Neapolitan Pastiera

Neapolitan Pastiera
Ingredients for short pastry.
– 500 gr. made with flour
– 200 gr. of sugar
– 250 gr. of butter
– 4 eggs
– 1 vanillin sachet
– a pinch of salt
Preparation
Put the flour, a pinch of salt and cold butter in the mixer, whisking until it gets a granular mixture.
Pour the mixture onto the planter, add the sugar and mix.
Make a fountain at the center of the compound, pour eggs, vanilla and mix well until you get a compact and elastic dough.
Form a ball, wrap it in a film, and put to rest in the fridge for at least 1/2 hour.
Ingredients for filling.
– 500 gr. Of grated wheat
– ½ l. of milk
– 70 gr. of butter
– a pinch of salt
– 500 gr. of sugar
– a bottle of orange blossom
– 6 eggs
– 500 gr. Ricotta cheese
– 2 sachets of vanillin
– 70 g. Of candied macedonia
– velvet sugar q.b.
Preparation
In a pan, pour the wheat, half of the milk, butter, a spoonful of sugar, a pinch of salt, and a bottle of orange blossom.
Mix all the ingredients and boil on slow heat until the mixture becomes creamy.
In a bowl mix the ricotta with the remaining milk.
Beat the 6 yolks with 500 gr. Of sugar and the remaining orange blossom.
To the egg and sugar mixture, combine the ricotta mixed with milk, candied fruit salad and 2 vanillin sachets.
Add 6 egg whites to snow and add them to the compound.
Lay the pastry with the rolling pin and place it in a grated pan, taking care to carefully cover the edges to prevent liquid from escaping.
Pour the mixture, which will be quite liquid, in the baking pan covered with short pastry and decorate the surface with grid pasta strips.
Bake preheated oven at 180 c ° for 60 minutes and longer until the surface is golden.
Turn off the oven to let the pizza maker rest for another ½ hour in the oven, then pour it off and sprinkle with the icing sugar.
Good appetite with “The flavors of Pinarosa”