*a 1kg pack of frozen short-crust pastry ( if you want to do this at home click
*700g of ricotta cheese ( from sheep)
*400g of “grano cotto” – cooked wheat (you can find it in jars at the supermarket,
if you can’t find it, click here to find out to cook it yourselves, or you can
substitute this with either: pearl barley left to soak overnight and then cooked
for 30 minutes or use rice suitable for sweets cooked for about 20 minutes)
* 600g of sugar
*50g of candied citron
*50g of candied orange peel
*50g of candied pumpkin (called locally “cucuzzata”) or other candied fruit
*100g of milk
*30g of butter or lard
*5 whole eggs plus 2 yolks
*1tsp. of vanilla extract
*1 tablespoon of orange flower flavoring
*a pinch of cinnamon (optional)
- Let the frozen short-crust pastry defrost.
- Turn the cooked grain into a pan with the milk, the butter and the grated peel
of one lemon; Cook it for 10 minutes, stirring, often, until it becomes creamy.
- Using a blender, mix the ricotta, the sugar, the 5 whole eggs plus 2 yolks,
the vanilla, the orange flower flavoring, and the cinnamon ( optional)
- Blend until it becomes very smooth. Stir in the grated peel of a lemon and
diced candied fruit. Mix this together with the grain mixture.
- Take the defrosted short-crust pastry ( called “pastafrolla”) or the one you
made yourselves and roll it out till it’s about ½ cm thick and then line a buttered
cake tin ( about 30cm diameter) with it. Cut away the excess pastry from the edge
and then re-roll the extra and then cut it into strips.
- Pour the filling into the cake tin and level it out, turn the edges of the
filling towards the center and then using the strips you’ve made, decorate the
cake with the strips to make a lattice pattern. Brush the top with a beaten egg
- Put the “pastiera” into a pre-heated oven and cook at 180 degrees Celsius for
an hour and a half, removing it before the “pastiera” becomes amber-colored. Leave
it to cool and then before serving sprinkle on some icing sugar.
P.S. Once the “pastiera” is cooked, it can be kept in the fridge for 4-5 days
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