Name: Neapolitan Ricotta and Wheatberry Pie
Cook time: 1 hr
Total time: 13 hrs
Yield: Makes 10 servings
Ingredients: 1/2 cup hulled soft wheatberries*; 2 1/4 cups plus 3 tablespoons all-purpose flour; 1/2 cup plus 1/3 cup sugar; 1 teaspoon baking powder; 1 teaspoon salt; 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into pieces; 3 whole large eggs; 4 cups cold water; 4 large egg yolks; 1 tablespoon cornstarch; 1 1/4 cups milk; 1 teaspoon vanilla; 1 pound fresh ricotta; 1/2 teaspoon orange-flower water**; 1 1/4 teaspoons finely grated fresh orange zest; 2 tablespoons finely chopped candied citron***; 1/4 teaspoon cinnamon; *available at natural foods stores and Middle Eastern markets; **available in the supermarket 's bar section or in the baking aisle, or by mail order from Kalustyan's (212-685-3451); ***available at specialty foods shops and some supermarkets; a fluted pastry wheel

Neapolitan Ricotta and Wheatberry PieRomulo Yanes

(Pastiera Napoletana)

"My mother, who is a native of Calabria, Italy, but now resides in Brooklyn, learned to make the Neapolitan specialty, pastiera napoletana, from her sister-in-law when my parents were married, in 1941," writes Marie Pacella of Howard Beach, New York. "Since then, our family and close friends look forward to having this pie every Easter. My mother and my daughter and I still get together to make them—it has become a family tradition.

Recipe notes

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