Pastiera Napoletana

Filling:

• 1 jar of GiGi grano cotto
• 150ml milk
• 40g butter or lard
• The skin from one whole lemon
• 500g ricotta
• 400g sugar
• 5 whole eggs
• 2 egg yolks
• 1 packet of vanilla
• 10 ml (or to taste) of GiGi Prisco Fior D'Arancio (orange blossom extract) 
• A pinch of cinnamon
• Citrus candied fruit

Pastry:

• 500g flour
• 3 whole eggs
• 200g sugar
• 200g butter or lard
• A tablespoon of honey
• A bit more butter to grease the pan
• Icing sugar (powdered sugar)

Pour the jar of GiGi cooked wheat into a pot, add 150g of milk, 40g of butter or lard, and a grated lemon peel. Bring to a boil and allow the mixture to thicken, remove from heat before it becomes cream. Meanwhile, blend 500g of fresh ricotta, 400g of sugar, 5 whole eggs, and 2 egg yolks, a packet of vanilla, a vial of orange blossom, a pinch of cinnamon, citron, and candied fruit cut into pieces. Mix everything and add the wheat to the mixture. Separately, prepare a shortcrust pastry with 500g of flour, 3 whole eggs, 200g of sugar, 200g of butter or lard, and a tablespoon of honey, mix by kneading everything together. Grease the cake pan with a little butter and cover the bottom and sides of a cake pan with the pastry. Garnish the pastiera with strips of pastry made from the leftover dough in a lattice pattern. Place the pastiera in a preheated oven at a temperature of 200^o C for about 60 minutes. Turn the oven off and let the pastiera cool inside the warm oven. Once cooled, remove it from the oven and dust with vanilla icing sugar.