1 pound and 2 ounces whole wheat kernels
Pinch of salt
4 1/2 cups water
1/2 stick butter
Filling:
2.2 pounds (1 kilogram) ricotta cheese
5 cups sugar
10 eggs
7 ounces candied fruit
1 teaspoon vanilla
Orange flower water, a few drops, for flavoring
Pastry, recipe follows
Special equipment: 10-inch metal baking tin
Preheat oven to 400 degrees F.
Put wheat kernels, butter and salt in a medium saucepan. Cover with water and bring to the boil. Simmer for 40 minutes. Let it rest overnight refrigerated.
For the filling:
Mix the ricotta and sugar thoroughly in a large bowl. Add eggs and candied fruit and continue mixing. Add vanilla and orange flower water and keep mixing. Add the wheat kernels and stir until everything is well incorporated. Pour into pie shell. Cut 6 strips from the remaining pastry and criss-cross them over the top. Bake for 1 hour, 20 minutes
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