Pastiera
Instructions
Boil wheat in plenty of water for about an hour, then leave it to drain and put it back on the heat with milk, lemon rind (whole), a pinch of cinnamon, a pinch of salt, half an ounce of sugar and cook on moderate fire until completely reduced liquid.
Then cool the lemon zest.
For the dough: mix the flour with the sugar, lard, 4 egg yolks and a pinch of salt (if it is too dry, add a whole egg).
Work far enough and put it to rest in a cool place.
For the filling: combine the corn the sieved ricotta, sugar, grated lemon zest, diced Citron, a pinch of cinnamon and the orange flower water, egg yolks with wire and four egg whites.
Roll out the dough with a thickness of a few millimeters, into a disk about 30 cm.
in diameter and line with a greased baking of butter; pour the filling into the Pan and finish by drawing on the surface of the strips to form lattice.
Cook the pasta in hot oven for about 90 minutes, and then after cooled, sprinkle with icing sugar.
Ingredients and dosing for 4 persons
- For the dough:
- 300 g of flour
- 150 g of sugar
- 80 g of lard
- 4 eggs
- Vanilla sugar
- == 1 lemon (zest)
- Salt
- For the filling:
- 500 g of ricotta
- 300 g of sugar
- 500 g of canned wheat
- 100 g of candied citron
- 50 g of butter
- 6 eggs
- == 1 lemon (zest)
- 50 cl of milk
- 1 little bottle of orange flower water
- Cinnamon powder
- Salt