Come fare la PASTIERA NAPOLETANA | La Cucina della Laura

Prepare the pasta frolla by mixing the flour, sugar, strutto, egg yolks, a pinch of salt, and grated lemon zest until a dough forms.

Roll out the dough and line a tart pan with it.

For the filling, combine the cooked grain, ricotta, egg yolks, sugar, and candied orange, mixing well.

In a separate bowl, whip the egg whites with the additional sugar until stiff peaks form, then gently fold into the filling mixture.

Pour the filling into the prepared crust and bake until set.

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