Pastiera pie/with ricotta and wheat

18526 NEAPOLITAN PASTA 6 PEOPLE INGREDIENTS 200 g 00 flour, 75 g butter, 75 g sugar, 1 egg, a pinch of salt. For the filling: 130 g wheat flour, 2 cups of milk, 1 lemon zest, 1 tablespoon butter, 300 g cheese, 200 g sugar, 3 egg yolks, 2 egg whites, 100 g candied orange and Citron, 1 tablespoon of flower water d? Orange, a pinch of cinnamon powder, 3 tablespoons of vanilla icing sugar, 1 egg yolk for Brown pasta, a pinch of salt. Preparation: 45 minutes cooking time: 2 hours and 30 minutes Soaking: 5 days Rest: 60-minute CASE Soak the corn for 5 days in cold water, changing the water every day; drain, rinse in plenty of water, drain again. Put it in a pot, cover with cold water, bring it to a boil and cook to fresh fire for an hour. When cooked, drain the beans and place back into the pot, add the milk, lemon zest, butter and a pinch of salt. Boiled sweet heat until milk is completely absorbed (30 minutes) and grains completely opened; then let it cool. Formed a fountain on the work surface with flour, put the butter and chopped, egg, sugar and a pinch of salt; knead quickly with your fingertips until mixture is homogenous, formed a ball, slightly infarinatela, wrap it in plastic and let rest in refrigerator for 60 minutes. Pass the ricotta through a sieve by dropping it in a large bowl, add the sugar and knead dough for 5 minutes with a wooden spatula. Add lightly beaten egg yolks a little at a time and stirring. Add boiled wheat also, cinnamon, orange blossom water and salt; cut the candied fruit into cubes of 5 mm to the side and blend the mixture. Heat the oven to 200° c and grease a baking tray of 24 cm in diameter and 5 cm high edge at least. Roll out the pastry, keeping aside a third, a round pastry and baking tray lined with this making out slightly from rim. Roll out the dough by hand and, using a toothed wheel, cut into strips 1, 5 cm wide. Whip egg whites very firm egg whites and add them to the stuffing, previously prepared, a little at a time and with a vertical movement not to remove them. Pour the filling into the Pan, spread on stuffing the strips of dough to trap and cutting out the parts that come out of the pan. Knead the dough scraps, roll out the dough again and formed a cord long as the circumference of the Pan and form a decorative border along the entire cake. Beat with a fork, the yolk spennellatelo on the strips and the DrawString and bake for 60 minutes. Turn off the oven and leave the cake for another 15 minutes. then remove it, and remove from pan and refrigerate. Serve powdered with icing sugar dropped by a strainer. AND? excellent served the next day.