Ingredients
for the paste (for its preparing see the recipe "Pasta Frolla")
flour gr. 600; sugar gr. 300; butter gr. 300; six yolks
ingredients for the staffing
wheat gr. 500; buttermilk curd gr. 500; sugar gr. 500; six eggs; "acqua di
fiori d'arancio" or "acqua millefiori"; one spoonful of butter or of
pork-fat; sugar-candies (citron, orange-peel; candied pumpkin) gr. 150;
vanilla one dose; cinnamon half a dose; "crema pasticciera"
ingredients for the cream (for its preparing see the recipe "Crema
Pasticciera")
flour three spoonfuls; sugar gr. 200; milk half a liter; three yolks; the
peel of one lemon
cook about two
hours the wheat, covered with the water, with the butter and any pieces of
lemon-peel
sieve or whip
the buttermilk curd and mix it with the sugar, the beaten up six yolks,
the "acqua di millefiori", the candies, the spices, the cream and, at last,
the beaten up egg-whites stiff
prepare a
baking-pan 5-6 centimeters high and 27-28 centimeters of diameter
roll up the 2/3
of paste and with the obtained layer line the pan as far as the border (let
also the paste overcome a little the border
fill with the
stuffing almost to the border
roll up the
remaining paste at the high of 3-4 millimeters and cut it and cut it into
strips two centimeters wide
spread the
strips parallel between themselves on the stuffing as far as the opposite
borders of the pan at the distance of three centimeters between themselves
press the
extremities of the strips on the paste of the lining and take away the
excess
when all the
surface will be completed spread another series crossed with the first so
that the stuffing is visible in rhombus
put in the oven
already warm at moderate temperature and cook about one hour and whatever
until it will have taken an uniform brown color
touch the
"pastiera" with your fingers: if your fingers remain dry the pastiera is
well cooked
the pastiera
don't must be too much dry because, so, it is more fragrant
let the
"pastiera" cold out of the oven if it is just of dump,; cold it in the
oven gone out if the dump is excessive
sprinkle with
powdered sugar when it is cold the "pastiera is more tasty if you eat it
the day after
the "pastiera" can
also be prepared in baking-pan less high; then the cooking must to last less
(40-45 minutes if it is 3-4 centimeters high). This pastiera will be more
dry and therefore less fragrant