Wheat Tart in Grains (Pastiera di Grano)

Name: Wheat Tart in Grains
Yield: 16
Ingredients: 4 1/3 cups of wheat flour; 2 1/2 cups of fresh ricotta cheese, well drained or crumbled with a fork; 2 cups of milk; 1 1/3 cup of raisins; 1 cup of candied fruits, chopped; 1 cup of cold butter, cut into pieces; 1 tablespoon of vanilla extract or essence; 1/2 teaspoon of ground cinnamon; 250g wheat in grains; 5 eggs; 1 lemon (with the peel); 1 pinch of salt; Accessory; 29cm diameter opening form

1
4 1/3 cups of wheat flour
2
2 1/2 cups of fresh ricotta cheese, well drained or crumbled with a fork
3
2 cups of milk
4
1 1/3 cup of raisins
5
1 cup of candied fruits, chopped
6
1 cup of cold butter, cut into pieces
7
1 tablespoon of vanilla extract or essence
8
1/2 teaspoon of ground cinnamon
9
250g wheat in grains
10
5 eggs
11
1 lemon (with the peel)
12
1 pinch of salt
13
Accessory
14
29cm diameter opening form

Ingredients

1
4 1/3 cups of wheat flour
2
2 1/2 cups of fresh ricotta cheese, well drained or crumbled with a fork
3
2 cups of milk
4
1 1/3 cup of raisins
5
1 cup of candied fruits, chopped
6
1 cup of cold butter, cut into pieces
7
1 tablespoon of vanilla extract or essence
8
1/2 teaspoon of ground cinnamon
9
250g wheat in grains
10
5 eggs
11
1 lemon (with the peel)
12
1 pinch of salt
13
Accessory
14
29cm diameter opening form

Directions

1
Dough
2
1
3
Soak the wheat overnight
4
On the day, place the flour and a cup of milk on a smooth surface
5
Make a hole, add the butter and mix with your fingertips until it forms a crumbly mixture
6
Add two eggs
7
Mix until homogeneous
8
2
9
Line the form with the dough, leaving 4cm of height (set aside some for decoration)
10
Let it rest for 30 minutes
11
Filling
12
1
13
Drain and wash the wheat
14
Cook in a pot with six cups of water and cook for 40 minutes
15
Drain the water and return to the heat, in the same pot, with the milk
16
2
17
Add salt, lemon peel, a tablespoon of milk, and mix well
18
After about 15 minutes, when the milk has thickened, remove from heat and let it cool
19
Remove the lemon peel
20
3
21
Mix the ricotta cheese, remaining milk, three egg yolks (reserve the whites), ground cinnamon, vanilla extract or essence, raisins, and candied fruits well
22
4
23
Add the wheat, which should be cold, and mix again
24
Beat the egg whites until fluffy, add to the mixture and mix delicately
25
Assembly
26
Preheat the oven to a moderate temperature
27
Distribute the filling in the baking dish
28
Make some rolls with the reserved dough pieces and cross them, forming a checkerboard that covers the entire pastiera
29
With a fork, press the border of the dough and bake for 45 minutes
30
Remove from the oven, unmold, let it cool, and serve.