| boil the cooked grain kernels in the milk with a half of the fructose |  |  |
| stirring at intervals |  |  |
| until the grain is melted. Close the heat and let it cool . Add ricotta and 3 eggs, stirring well. Add the candied fruits |  |  |
 | at the end the extracts: stir well |  |
| prepare a soft dough kneading the flour and adding the butter and the remaining fructose |  |  |
 |  |  |
| Coat a baking pan with oven paper and spread 2/3 of the dough. Keep the sides well high |  |  |
| stuff with the grain dough and fold the sides |  |  |
| with the remaining dough make small rolls for making the classic grill for garnishing |  |  |
| put into the oven (better if ventilated) at F 360 (C 180) for 40 minutes, then spread the beaten egg or milk and bake for other 20 minutes at F 280 |  |  |
| As not all the home ovens are the same you can recognize when the pastiera is cooked as soon as the dough browns and the stuffing becomes thick . Let it cool completely before taking out form the baking pan, and...if you can do it, wait at least one night before eating! |  |
