INGREDIENTS

INSTRUCTIONS

For the Pasta Frolla, combine dry ingredients in food processor and
pulse to mix. Cut butter into 8 pieces and add. Pulse to mix in
finely. Add eggs and pulse until dough forms a ball. Remove from work
bowl, wrap and chill dough.  Soak the wheat in water to cover overnight
if possible. Drain the  wheat and place in a pan with salt and water to
cover by 3 to 4  inches and simmer until tender, about 2 hours. Add
water as necessary  to keep from drying out and sticking. Cool and
refrigerate until  needed.  For the pastry cream, combine sugar and
flour in a small, non-reactive  saucepan. Stir well to mix and add the
milk, slowly, whisking it in  smoothly. Whisk in the egg. Cook over low
heat, stirring constantly,  until the pastry cream thickens and comes
to a boil. Boil, stirring  vigorously, about 1/2 minute. Remove from
heat, stir in vanilla and  scrape into a clean bowl. Press plastic wrap
against the surface and  chill.  For the filling, place ricotta in a
mixing bowl and stir the cooled  pastry cream to make a smooth, creamy
mixture; stir in the sugar,  eggs and remaining ingredients. Stir in
the cooked wheat kernels.  Preheat oven to 350 degrees and set a rack
in the lowest level.  Butter a 9-inch cake pan, 2-inches deep. To
assemble, cut off 1/3 of  the Pasta Frolla and reserve it. Roll the 2/3
of the dough into a  14-inch disk and line the prepared pan with it.
Allow the dough to  hang over the edge of the pan. Pour in the filling
and sprinkle it  with the cinnamon. Roll the remaining 1/3 of the dough
into a 10-inch  square. Cut it into 10 1-inch wide strips. Paint the
strips with the  egg wash. Moisten the rim of the dough on the pan with
the egg wash,  and adhere 5 strips in each direction, forming a
diagonal lattice.  Trim away any excess dough even with the top of the
pan and push the  dough all around off the top rim of the pan so that
it is completely  within the pan.  Bake about 45 minutes, until the
filling is set and the pastry is  light golden. Cool in the pan before
unmolding. To unmold, invert  onto a flat plate, lift off the pan,
replace the pan with another  plate or platter, then re-invert, so that
the Pastiera is right side  up. Serve the Pastiera at room temperature.
Converted by MC_Buster.  Per serving: 2895 Calories (kcal); 132g Total
Fat; (41% calories from  fat); 60g Protein; 367g Carbohydrate; 1231mg
Cholesterol; 2316mg  Sodium Food Exchanges: 13 1/2 Grain(Starch); 4
Lean Meat; 0  Vegetable; 0 Fruit; 23 1/2 Fat; 10 1/2 Other
Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9302  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 4344
Calories From Fat: 1821
Total Fat: 206.8g
Cholesterol: 1767.6mg
Sodium: 4142.7mg
Potassium: 1436.3mg
Carbohydrates: 524.7g
Fiber: 8.7g
Sugar: 163.2g
Protein: 102.2g