FILLING
500 g of ricotta
3 egg yolks plus 5 whole eggs
500 g of sugar
Previously prepared custard
Two jars of rice previously boiled and then subsequently cooked in 300 g of milk and a tablespoon of butter or olive oil.
150 g of candied fruit cut into small pieces
millefiori vial for flavoring
Sift the ricotta and then add the sugar mix Until you get a creamy add the eggs .. the cream .. the vial .. the rice and the candied fruit mix well all the ingredients fill your pastry that you will have spread and pierced in trays to pastiera previously greased and floured .. make the strips and bake at 200 degrees for about 45 minutes ..
Check with a toothpick the cooking of the pastiera must be perfectly golden on the surface.
