Pastiera Napoletana

Ingredients:

For the pastry:

- 2 cups all-purpose flour

- 1/2 cup unsalted butter, softened

- 1/2 cup granulated sugar

- 2 large eggs

For the filling:

- 1 1/2 cups cooked wheat berries (also known as cooked wheat kernels or cooked wheat)

- 4 cups whole milk

- 1 cup granulated sugar

- Zest of 1 lemon

- Zest of 1 orange

- 1 teaspoon vanilla extract

- 4 large eggs

- 1/4 cup unsalted butter, softened

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon salt

- 1/2 cup candied citron, finely chopped

- 1/2 cup candied orange peel, finely chopped

- Powdered sugar, for dusting

Instructions:

1. Start by preparing the wheat berries. Rinse them well under cold water, then place them in a pot with enough water to cover them. Bring to a boil, then reduce the heat and let them simmer for about 1 hour or until they are tender. Drain and set aside.

2. To make the pastry, combine the flour, softened butter, sugar, and eggs in a mixing bowl. Mix until the dough comes together. Transfer the dough to a floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

3. Preheat your oven to 350°F (175°C).

4. In a saucepan, combine the cooked wheat berries and milk. Cook over medium heat, stirring occasionally, until the mixture thickens and most of the milk is absorbed. This will take about 20-25 minutes. Remove from heat and let it cool slightly.

5. In a large mixing bowl, combine the cooked wheat mixture, sugar, lemon zest, orange zest, vanilla extract, eggs, softened butter, cinnamon, nutmeg, salt, candied citron, and candied orange peel. Stir well to combine all the ingredients.

6. Take the pastry dough out of the refrigerator. Grease a 9-inch (23 cm) round cake pan with butter. Roll out two-thirds of the dough to fit the bottom and sides of the pan. Press the dough into the pan, making sure it covers the bottom and sides evenly.

7. Pour the filling into the pastry-lined pan, spreading it out evenly.

8. Roll out the remaining dough to make a top crust for the pastiera. You can either place the entire sheet of dough over the filling or cut it into strips and create a lattice pattern on top.

9. Bake in the preheated oven for about 1 hour or until the top is golden brown and the filling is set. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.

10. Once the pastiera is baked, remove it from the oven and let it cool completely in the pan. Once cooled, carefully remove it from the pan and transfer it to a serving platter.

11. Before serving, dust the top of the pastiera with powdered sugar.

Pastiera Napoletana is traditionally served at room temperature. Cut it into wedges and enjoy this delightful Italian Easter treat!

Note: This recipe is a traditional version of Pastiera Napoletana. It's important to note that the preparation and ingredients might vary slightly based on regional and personal preferences.