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|Recipe contributed by Mimmo Magliulo, Buonitalia
Soak 200 grams of corn for a few days (or else buy the already-soaked kind) making sure to change the water daily. The day before you make the pastiere, drain the corn well, and cook it for about fours hours in half a liter of milk, adding the rind of half a lemon and a pinch of salt. Cover the pan with a lid and allow to cook on a low flame. When cooked, scent the corn with the grated rind of half an orange, and add a pinch of vanilla. The next day, make a short crust pastry with 300 grams of flour, 150 grams of sugar, 150 grams of butter, three egg yolks and a pinch of salt. Let the pastry rest for about one hour. In the meantime, place in bowl 300 grams of fresh sheep's ricotta and mix together with 250 grams of sugar, four eggs , 50 grams of orange flower water, 200 grams of diced candied fruit (if you like it) and the corn. Line a well-buttered baking dish with half of the short crust pastry, fill with the ricotta cheese mixture and then, with the remaining pastry, make long thin strips and place over the pie in a criss-cross pattern. Bake in a hot oven at 350°F for 45 minutes to one hour. Allow the cake to cool and then sprinkle powdered sugar on top.
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