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Let's start by preparing the shortcrust pastry.
Place the flour in the center, put the sugar, the butter in sheets, the eggs and the grated rind of a lemon in the center.
Mix the ingredients in the center quickly with a fork and gradually incorporate the flour.
Work the dough until a homogeneous mixture is obtained.
Wrap the dough in plastic wrap and put it in the fridge for at least half an hour.
Put the wheat in a pot with the milk, butter, vanilla and lemon peel. Cook it over low heat for about 30 minutes, stirring occasionally.
Cook until the milk has been completely absorbed or until everything is thick and creamy. Let it cool down.
Beat the egg yolks with the sugar until a frothy mixture is obtained. Dissolve the flour in the milk. Add the milk with the dissolved flour to the eggs.
Add the zest of one lemon, pour the mixture into a thick-bottomed pan and put it on the stove.
Stir the custard constantly to avoid lumps. Once ready, let it cool.
Pass the ricotta through a sieve, collect it in a bowl and work it with the sugar until a smooth and homogeneous cream is obtained.
Divide the eggs, beat the egg whites until stiff and keep them apart.
With the vegetable mill, chop half the mixture of wheat and leave half with the whole grains (if you prefer, you can pass all the wheat or not pass it at all) and pour it into a very large bowl.
Add the egg yolks, custard and ricotta cream.
Mix everything gently. Then add the whites whipped until stiff, the vial of wildflower and cinnamon.
Gently mix everything with a wooden spoon until the mixture is homogeneous.
On a floured pastry board, roll out a 3 mm thick layer of shortcrust pastry.
Line a mold, previously buttered, with the pastry and with the help of a ladle pour the filling of the cake inside, up to half a centimeter below the edge, because it swells during cooking.
Obtain very thin lasagne, using a long knife or a small slice, place them on the filling giving the rhomboid shape.
Bake the pastiera in a preheated oven at 180 ° C for about an hour (or until the pastiera darkens).
Once cold, wait until the next day to bring the pastiera with the cream to the table.