Rice Pastiera

In the bowl of a stand mixer, work 175 g of lard with 195 g of sugar, 2 eggs, and the zest of 1 unwaxed orange and 1 unwaxed lemon for a few minutes. Add 375 g of 00 flour, 3 g of baking powder and 1 pinch of salt until you obtain a soft, smooth mixture.

Shape the dough into a ball on the work surface, wrap it in plastic wrap and let it rest in the refrigerator for 2 hours. Meanwhile, in a bowl, work 150 g of ricotta with 50 g of sugar until you obtain a soft, lump-free mixture. Set aside.

In a large saucepan, bring to a boil 400 ml of milk, 85 g of water, the zest of 1 unwaxed orange and 1 unwaxed lemon, cinnamon to taste, 1 vanilla bean, 20 g of sugar and 1 pinch of salt. Add 85 g of Carnaroli rice and cook over low heat for 30 minutes, stirring often. Add 15 g of butter, transfer to a steel tray and let cool.

Roll out the shortcrust pastry on the work surface, wrap it around the rolling pin and unroll it over a buttered and floured 24 cm cake pan. In a large bowl, mix the ricotta cream with 1 egg.

Fold the rice pudding into the ricotta and egg mixture and stir.

Add 70 g of pastry cream and diced candied fruit to taste, and mix well until you obtain a smooth mixture.

Pour the filling into the pan and level the surface with a spoon. Roll out the remaining pastry, cut it into strips and decorate by forming diamonds. Brush with 1 egg.

Bake in a preheated conventional oven at 170°C for 55 minutes. Let cool before removing from the pan. Serve with powdered sugar.