Pastiera (South Italy Easter cake)

Roll out the pastry 1/2 cm thick and line a “wheel” (a round pan about 29 cm in diameter and 3.5 cm in height). Reserve part of the dough for decoration.

Cook the wheat grains with milk and lard for about 10 minutes on medium heat. Allow to cool.

In a bowl, combine well the ricotta with the sugar. Add
orange blossom water, candied orange and eggs.

When the wheat is warm, add it to the mixture of ricotta cheese and pour in the pan lined with the pastry dough. Decorate with remaining stripes of dough.

Bake in the bottom of the oven at 150 ° C for about 2 hours.

Eat after 2 days.