Italiano
The chef Fabiano Borea from the restaurant “Le Tre Vele” in Salerno shows his recipe: Pastiera of wheat
Ingredients for the short pastry
flour 500gr
butter 300gr
powder sugar 200gr
grated orange peel
egg yolk n°4
Ingredients for the inside
Ricotta cream
buffalo ricotta 350gr
sugar 250gr
egg n°3
egg yolk n°2
cinnamon 3gr
orange blossom (1 small cup)
candied fruits 50gr
Ingredients for the cream of wheat
wheat for dessert 340gr
milk 200ml
lemon and orange peel
butter 40gr
Method
Start kneading the short pastry. Blend flour, sugar, orange peel and egg yolks together. Keep the dough into the fridge for 2 hour.
Meanwhile, cook the wheat with milk, citrus peel and butter.
When wheat gets cold, add ricotta, sugar, candied fruits and eggs.
Use short pastry for the base of the mould and then add the dough for the inside. Use another layer of short pastry on the top in order to close. Bake at 160° for 50 minutes .
