Neapolitan Pastiera with Thermomix®

To prepare the Neapolitan pastiera with Thermomix®, start with the shortcrust pastry: put the sugar and grated lemon and orange zest in the bowl 1, then pulverize for 10 seconds at speed 10. Gather everything on the bottom with a spatula 2 and repeat the operation for another 10 seconds, always at speed 10. Then add the 00 flour 3.

Also add the butter 4, the lard 5 and the salt 6.

Finally, pour in the honey 7, the egg 8 and the milk 9. Knead for 30 seconds at speed 5.

Once ready 10, transfer the dough to a lightly floured work surface 11 and compact it with your hands, forming a smooth dough ball 12.

Wrap the dough ball in plastic wrap and place it in the refrigerator for at least 6 hours before proceeding 13. In a clean and dry bowl, put the sheep's ricotta cheese and the sugar 14, then mix for 30 seconds at speed 4 15.

Transfer the mixture to a bowl, cover with plastic wrap in contact 16 and put it in the refrigerator for 6 hours. Pour the cooked wheat 17 and the milk 18 into the clean bowl.

Add the butter 19 and the grated lemon and orange zest 20 then cook for 20 minutes at 80° at speed 1 counterclockwise. After this time, blend for 15 seconds at speed 8 21.

Transfer the mixture to a bowl and cover with plastic wrap 22, then let it rest. After the resting time of the ricotta cheese, put it in the bowl together with the candied citron 23, also add 2 whole eggs and 1 yolk 24.

Also pour in the milk 25, the honey 26 and the orange blossom water 27, then mix for 1 minute at speed 4 counterclockwise.

Add the well-cooled cooked wheat 28 and mix for another minute at speed 3 counterclockwise. Leave the mixture in the bowl until ready to use 29. Preheat the oven to 180° in static mode. Take the shortcrust pastry from the refrigerator and divide it into 2 parts, one slightly larger than the other 30.

Roll out the larger part with a rolling pin on a lightly floured surface, until it reaches a thickness of about 3 mm 31. Roll the pastry on the rolling pin and unroll it on a flared pastiera mold of 20 cm (it is not necessary to grease and flour the mold) 32. Make the pastry adhere well to the bottom and sides, then remove the excess by passing the rolling pin over it and trimming with a knife 33.

Pour the prepared cream into the shortcrust pastry shell 34, then gently tap the mold on the work surface to eliminate any air bubbles 35. Roll out the remaining part of the dough and obtain 7 strips 1-2 cm wide 36.

Place the first four strips transversely on the pastiera, up to the edge 37, then arrange the remaining strips on top, so as to form a grid 38. Finally, remove the excess pastry. Bake the pastiera in the preheated static oven at 180° for about 50-55 minutes, placing it on the lowest shelf of the oven. Once cooked, let it cool completely before unmolding 39, then let it cool and sprinkle with powdered sugar. Your Neapolitan pastiera with Thermomix® is ready to be enjoyed!