Pastiera

Ingredients:
+ 500 g of pastry

FOR WHEAT:
+ 600 g of wheat soaked
+ ½ l of milk
+  20 g of lard
+ Zest of 1 orange
+ 1 vanilla pod
+ A pinch of salt

FOR THE FILLING OF CHEESE:
+ 500 g ricotta
+ 250 g of sugar
+ 4 eggs
+ 2 egg yolks
+ 150 g of candied fruits into small pieces
+ 1 teaspoon of cinnamon
+ 50 ml of water of orange flowers
+ Grated rind of 1 lemon

Directions:

Put grain in a saucepan with milk, lard, vanilla, orange peel and a pinch of salt; start to simmer and let it go for about 20 minutes, stirring constantly. Remove it from heat and stop the cooking by immersing the pot immediately in ice water.
Pass the ricotta through a sieve by dropping it into a large bowl, combine the sugar and all the spices, then incorporate the eggs, and finally the wheat. Mix everything well.
Grease and flour a mold for pastiera of 26 cm and wrap it with 2/3 of the pastry spread to a thickness of 3 mm, then pour the filling of grain and ricotta. With the rest of the dough prepare wide strips of about 2 cm and arrange them in a grid on the filling.
Put in a preheated oven at 160 degrees for about 90 minutes. If necessary, half cooked, cover with a sheet of foil. Let cool completely before serving sprinkle with powdered sugar.

 

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