Ingredients for the Neapolitan Pastiera:

• 500g puff pastry
• 1 box of cooked wheat
• 500g Ricocrem ricotta cream
• 200ml milk
• 30g butter
• 4 eggs
• zest of 1/2 lemon
• 35g candied lime
• 35g candied orange
• 1 phial of orange flower flavouring
• 1 pinch of salt.

Preparation of Neapolitan Pastiera

Mix the wheat and milk in a pot over a slow flame until soft. Add the butter and mix for 5-6 minutes. Turn off the heat and add the lemon zest, salt and ricotta cream. Mix and leave to stand for a few minutes. Roll the puff pastry and place it in a dish greased with butter and dusted with flour; put a bit to one side. Beat the egg whites until stiff; add the yolks to the wheat along with the candied fruit and egg whites. Mix and pour into the dish. Cut the pastry put aside into strips to decorate the top of the pie. Bake in an oven at 180°C for 1 hour. Turn off the heat and leave in the closed oven for another 30 minutes. Cool well before serving.