Italian Pastiera Napoletana

Italian Pastiera Napoletana
(This recipe is Nuxia)

Ingredients For the pastry:
300 g of flour
120 g of sugar
150 g of butter
3 egg yolks
salt

Ingredients for filling:
300 g of ricotta
250 g of corn in a box
4 eggs
180 g of sugar
3 tablespoons candied
2 dl and a half of milk
a level tablespoon of cornstarch 
a vanilla bean
3 tablespoons orange flower water
1 orange

Mix the flour a pinch of salt, make a fountain in the center and put the sugar, egg yolks, and butter in small pieces (less than a walnut). Mix the ingredients with your fingertips, then work quickly with both hands until dough is firm. Wrap in plastic wrap and refrigerate.Boil the milk with the vanilla and a little grated orange rind.Prepare the pastry cream: Whip 2 egg yolks with 60 gdi sugar, stir cornstarch and diluted with filtered warm milk, cook over low heat, stirring, until the cream thickens, pour into a bowl and let cool.Put the ricotta in a large bowl, combine the sugar and the yolks were (set aside the egg whites) and stir well with a wooden spoon, add the custard in spoonfuls to incorporate it well: you have to obtain a soft and smooth.Drain and dry the grain. Pick up the egg whites have been set aside in a bowl, add a pinch of salt and whipped until stiff.Add the cream prepared the candies, orange flower water, the corn and mix well.At the end of the egg whites lightly built.Set aside a quarter of the pastry and roll out the remaining disk in a thickness of 3-4 mm;place it in the buttered pan, let it adhere well to the walls and let sbordare. Pour the prepared filling into the dough to about 2/3 of height.Roll out the dough kept aside and cut into strips an inch with the cutter wheel.Arrange them, to grate, over the filling, attach them at the ends by pressing with the fingers and fold the edges of the dough towards the inside. In this phase proceed quickly, to prevent the strips sink in the filling before passing the cake in an oven.Bake in preheated oven at 180 degrees for about an hour. Halfway through cooking controlled: if the dough tends to darken too much, cover the cake with aluminum foil. After cooking, let cool in its pan and pastiera, before bringing to the table and slice it, sprinkle with powdered sugar. If the cook the day before, will be even better because the filling becomes more compact and fragrant. It keeps well covered with a towel and placed in a cool (not refrigerator) for 5-6 days.
Recipe of the 06/03/2012