La Pastiera Napoletana

Flaky pastry 500 g.
500 g. about cooked grain (a jar);
200 g. milk
500 g. ricotta Ghiottella of Mambelli's dairy;
400 g. a spoonful of orange blossom
4 egg yolks;
a sprinkle of ground cinnamon;
3 lemon peels;
a bit of salt;
3 tablespoon of Sambuca;
70 gr. of candied fruit sugar
icing sugar.
Pour into a pan the corn with 200 gr of milk, a tablespoon of sugar taken from 400 gr, the lemon peels, a tablespoon of orange blossom, a pinch of salt and a dash of ground cinnamon, bring to boil over low fire stirring often and let it boil for 10 minutes. Prepare the 4 egg yolks with sugarand 500 gr. of ricotta. Then add the eggs processed with sugar and ricotta, the candied sambuca and finally, the corn(once cooled). Lay the flaky pastry (you can find it ready in loaves) making a thin layer and after you have buttered the container, you arrange it leaving the edges high, pour the filling and then make flaky pastry strips (thin) to lay on a grid, decorating the cake; finally, put it in the oven for 60 minutes at 200°. Turn off the oven and let it cool for half an hour. Once cooled, sprinkle with iced sugar …Store in the fridge. We suggest you to eat it the next day…and

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