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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ***PreparingThe Wheat: If"soaked" or"precooked" wheat is not available, dry wheat may be used. | 2. Cover the dry wheat with cold water (water should be about 2 inches over the wheat) and boil it for 15 minutes or until the wheat berries crack open. | 3. Remove pan from heat and allow wheat to soak for a full 24 hours. | 4. After soaking, drain well before using in steps#17-19. | 5. If"soaked"/"precooked" wheat is used, add the wheat to a pan of boiling water and cook it for about 5-10 minutes (most of the wheat berries should be open and they should be chewy but tender). | 6. Drain well, let cool and use for steps#17-19. | 7. Crust: Mix flour, sugar and lemon peel together in a bowl. | 8. Work butter into flour using your fingers (until it is the size of peas). | 9. Add eggs one at a time, mixing with a wooden spoon. | 10. Knead the dough lightly until it holds together well and clears the bowl. | 11. Form dough into a ball, wrap in plastic wrap and chill it for about 1/2- 1 hour before using. | 12. Cream: Fill the bottom of a double boiler with enough water so that its insert doesn't quite touch the water; bring the water to a boil. | 13. Mix the whole milk, egg yolks, sugar, flour, lemon peel and citron together in the insert of the double boiler which has been set in to the bottom pan. | 14. Cook the"cream," stirring constantly until it has thickened and is the consistency of a thick pudding (about 20-30 minutes). | 15. Remove the insert from the boiling water and set aside to allow the"cream" to cool, stir occasionally to keep a skin from forming. | 16. Note: I sometimes put the insert pan with the"cream" mixture into a bowl of very cold water, to help it cool down faster, don't forget to stir it. | 17. Wheat: Add the (cooked, soaked, well drained) wheat to a saucepan with the milk and butter. | 18. Cook the wheat mixture, stirring occasionally until the butter melts, and mixture starts to boil; boil for 1 minute. | 19. Remove from heat and let cool. | 20. Prepare Pans: On a lightly floured board, roll out the chilled dough to about 1/8 inch thick and line the bottom and sides of two lightly buttered 9-inch glass cake pans. | 21. Leave a 1/2 inch overhang of dough if you are going to use the lattice top. | 22. If not using the lattice, trim the overhang to 1/4 inch. | 23. Re-roll scraps and cut into 1/2 inch wide strips to use as a lattice top for the pie. | 24. (If you prefer, the lattice can be omitted.) Preheat oven to 350°F. | 25. Ricotta Filling: Mix ricotta, eggs, sugar and lemon peel together in a large bowl. | 26. Beat mixture by hand, with a wooden spoon, until smooth and creamy. | 27. Add the"cream" mixture and the wheat mixture to the ricotta filling, stirring until all is well blended. | 28. Pour or ladle the filling into prepared pans (to within 1/4 inch of the top of the pan). | 29. For The Lattice: place the strips of dough across the filling, spaced about 1 inch apart (at right angles) forming a lattice top. | 30. Fold the 1/2 inch overhang over the edges of the lattice and flute well. | 31. If not making the lattice top, fold the 1/4 inch overhang on to itself, and lightly flute. | 32. Bake pies in a preheated 350°F oven for about 45 minutes to 1 hour, or until the bottom of the crust is light brown, the center is set, and the top of the pies are golden. | 33. Turn off oven and let the pies cool for an hour in the oven with the oven door slightly (about 2 inches) ajar. | 34. Remove pies from oven and place on a wire rack. | 35. When completely cooled, cover loosely with plastic wrap and chill until serving. | 36. If you like, you can give the pie tops a light sprinkle of powdered sugar before serving. | 37. Note: Its best to served this pie directly from the pan, as trying to plate the whole pie is more trouble than its worth, and causes breakage. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	18	ounces		74.42	5.8316	3.843	3.9894
egg yolk	3			164.22	1.8309	8.0886	13.5354
sugar	2	tablespoons		805.98	201.59599999999998	0.0	0.0
purpose flour	2	tablespoons		-	-	-	-
lemon	2	tablespoons	grated rind	7.685	2.4698	0.2915	0.0795
citron peel	1/2	cup	minced rinsed drained candied	-	-	-	-
arborio rice	2	cups	cooked cooked cooked drained	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
butter	4	tablespoons		342.0	15.714	10.686	28.8
egg	8			572.0	2.88	50.24	38.04
sugar	2 1/2	cups	cut	799.5	150.02	25.025	12.48
lemon	2	teaspoons	grated rind	7.685	2.4698	0.2915	0.0795
milk ricotta cheese	1	lb	drained	789.2517	13.7892	51.0746	58.8764
butter	1/2 - 3/4	cup		342.0	15.714	10.686	28.8
egg	3			572.0	2.88	50.24	38.04
purpose flour	2 1/2 - 3	cups		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
lemon	1/2 - 1	teaspoon	grated rind	7.685	2.4698	0.2915	0.0795

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.