Pastiera napoletana

Cook the grain ahead of time with milk and let it cool.

Mix the ricotta and sugar with the cooked grain and the eggs.

Add orange zest and a very small amount of vanilla powder in place of candied citron, a little cinnamon and the mille fiori extract; mix together.

Roll out the pastry made ahead and fit it into a nine inch cake pan; add the filling.

Cut the remaining pastry into seven strips with a ridged pastry cutter and lay them over the top; trim excess dough.

Leftovers can be sliced and frozen.

Bake at 350 for about an hour and 15 minutes.