Neapolitan Pastiera, a traditional Italian Easter recipe on Gourmetpedia

Ingredients

• - 600 g (1 lb. 5 oz.) flour
• - 300 g (10 oz.) sugar
• - 300 g (10 oz.) butter + 1 tbsp. to butter the molds
• - 6 egg yolks
• - 1 tbsp. white Vermouth
• - 454 g (1 lb.) Italian arborio rice or other short grain rice (never long grain)
• - 500 ml (2 cups) water
• - 500 ml (2 cups) hot milk
• - A pinch of salt
• - Grated zest of 1 lemon
• - 1 tbsp. sugar
• - 1/2 tbsp. cinnamon
• - 500 g (18 oz.) ricotta cheese
• - 500 g (2 cups) fruit sugar
• - 6 eggs, separated
• - 1 tbsp. cinnamon
• - 2 tbsp. cognac
• - 150 g (5 oz.) candied fruit