| boil the cooked grain kernels in the milk with a half of the
fructose |
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| stirring at intervals |
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| until the grain is melted. Close the heat and let it cool .
Add ricotta and 3 eggs, stirring well. Add the candied fruits |
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at the end the extracts: stir well |
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| prepare a soft dough kneading the flour and adding the butter
and the remaining fructose |
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| Coat a baking pan with oven paper and spread 2/3 of the dough.
Keep the sides well high |
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| stuff with the grain dough and fold the sides |
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| with the remaining dough make small rolls for making the
classic grill for garnishing |
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| 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 |
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| 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! |
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