It isn't Easter for me without these:
Pasta Frolla Dough (or use Pillsbury refrigerated pie crusts)
2 cups flour, sifted
1/2 cup sugar
1/4 cup butter
3 egg yolks
1 Tbsp. milk
2tsp grated orange rind
Mix the butter and flour, then add eggs and the rest. Knead to form a soft sticky dough. Refrigerate at least 3 hrs or overnight before rolling out.
2 cups cooked wheat (I purchsed mine dry and cooked it on low in a crockpot w/equal amounts of water to grain and a pinch of salt for 4 hrs or until water was almost all dissolved and grain was puffy, or buy canned at Italian grocery)
1/4 cup cream, scalded
1/4 tsp. salt
1/4 tsp. sugar
1/4 cup citron, diced (optional)
1/4 orange peel, diced
1 1/2 lbs. ricotta(whole milk please)
1 cup sugar
1/2 cupcMINI choc chips, opt
1 Tbsp. orange water(or orange extract)
1 tsp. vanilla
2 Tbsp. confectioners sugar
In the scalded cream, mix wheat, salt and sugar. Set aside off heat.
Remove from heat, add citron and orange peel, set aside. To prepare
filling, beat ricotta and sugar, then add eggs vanilla and orange
water, blend well. Stir in prepared wheat . Pour into pie shell.(pasta frolla or atore bought Pillsbury
Bake in preheated 350 degree oven for approx 1 hour or until set in center. (Don't overbake or it is dry--better to underbake)
Let cool then Refrigerate. To serve dust with confectioners sugar. Serve Cold.
I am sorry but I can't part with my Meat Pie recipes just yet... but a little hint: Google "Italian Easter Meat Pie" and I promise you will have a plethora of recipes to choose from. They're all good.