Sticky, Gooey, Creamy, Chewy

• 1 cup sugar, plus extra for sprinkling
• 8 large eggs
• 2 teaspoons vanilla
• 2 tablespoons orange zest
• 2 tablespoons orange flower water
• 1/2 teaspoon cinnamon
• 2 pounds whole milk ricotta cheese
• 8 ounces mascarpone cheese
• 2 cups cup cooked arborio rice
• 1/2 cup toasted pine nuts
• 12 sheets thawed phyllo sheets
• 3/4 stick unsalted butter, melted

1. Preheat the oven to 375 degrees F.
2. Blend 1 cup of sugar, eggs, vanilla, orange zest, orange flower water, cinnamon and ricotta until smooth. Stir in the rice and pine nuts. Set aside.
3. Lightly butter a 9-inch pie plate. Lay 2 phyllo sheets over the bottom and up opposite sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with melted butter and sprinkle a little sugar over it. Top with another 2 sheets of phyllo dough, laying it in the opposite direction as the first sheets. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering and sugaring each sheet until they are all used.
4. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it. Brush the top with melted butter. Sprinkle on a little sugar.
5. Bake the pie until the phyllo is golden brown and the filling is set, about 40 minutes. Transfer the pan to a rack and cool completely before serving.

For the crust:

• 2 cups unbleached all purpose flour, sifted
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 cup cold butter, cut into small cubes
• 2 egg yolks
• 1 tsp orange zest
• 1tsp lemon zest
• 1-2 tbsp milk

• 1 1/2 cups uncooked barley (not the quick cooking kind)
• 2-3 cups of milk
• 2 tbsp sugar
• 2 lbs ricotta
• 1 1/2 cups sugar
• zest of 1 lemon and 1 orange
• 2 tbsp orange flower water
• 1 tsp rose flower water
• 1 tsp vanilla
• 8 egg yolks, lightly beaten
• 8 egg whites, beaten to stiff peaks with 2 tbsp sugar
• Confectioner’s sugar for dusting

1. To make the dough: Pulse flour, sugar and salt in the food processor until blended. Add butter and blend until the mixture resembles a coarse meal. Add egg yolks, 1 tbsp milk and citrus zests, and pulse until dough comes together and pulls away from the sides of the bowl. If dough is too dry, add a little more milk. Wrap in plastic and chill for at least 1/2 hour.
2. To make the filling: In a medium sauce pan, cook the barley according to the directions on the box. Make sure it still has a little “bite” to it. While still in the same sauce pan, stir in 2 tbsp sugar and 1/2 of the orange and lemon zest. Add enough milk just to cover the barley. Bring to a boil and immediately lower to a simmer. Continue to simmer until the milk has been absorbed. Set aside to cool.
3. In a large bowl, mix together the ricotta, sugar, remaining zest, orange flower water and rose flower water. Add the egg yolks and beat until smooth. Fold in the barley. Gently fold in the egg whites into the ricotta mixture.
4. To assemble the pastiera: Roll out 2/3 of the dough into a 12-inch round on a lightly floured surface. Roll out the other 1/3 of the dough and cut into 1-inch strips.
5. Butter a 9-inch pie plate, then line it with 12-inch round of dough, leaving at least 1/2-inch hanging over the edge of the pan.
6. Pour in the pie filling. Form a lattice over the pie’s top with the dough strips and seal by pinching around the edges.
7. Bake at 350 degrees F. for 1 hour or until golden brown, being careful not to overcook and dry out the pie.
8. Cool, and dust with confectioners’ sugar.