Neapolitan pastiera: the original recipe of a great pastry chef to make the perfect dessert – Wine D

Ingredients

• 300 grams of sheep ricotta
• 200 grams of cooked wheat
• 240 grams of granulated sugar
• the peel of 1 organic and untreated lemon
• 50 grams of candied citron
• 50 grams of candied orange
• 50 grams of candied pumpkin (cucuzzata)
• 50 grams of whole milk
• 20 grams of butter or lard
• 2 whole eggs (about 125 grams) + 2 egg yolks (50 grams)
• vanilla (optional)
• 20 ml of orange blossom essence (orange blossom)
• pinch of cinnamon (optional)