Napolitan Pastiera (for 12 people)

Ingredients:
- 250g watered corn
- 300g flour
- 510g sugar
- 150g lard (or butter)
- 500g fresh cheese (In Italian: ricotta)
- 100g canded lemon peel
- 100g canded pumpkin
- 9 yolks
- 4 whites
- 1/2l milk
- 2 lemon peel

salt, powdered cinnamon, orange flower water ( or orange juice), powdered sugar

How to make it:

Peel the corn. leave it in water for 3 days. Make a short pastry with flour, 150g of sugar, lard and 3 yolks; mix it a little, make a ball and let it stay for half an hour in a fresh place.
Boil the corn for a quarter of an hour in water, then substitute the water with hot milk;add a bit of salt, a lemon peel, a spoon of sugar and a bit of powdered cinnamon, cover it and let it cook slowly; when the milk will be completely absorbed, put the corn in a dish, put away the lemon peel and let it cold.
Put in a bowl the fresh cheese, add 350g of powdered sugar and one by one the 6 yolks; go on mixing and add a bit of cinnamon, a bit of lemon peel, 2 spoons of orange flower water, the canded pumpkin cut in little pieces and finally the corn.
Mix well and then add the beated whites.
Put the short pastry on the table and divide it in two different parts, roll the bigger one to obtain a disk and put it in a baking-pan(25cm wide) greased with a bit of lard, put in the pan the mixture of fresh cheese and finally cut stripes of short pastry and put them as a net. Put the pan in the oven and cook at middle temperature for about 45 minutes, then let it cold and put the powdered sugar on it.