Ingredients for a "roll" of 28 cm in diameter

For the stuffing

500 g of fresh ricotta 500 g of cooked grain 500 g of sugar 4 whole fresh eggs at room temperature Only 4 egg yolks 1 lemon zest 5 g of vanilla 50 g of candied 5 drops of essence of orange flower About 100 cl of milk

For the pastry

500 g flour 00 200 g of lard 150 g of sugar 2 eggs 50 cl of water a pinch of salt

Method

Put in a saucepan the wheat with milk, pork fat (lard) and a twist of lemon and a pinch of salt.

Let the fire at least 15 minutes. As soon begins "pippitiare" off and let it cool.

Prepare the pastry, cover with a cloth (but also goes well the transparent film) and let it rest in the fridge.

With a whisk sugar mixed with ricotta cheese and then add the eggs one at a time.

When the grain has cooled, add the whole by adding vanilla, the essence of orange blossom and candied fruit diced.

Roll out the pastry into the pan and pour the mixture with a wooden spoon to the brim

With the pastry make the classic strips of pastiera incrociatele and over the filling.

Bake Pastiera in a preheated oven at 180 degrees for about 1 hour.

Some kiln might take a little 'more time and then let it cook until golden