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Rinse soaked wheat several times.
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Cook in milk with 2 spoons of crisco until all absorbed, cool.
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Beat yolks and sugar together, and then add ricotta
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(first pass through a strainer).
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Mix orange water, wheat and fruit.
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Fold everything in stiffened egg whites.
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Roll dough thin, cut strips for the top. Criss-cross dough.
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Bake at 350º until golden and firm for about 1 hour or more.