Pastiera napoletana

To prepare the pasta frolla, combine 300g of 00 flour and 100g of granulated sugar in a large bowl. Add 150g of cold, cubed unsalted butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.

Make a well in the center, add 2 of the Eggs and 5g of Lemon zest. Mix with a fork, then gently bring the dough together with your hands until it forms a cohesive ball. Do not overwork. Flatten into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

In a saucepan, combine the 300g of Cooked wheat berries (grano cotto), 250g of Whole milk, 20g of Unsalted butter, and 3g of Lemon zest. Bring to a gentle simmer over medium-low heat, stirring frequently, until the mixture thickens and becomes creamy, about 15-20 minutes. Remove from heat and let cool completely.