Step by Step

• • 1
    

  • Preparation of the Pastiera

    1) Prepare the pastry. Put 400 grams in the mixer flour, 1 pinch of salt and 200 grams of cold butter into small pieces, blend until you have a crumbled mixture, then add the last grated 1 untreated lemon, 200 gr of sugar, 2 yolks and theegg whole, operates the appliance again until a homogeneous paste is obtained; transfer it to the floured pastry board, work it quickly to compact it, then form a ball, wrap it in the film and put it in fridge for 30 minutes.

• • 2
    

  • 2) Season the wheat. Take the wet grain (already cooked and drained), and put it in one casserole with the milk, a spoonful of sugar, a knob of butter, the grated rind of 1/2 Orange untreated and the pod of vanilla; cook about 10 minutes, until obtaining a thick and creamy mixture. Remove it from the heat and let it cool.

• • 3
    

  • 3) Prepare the filling. Pass the ricotta cheese sieve it into a large bowl and work it with the remaining sugar (170 gr) for a few minutes, until you get a cream glossy.

• • 4
    

  • 4) Shell the remaining eggs is keep the egg whites aside and add the egg yolks to the ricotta cream and mix the ingredients well with a wooden spoon. Then combine the grain (remove the vanilla), theorange flower water, the cinnamon and the candied fruit a diced, and mix the mixture with a spatula.

• • 5
    

  • 5) Complete the filling. Mounts egg whites until stiff and gently incorporate them into the mixture.

• • 6
    

  • 6) Prepare the shell of pastry. Place the pastry on a sheet of baking paper and roll it out with the floured rolling pin to a thickness of 3-4 mm; slide it into one aluminum baking tray with 4-5 cm high flared edges diameter of 26 cm, buttered and floured. Make the dough stick to the bottom and edges and cut away the excess.

• • 7
    

  • 7) Farcisci. Pour the filling into the shell of pastry and it will have to reach a little below the edges of the dough.

• • 8
    

  • 8) Complete and cook. Roll out the remaining dough and make strips with a notched wheel about 1.5 cm wide; place them on the filling forming a grid. Cut the excess dough, put the cake in oven to 180 ° C is cook for 50-60 minutes. Take it out of the oven and let it rest for at least a day.

• • 9
    

  • 9) Decorate is servants. Before serving the pastiera dust it with icing sugar sieved through a sieve.