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Ingredients
Cooking wheat:-
- 10 ounces shelled wheat (300 grams)
- 1 tsp salt
- 2 quarts of water
- 2 tablespoons butter
- 1/4 cup sugar (50 grams)
- 1 cup whole milk (240 ml)
- 1 cinnamon stick
- 4 cloves
Pie crust/Pasta frolla:-
- 4 cups all-purpose flour (500 grams)
- 1 cup sugar (200 grams)
- 3 eggs at room temperature
- 2 sticks salted butter (8 ounces) (220 grams)
- Salt
- Zest of an orange
- 1/4 tsp salt
Assembly of Pastiera:-
- 2 x 15 ounces ricotta or 2 lbs container (850 to 900 grams)
- 10 eggs
- 3 1/2 cups of sugar (700 grams)
- Zest of an orange
- 1 tsp of vanilla
- 1/4 cinnamon
- Fior d’arancio water 2 to 3 tsp or fior d’arancio oil 1 to 2 vials
- 1/4 to 1/2 cup chopped citron or candied orange peel
Instructions
Cooking the wheat
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Rinse the wheat in cold water. Add 2 quarts of water, cinnamon stick and cloves. On high heat bring to a boil.
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Cover, lower heat and cook for about an hour. Water will have mostly reduced.
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Higher heat and add butter, sugar and milk.
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Stir and cook on high heat until all liquid has evaporated and it’s creamy. Remove cloves and cinnamon.
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Cover and let it sit overnight in the refrigerator.
Pie crust/Pasta frolla
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In a large bowl combine all the ingredients and with one hand gently fold to incorporate to form a soft dough.
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Cover in plastic wrap and refrigerate for at least 2 hours. I usually make it the day before.
Assembly of Pastiera
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In a large bowl add ricotta and sugar. Cream together with an electric hand held mixer.
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Add the eggs, cinnamon, vanilla, fior d’arancio, citron and orange zest.  Now add the cooked wheat.
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Mix to combine.
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Divide the pie crust in 3 pieces and roll out 3 disks to cover the pie plate.  Trim the sides of pie plate and use dough to make 3/4 inch wide strips.
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Fill the pie crust lined plates with the mixture and place 3 strips on top and then another 4 diagonally.
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Bake at 350 degrees until golden.  Mine cooked for 1 hour and 45  minutes.
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Enjoy and Buona Pasqua!
