- flour: 500 gr.
- sugar: 200 gr.
- butter: 200 gr.
- eggs: 3
- skin of grated orange: 1
- ricotta cheese: 800 gr.
- milk: 400 gr.
- ricotta cheese: 800 gr.
- wheat cooked for pastiera: 500 gr.
- sugar: 750 gr.
- butter: 1 tablespoon
- eggs: 8
- yolks: 3
- sachet of vanilla: 1
- phials of orange blossom: 2
Prepare the shortbread with the ingredients listed above and place it in the refrigerator for about a couple of hours.
Stir and bring the wheat cooked to a boil in a saucepan with milk and a tablespoon of butter, until it all becomes creamy.
Appena questo si sarà raffreddato, frullarlo insieme alla ricotta, allo zucchero, alle uova, alla bustina di vaniglia e alle 2 fiali di fior d’arancio.
Once this has cooled, whisk it together the ricotta, sugar, eggs, the packet of vanilla and 2 phials of orange blossom.
Line a baking round sheet with the shortbread and pour in it the mixture, decorating the surface with strips of shortbread.
Preheat oven to 200 degrees and bake. Once the surface has browned, turn the oven off and leave for about an hour pastiera inside to make it dry.
Sprinkle everything with icing sugar.
Serve.