Pastiera

Ingredients for Dough

2 cups flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 stick unsalted butter, soft
3/4 cup confectioners' sugar
1 egg
1 egg yolk
1 tsp. grated orange zest

Ingredients for Filling

8 oz, can boiled wheat
1/2 tsp. salt
1 stick unsalted butter, soft
1 tsp. grated orange zest
2 cup ricotta cheese
4 eggs
2/3 cup sugar
3 tbsp. orange blossom water
1/2 tsp. ground cinnamon
1/2 cup chopped candied citron
1 cup milk (if needed)
Confectioners' sugar to finish

Method

1. Mix flour, cinnamon and salt. In a large bowl, beat butter and sugar until fluffy. Add whole egg and egg yolk and beat until smooth. Beat in orange zest. Add dry ingredients and blend. Shape dough into 2 mounds, one lightly bigger than the other. Wrap in plastic wrap and chill in fridge overnight.

2. Pour can of wheat and salt into saute pan and cover with water. Simmer over medium heat, stirring occasionally until tender (about 25 minutes). Drain and transfer to large bowl. Stir in butter and orange zest. Set aside to cool.

3. Preheat oven to 350 degrees Fahrenheit.

4. In another large bowl, combine ricotta, eggs, sugar, orange water and cinnamon. Blend until completely mixed. Stir in wheat mixture and candied citron. Filling should be similar to a thick pudding. If too stiff, add milk as thinner (as needed).

5. Roll out the larger piece of dough into a 15-inch circle. Fit into a 9" spring form pan (about 3" high). Pour in the filling and smooth the top.

6. Roll out the smaller piece of dough into a 10-inch circle. Cut the dough into thin strips (about 1/4"-1/2" strips) with a knife. Place the strips over the top, making a criss-cross/lattice pattern. To seal, press the ends of the dough onto the spring mold.

7. Place in oven and bake for a minimum of 60 minutes, or until slightly more than golden brown on top (but no more than 90 minutes). Ovens differ, so keep a close watch on your pastiera!

8. Cool for 15 minutes before removing from mold. Sprinkle with confectioners' sugar to serve.

Yields 12 servings.

Courtesy of Donatella Arpia