La Pastiera Napoletana Recipe

Begin the day ahead by cooking the soaked grain with the milk, zest, lard, sugar and vanilla over an extremely low flame for at least four hours, or until the grains come apart and the milk has been absorbed, so that the mixture is dense and creamy.
The next morning make the pie crust: Make a mound of flour, scoop a well in the middle, and fill it with the lard, sugar and yolks. Use a fork or pastry cutter to combine the ingredients, handling the dough as little as possible (don't knead it). Once you have obtained a uniform dough mass, press it into a ball and cover it with a damp cloth.
Pass the ricotta through a strainer into a large bowl, stir in the 3/4 cup sugar, and continue stirring for 5-6 minutes. Next, stir in the yolks, one at a time, and the grain. Next add the orange water;begin with half the amount and taste. Add more if you would like it orangier, keeping in mind that the aroma will fade some in baking. Stir in the cinnamon, and the candied fruit as well, then whip the whites to soft peaks and fold them in.
Roll out 2/3 of the pastry dough, on a pastry cloth, and line the pan. Fill it with the filling. Next, roll out the remaining dough and cut it into strips, which you will want to lay across the filling in a diagonal pattern (lift them from the pastry cloth with a long spatula to keep them from breaking). Bake in a moderately hot preheated 370*F.oven for an hour or slightly more. The filling should dry almost completely and firm up, while the pie crust should brown slightly.