A delicious Easter pie prepared with Italian pie dough filled with cooked wheat kernels, ricotta cheese, candied fruits, eggs and sugar.
If you cannot find cooked wheat kernels, barley is a good substitute. Instead if you decide to prepare you own cooked wheat, choose soft wheat. Soak it in a triple volume of water for at least 20 hours. Drain the water and add some fresh water (about 3 cups of water per 1 cup of wheat). Cook for about 2 ½ hours, at low simmer, until the kernels are tender and liquid is completely absorbed.