
5 eggs
Mix all ingredients very quickly and leave the pastry in the refrigerator.

To cook the wheat :
1 kg raw hulled wheat
1 l water
salt
A spoon of butter
Boil until the wheat is not opened. Close the pan and allow to dry. The next day, add 1.5 liters of milk, then boil.

For the filling:
900 g sieved ricotta
400 g sugar
1 kg cooked wheat
12 eggs
Grated lemon
Orange water
Candied pumpkin and orange
If the dough is hard to add a little bit of milk
Optional 1/2 kg custard.

Procedure:
Taking a part of pastry and line the bottom of a mold. Pour the filling into the pan. Pull the other pastry and cut the strips with the appropriate pastry cutter and create a grid on the pastiera. Brush it with an egg. Bake at 180 ° C for 1 hour and 30 minutes. Allow to cool.
Sprinkle with powdered sugar, slice and serve.

Recipe created by Chef Gregory Grippo at La Buca (one Michelin star) Cesenatico.

Thanks Greg!