Pastiera (South Italy Easter Cake)

• 1 pound, 1-2/3 ounces, weight Pastry Dough
• 3/4 pounds, 3/8 ounces, weight Precooked Wheat Grains
• 7 ounces, weight Milk
• 1 ounces, weight Lard
• 3/4 pounds, 2-1/8 ounces, weight Ricotta Cheese
• 3/4 pounds, 3/8 ounces, weight Sugar
• 1-1/2 ounces, weight Candied Orange
• 2 whole Eggs Plus 2 Yolks
• 2 Tablespoons Orange Blossom Water

1. 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.
2. Cook the wheat grains with milk and lard for about 10 minutes on medium heat. Allow to cool.
3. In a bowl, combine well the ricotta with the sugar. Add
4. orange blossom water, candied orange and eggs.
5. 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.
6. Bake in the bottom of the oven at 150 u0b0 C for about 2 hours.
7. Eat after 2 days.

ube, weight milk, ube, ube, weight candied, eggs, orange blossom water

Taken from tastykitchen.com/recipes/desserts/pastiera-south-italy-easter-cake/ (may not work)