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Neapolitan speciality of the Easter period
Recipe for 8-10 servings

For the Short Pastry:
• 1 cup, 4 tbs. flour
• 5 oz. butter
• 1/2 cup confectioner's sugar
• 3 egg yolks


For the Filling:
• 1 cup whole-wheat grain
• 3 eggs, separated
• 1 1/2 qts. milk
• 3 oz. candied orange and lemon peel
• 1 pinch cinnamon
• 1 pinch vanilla
• 1 lemon rind
• salt
• 2 cups ricotta
• 1 cup sugar
• 1 tbs. orange-flower water
• 1 oz. butter
• 1 oz. confectioner's sugar