For the pastry:
300 g. of flour
150 g. of lard or butter
150 g. of sugar
3 eggs
1 pinch of salt
For the filling:
200 g. of cooked wheat
4 dl. of milk
1 tablespoon of lard or butter
1 teaspoon of vanilla extract
350 g. of fresh sheep ricotta cheese
300 g. of sugar
5 eggs
80 g. of water of orange flowers
2 lemons
150 g. of cedar, orange peel, candied
icing sugar
PREPARATION:
Put to simmer the wheat with milk, lard (or butter), vanilla and sugar, until the grain appear unmade.
Pass the ricotta through a sieve and mix with 300 g. sugar, add 5 egg yolks and 3 whites beaten until stiff, the grated rind of two lemons, water of orange flowers and finely chopped candied fruit.
Prepare the pastry:
On the pastry put the flour and add the butter (or lard), sugar, yolks, whole egg and a pinch of salt.
Work quickly the dough into a mass equal and smooth and let rest, covered, for 1 hour..
As soon as the wheat has cooled (better if prepared the day before), add it to the ricotta and stir.
Spread one side of the pastry to obtain the desired thickness and line a baking-pan greased with lard or butter. Fill with the filling, taking care not to exceed the limit of five centimeters from the edge and with the remaining pastry create some strips you will place in the form of a grid over the filling.
Put in the oven at medium heat for an hour and a half or two hours, until the pastiera will be golden brown.
Let cool and sprinkle with powdered sugar.
Preparation time: 4 hours, 0 minutes, 0 seconds
