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  • 500 g of flour 00
  • 200 grams of butter
  • 200 grams of sugar
  • 2 eggs
  • grated zest of 1/2 lemon
  • 400 grams of cooked wheatberries
  • 200 ml of milk
  • 1 knob of butter
  • 1 tablespoon sugar
  • grated zest of 1/2 lemon
  • 500 g cheese
  • 400 grams of sugar
  • 5 egg whites + 3
  • essence of orange blossom
  • teaspoon of cinnamon powder
  • candied orange and citron
  • salt
  1. Prepare the sauce by boiling the milk with wheatberries, lemon, butter and sugar over a low heat for about twenty minutes, then cool.
  2. For the pastry, mixed the eggs with the sugar and the lemon, then combine with the soft butter and add the flour.  Knead the dough and then roll to about  ½ cm thick.  Layer a spring-form pan lined with floured butter, setting aside the excess to make strips for the topping.
  3. For the filling, sift the ricotta to make it creamy and then whisk the egg whites until stiff and add them to the mix. Work the ricotta and sugar until it becomes creamy, and one at a time add the egg yolks and the candied fruit, cinnamon and the essence of orange blossom.  At this point add the cream mix to the cooked wheatberries and beat together.
  4. Pour the creamy wheatberry mix into the pan and cover with strips of pastry.
  5. Bake at 180 degrees Celsius for 20 minutes and then at 150 degrees Celsius for about two hours.
 To download the recipe card, click here.
Posted by Alessandro Cristiano Head of Food