Pastiera

Preparation

1. STEP 1 OF 7

   Boil the wheat in plenty of water for about an hour, then drain it and put it back on the heat with the milk, the lemon zest (whole), a pinch of cinnamon, a pinch of salt, 50 grams of sugar, and cook over moderate heat until the liquid is completely reduced

2. STEP 2 OF 7

   Then let it cool, removing the lemon zest

3. STEP 3 OF 7

   For the dough: knead the flour with the sugar, lard, 4 egg yolks, and a pinch of salt (if it's too dry, add a whole egg)

4. STEP 4 OF 7

   Work just enough and let it rest in a cool place

5. STEP 5 OF 7

   For the filling: combine the wheat with the sieved ricotta, sugar, grated lemon zest, diced citron, a pinch of cinnamon, and orange blossom water, bind with the yolks and four egg whites beaten to stiff peaks

6. STEP 6 OF 7

   Roll out the dough to a thickness of a few millimeters, cut out a disc about 30 cm in diameter and line a buttered cake tin with it; pour the filling into the tin and finish by laying strips on top in a lattice pattern

7. STEP 7 OF 7

   Bake the pastiera in a well-heated oven for about 90 minutes and then

Suggestions

• Blender

• Cake tin

• Peeler

General Information

Analysis

Macronutrients (100 gr)