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This is adapted from the recipe or ricetta on Valgri Grano Cotto per Pastiera. We've translated and revised.


 Pasta Frolla

  • 4 cups (500 grams) flour
  • Pinch of salt
  • 1 cup (200 grams) sugar
  • 14 tablespoons (200 grams) unsalted butter, such as Delitia Butter of Parma
  • 3 large eggs
  • Grated peel of orange 


  • 1 jar Valgri Grano Cotto per Pastiera
  • 2/3 cup (150 grams) milk
  • 3 tablespoons butter
  • grated peel of 1 lemon
  • 2 2/3 cups (500 grams) ricotta, drained
  • 5 whole large eggs
  • 2 egg yolks
  • 1 3/4 cups sugar
  • 1 packet Paneangeli vanilla  or 1 teaspoon vanilla extract
  • 2 vials Paneangeli Fior d'Arancia (orange essence)
  • 3/4 cup (150 grams) citron, finely chopped, if desired


 Make the crust: In a bowl of a food processor, mix to combine flour, sugar and salt. Cut butter into chunks and add piece by piece to flour mixture. Pulse until mixture resembles cornmeal. Beat eggs together in a small bowl until combined, and then add to food processor with grated orange peel and mix until dough forms. Divide 1/3 of dough and then form both pieces into a flat disk, wrap well in aluminum foil or plastic, and refrigerate at least an hour. Take one disk out, place on floured surface and roll out to fit a 9-inch deep-sided cake pan. Place pan in refrigerator. Roll out second disk, and cut into wide strips, arranging on a cookie sheet covered with foil. Place in refrigerator. Preheat oven to 400 degrees.


 In a heavy-bottomed saucepan, stir Valgri Grano Cotto, milk, and butter together until butter melts and milk is heated. Remove from heat and allow to cool slightly. In a bowl, beat the eggs and egg yolks together with the sugar.  Then add the wheat and milk mixture, the vanilla, orange essence and citron, and stir until combined.


 When ready to bake, pour filling into dough-lined cake pan, and then arrange dough strips on top of filling. Place in preheated oven and bake for 1 hour. After an hour, check. Filling should be set but not dry. Powdered sugar can  be sprinkled on pie after it cools slightly.