boil the cooked grain kernels in the milk with a half of the fructose | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie6.jpg) | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie7.jpg) |
stirring at intervals | ![making pastiera napoletana](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie9.jpg) | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie8.jpg) |
until the grain is melted. Close the heat and let it cool . Add ricotta and 3 eggs, stirring well. Add the candied fruits | ![making easter cake](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie10.jpg) | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie11.jpg) |
![add candied fruits to dough](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie12.jpg) | at the end the extracts: stir well | ![easter cake making](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie13.jpg) |
prepare a soft dough kneading the flour and adding the butter and the remaining fructose | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie14.jpg) | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie15.jpg) |
![add fructuose](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie16.jpg) | ![easter cake preparation step](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie17.jpg) | ![kneading pastiera dough](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie18.jpg) |
Coat a baking pan with oven paper and spread 2/3 of the dough. Keep the sides well high | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie19.jpg) | ![grain pie making](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie20.jpg) |
stuff with the grain dough and fold the sides | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie21.jpg) | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie22.jpg) |
with the remaining dough make small rolls for making the classic grill for garnishing | ![pastiera napoletana making](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie23.jpg) | ![making easter grain pie](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie24.jpg) |
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 | ![put into the oven](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie25.jpg) | ![cooking pastiera napoletana](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie26.jpg) |
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! | ![pastiera napoletana](../../../RECIPES/SWEETS/pastiera-napoletana-recipe-pictures/pastieranapoletana/pastie27.jpg) |