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The pastiera according to ICIF
Ingredients for 4 persons

Filling

milk g 250
soaked corn g 175
lemon rind as needed
yolks g 80
eggs g 100
sugar g 150
sheep ricotta g 200
candied fruit g 100
vanilla stick as needed

Pour the milk, the corn, previously soaked in water for 12 hours, and the grated lemon rind in a pan. Cook for about 25 minutes to obtain a cream. Whip the yolks, the eggs and the sugar, then combine the sifted ricotta cheese and the candied fruit.
Combine the mixture with the corn and scent with the vanilla stick.

 Short pastry

flour g 200
sugar g 80
yolks g 20
eggs g 40
yeast g 2
salt as needed
butter g 100

Put flour, sugar, yolks, whole eggs and yeast in a working machine at low speed: then combine the softened butter until it’s completed absorbed. Let rest for 15 minutes. Spread the short pastry and fold some moulds (20cm diameter) for small tarts. Distribute the filling previously prepared inside each mould, level it and cook in the oven at 170°C, for about 15 minutes.

Recipe by ICIF instructors chefs
www.icif.com
Photo by Marco Beltramo


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The pastiera according to ICIF

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