INGREDIENTS

For the pastry:

500g of strong white flour

250 g of sugar

250g of butter

3 egg yolks + 1 whole egg

grated zest of 1 lemon

 

For the filling:

1 jar of cooked wheat (560g)

300g of milk

30 g of butter

700g of ricotta

500g of sugar

500g custard

7 whole eggs

30 g diced candied citron

1 sachet of vanilla sugar

cinnamon to taste.

grated zest of 1 lemon

orange blossom water

Prepare the shortcrust pastry, make a well with the flour, put the other ingredients in the centre, the butter at room temperature, and mix without working the dough too much, cover with cling film and put in the fridge.

Pour the contents of the jar of wheat into a saucepan, add 300g of milk and 30g of butter, bring to the boil and stir until creamy. Separately, blend the ricotta with the sugar, add the eggs, vanillin, a few pinches of cinnamon, the citron, the grated lemon zest and the orange blossom water. Add the wheat and the confectioner's custard when they are cold.

Take the shortcrust pastry from the fridge, work it with a little flour and roll it out, line two 22 cm diameter pastiera tins, add the filling and seal with strips of shortcrust pastry. Place in a preheated oven at 180 degrees and bake for 1 hour and a half. It is prepared 2/3 days before Easter so that you can better savour its flavours.

Ricetta di Pia Pompili