Neapolitan Easter Pie

Ingredients

For the shortbread crust:

Butter 170g

Icing sugar 95g

Eggs 2

Flour 300g

For the filling:

Bulgur 100g

Milk 200ml

Lemon 1

Cinnamon 1/8 tsp

Sugar 60g

Salt 1 pinch

Ricotta cheese 150g

Orange juice 2.5 tsp

Egg yolk 2

Egg white 1

Orange zest 200g

Icing sugar 50g

For the shortbread crust, beat the butter until smooth, add the icing sugar, and beat until pale. Add the eggs one at a time, beating well, then add the flour. Knead the dough and divide it into two parts, one slightly larger than the other. Refrigerate for 20 minutes.

For the filling, pour bulgur and water in a 1:2 ratio, bring to a boil, and simmer for about 15 minutes. Let cool, then drain.

Bring the milk to a boil and add the bulgur, a slice of lemon peel, half the cinnamon, 1 tablespoon of sugar, and salt. Simmer over low heat until the milk is completely absorbed (40-45 minutes). Remove the lemon peel and let cool.

Candiled zest: Remove the peels from the citrus fruits. Boil them in water for a few minutes to remove the bitterness. Line a baking sheet with parchment paper. Dry the peels and spread them evenly on the baking sheet. Dust both sides with powdered sugar, using a ratio of 50 grams of powdered sugar per 200 grams of citrus peel. Dry for about 30 minutes at 50°C (122°F), then turn over and dry for another 30 minutes.

Squeeze excess liquid from the ricotta using a sieve or cheesecloth. Mix the ricotta with sugar, the grated zest of half a lemon, the other half of the cinnamon, the orange juice, and the candied zest. Add the yolks one at a time, whisking after each addition. Add the cooled bulgur mixture.

Whip the egg whites until stiff peaks form, then gently fold them into the mixture.

Grease a 23cm (9.5in) tart pan with butter. Roll out most of the dough and place it in the pan. Spread the filling over the dough and spread it out. Refrigerate for 30 minutes.

Preheat the oven to 180°C (350°F). Remove the remaining dough, roll it out, and cut into strips. Weave the dough into a lattice pattern (or other design), pressing it down around the edges. Bake for about an hour. The top of the pie should be nicely browned.

Reduce the temperature to 120°C and bake for about 10 more minutes. Check for doneness with a toothpick; it should come out clean.

Enjoy!