Ingredients
1 kg ricotta 800 grams ‘grain flour’ cooked
16 eggs 1 to 1 1/2 liters milk
1 little box chopped citron
about 1 kg sugar
2 teaspoons vanilla
crema gialla*
3 Tablespoons Cointreau
1 teaspoon aqua millefiore
1 stick cinnamon
*Crema gialla:
1/2 liter milk
2 teaspoons flour
zest of lemon
4 teaspoons sugar
3 egg yolks
Preparation
In a pan mix flour and sugar, mix well off flame. Add yolks and peels, then put pan on low flame. When it boils, turn off flame.
Two Days Before preparing: Put ‘il grano’ in a pan with enough milk to cover it. Boil, then turn off flame.
One Day before preparing: put ricotta in a bowl with 1/4 cup sugar. Mix well, set in refrigerator.
Put boiled grano in pan with enough milk to cover it. Add a peel of lemon and 2 Tablespoons sugar. Cook until boiling. Cook cinnamon in one finger of milk, then refrigerate.
Day of preparation: Make crema gialla and pasta frolla (or buy it.)
