- cook about two
hours the wheat, covered with the water, with the butter and any pieces of
lemon-peel
- sieve or whip
the buttermilk curd and mix it with the sugar, the beaten up six yolks,
the "acqua di millefiori", the candies, the spices, the cream and, at last,
the beaten up egg-whites stiff
- prepare a
baking-pan 5-6 centimeters high and 27-28 centimeters of diameter
- roll up the 2/3
of paste and with the obtained layer line the pan as far as the border (let
also the paste overcome a little the border
- fill with the
stuffing almost to the border
- roll up the
remaining paste at the high of 3-4 millimeters and cut it and cut it into
strips two centimeters wide
- spread the
strips parallel between themselves on the stuffing as far as the opposite
borders of the pan at the distance of three centimeters between themselves
- press the
extremities of the strips on the paste of the lining and take away the
excess
- when all the
surface will be completed spread another series crossed with the first so
that the stuffing is visible in rhombus
- put in the oven
already warm at moderate temperature and cook about one hour and whatever
until it will have taken an uniform brown color
- touch the
"pastiera" with your fingers: if your fingers remain dry the pastiera is
well cooked
- the pastiera
don't must be too much dry because, so, it is more fragrant
- let the
"pastiera" cold out of the oven if it is just of dump,; cold it in the
oven gone out if the dump is excessive
- sprinkle with
powdered sugar when it is cold the "pastiera is more tasty if you eat it
the day after
|
|
