Miele Cooked Wheat for Pastiera - 560 gr

Ingredients: Wheat, water, salt, acidity regulator: citric acid. Recipe: Preparation: 60 min Cooking: 1 hour Servings: 12 servings For the cream of wheat - 1 jar of cooked wheat honey - 2 vials of Orange Blossom Honey flavourings - 700 g of sheep's ricotta - 700 g of sugar - 10 eggs - 1 sachet of vanilla For the shortcrust pastry 500 g of flour 200 g of sugar 200 g of butter or lard 3 whole eggs A grated orange Pour the contents of 1 can of 560 g cooked wheat honey into a pan, adding 300 g of milk, a spoonful of lard or butter. Boil and mix until it becomes creamy. As soon as it has cooled, pour into a pan, add 700g of ricotta, 700g of sugar, 7 whole eggs and 3 egg yolks, a sachet of vanilla, 2 vials of orange blossom honey and 300g of custard. Blend everything until it becomes liquid. Prepare a shortcrust pastry with 500g of flour, 200g of sugar, 200g of butter or lard, 3 whole eggs and a grated orange. Make the dough without working it too much, stretch it out and line the pan, evenly distribute the cream made before. Decorate with strips of shortcrust pastry. Bring the oven to 200 degrees, put the pastiera, and as soon as it turns golden, open the oven and turn it off. Leave for about an hour to dry. Sprinkle with vanilla sugar. ADVICE According to tradition, the Pastiera has 7 stripes. Pastiera can be kept for about 7 days in a cool, dry place. It is advisable not to place the pastiera in the refrigerator, because otherwise it dries out and loses softness. CURIOSITY' Pastiera is a typical dessert of the Neapolitan Easter tradition. Well known throughout the world, Pastiera has always conquered the most demanding palates and has inspired myths, legends and curious anecdotes. There are those who say that it was created by the beautiful mermaid Partenope, those who say that it managed to make the imperturbable Queen Maria Teresa of Austria smile with her unmistakable taste and those who believe that it is the fruit of the ingenuity and creativity of the Benedictine nuns of the convent of San Gregorio Armeno. For everyone, Pastiera is a special and delicious dessert, which requires the use of only the best ingredients.