Pasta (2)

The casing is a common pastry.

For the filling, Cook corn covered with the suet or butter for a couple of hours and prepare the custard with egg yolks, 1/2 l of milk, 3 tablespoons full of sugar and three tablespoons of flour.

Passed or puree the cottage cheese and mix in remaining sugar, egg yolks, water flowers, candied fruit, cream and, finally, the egg whites.

For the pasta there are two schools and two flavours: there are those who wants low 3-4 cm.

and there are those who prefer on 5-6 cm.

because it is more moist and fragrant.

With the dose that I have given you a rather high pasta in a pan of 27-28 cm.

in diameter or a lower and wider still.

I felt you rather generous doses because it is a dessert that is eaten in days when there are multiple tablemates: not to hurt easily, and you can consume it within 4-5 days.

Moreover, it seems to me absurd to do a job so processed only for few people.

Roll out 2/3 of the dough and as usual the lined baking pan that you will fill with the stuffing.

The upper part of this sweet, rather than completely closed, must be shielded from strips of dough about 2 cm wide.

crossed to the grid.

After the dough, cut wide so these strips and put them first on the one hand, leaving between one and the other about 3 cm.

away, then the other, so they remain in view of filling lozenges.

Put in the oven already warm to moderate heat and simmer for 40-45 minutes if you've made a low and pasta for nearly an hour if the pastiera will be high.

Turned off the oven put the dessert to cool off if touched in the middle with your fingertips will seem like dry; Let it cool in the oven if you will still be a little soft.

The pastiera however should not be too dry.

When is cold sprinkle icing sugar: it is best to eat it the next day, and lasts for several days.

Will only improve in the meantime.