Neapolitan pasta

The ingredients listed are for 2 about 2 kg pastiere.

Prepare the pastry by mixing the flour with sugar and salt and arrange a fountain on the countertop. Joined at the heart, lard and eggs to taste grated lemon zest. Knead quickly, just enough to mix the ingredients. Formed into a ball, cover with plastic wrap and refrigerate. For the filling: place the wheat cooked in a casserole with lard and cover of cold water up to exceed it by a finger.

Cook in a Bain-Marie until the water has been absorbed and become creamy. Let cool to room temperature. Sift the ricotta and mix in a bowl with sugar and wheat annealed. Beat the eggs in another bowl with chopped candied diced very small and fragrant with orange flower water. Mix well until the two compounds will be amalgamated and soft consistency.

Preheat oven to 200-220°. Roll out with a rolling pin the pastry into a thin pastry lined two moulds or better two turns 27 cm aluminium, diameter 4.5 cm high, leaving aside some dough for the strips. Put the filling in moulds, level it and edged by folding the dough to cornice. Cut the remaining pastry strips and place them in a grid over the surface of the cake.

Bake and cook for 1/2 hour, lower the temperature to 180-190° and continue baking for another 30 or 40 minutes; the pasta should be caramelized, Golden on the surface and inside moist again (in fact the higher, more is good). Remove from oven and let cool in the wheel for at least 3 hours before serving, but it is excellent the next day and the one after. Sformarla and not sprinkle icing sugar individual slices until serving.