Neapolitan Easter Cake - La Pastiera di Grano

Orange-flower water, candied citron, chopped candied orange peel  can be found at most Italian or Middle Eastern markets.

Ingredients

• 8 ounces hulled wheat berries from soft wheat; available in Italian markets and health food stores
• For crust:
• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar
• 1 large egg
• 1 large egg yolk
• 1 teaspoon orange-flower water
• For filling:
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted
• butter, softened
• 1 teaspoon grated orange zest
• 1 pound (2 cups) whole-milk ricotta
• cheese
• 4 large eggs
• 2/3 cup sugar
• 3 tablespoon orange-flower water
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped candied citron
• 1/2 cup chopped candied orange peel
• Up to 1 cup milk (optional)
• Confectioners' sugar

Directions

1. Place the wheat in a large bowl, and let soak overnight in a cool place.
2. To make dough: Combine flour, cinnamon and salt. In a large bowl, beat butter and confectioners' sugar until light and fluffy. Add egg and egg yolk and beat until smooth. Beat in orange-flower water. Add dry ingredients and stir just until blended. Shape dough into 2 disks, one
slightly larger than the other. Wrap in plastic wrap and chill for at least 1 hour, or over-night.
3. To make filling: Drain soaked wheat and place it in a sautepan with salt and water to cover. Simmer over medium heat and cook, stirring occasionally, until wheat is tender, 20 to 30 minutes. Drain and place in large bowl. Stir in butter and orange zest. Let cool.
4. Preheat oven to 350 degrees. In a large bowl, combine ricotta, eggs, sugar, orange flower water and cinnamon. Beat until blended. Stir in wheat mixture, citron, and
orange peel. Mixture should resemble a thick porridge. If it is too stiff, thin with a little milk.
5. Roll out larger piece of dough a 15-inch circle. Fit into a 9-inch-by-3-inch springform pan. Pour in filling and smooth the top.
6. Roll out remaining dough into 10-inch circle. Cut the dough into 1/2-inch-wide strips (with a fluted pastry
cutter, if possible). Place the strips over filling in a lattice pattern. Press ends against the bottom pastry to seal. Bake for 1-1/2 hours, or until well-browned on top. Let cool in the pan for 15 minutes, then remove rim of pan and cool completely on a wire rack. Sprinkle with confectioners' sugar before serving.

Submitted 6/13/05.
Source: Michele Scicolone's La Dolce Vita (Harper Perennial)
Submitted By: Marlen
matchlessm@aol.com
Neapolitan Easter Cake - La Pastiera di Grano