This Neapolitan Easter pie has become so well loved it is now available year around, and you will see it especially during the Easter season in pasticcerie throughout the boot. Don’t let it pass you by. It’s beguiling aromas of orange flower captivate, and could easily sweep you away to an exotic Moroccan oasis. A sweet, crumbly cookie crust holds that dense aromatic interior. The filling is composed of fresh ricotta, candied citrus, orange or lemon peel, plump boiled wheat grains and a dash of that evocative orange flower water. Don’t let the candied fruit scare you; it plays nice, an unobtrusive supporting actor enhancing the citrus aromas. Consider it a variation of rice pudding, the wheat grains becoming soft and tender, plump with sweet boiled milk; they maintain a bit of texture but yield to the tooth. Creamy ricotta, rather than cream or custard, rounds out the flavors, creating a smooth background for all the other ingredients.
Reccomended: Pasticceria Stefania, Via Guglielmo Marconi, 26, Florence.
Or visit this link from Italian food expert Emiko Davies for a wonderful recipe.