Citron

For a 9-inch (22 cm) tart pan: 1 3/4 cups all-purpose flour (230 g), 2 egg yolks, 9 tablespoons unsalted butter (130 g), Pinch of salt, 1/2 cup sugar (100 g), Lemon zest • whole milk ricotta (200 g), 3 1/2 oz buffalo milk ricotta (95 g), 1 cup powdered sugar (130 g), Vanilla extract to taste, Cinnamon to taste, 2 eggs, Pine nuts to taste, Raisins to taste, Candied fruit and citron to taste, Powdered sugar for dusting

cooked wheat berries (about 500 grams, 1 jar) • whole milk (200 ml) • Lemon peel • cinnamon • ricotta cheese (about 250 grams) • eggs • vial orange blossom water • Candied citron • sugar (about 250 grams) • pie crust dough • round of pie crust dough

eggs • sugar (100 grams) • sunflower oil (100 ml) • vanilla baking powder • all-purpose flour (350 grams) • cooked wheat berries (250 grams) • sheep's milk ricotta (250 grams) • granulated sugar (250 grams) • whole milk (200 ml) • eggs (whites beaten until stiff) • ground cinnamon • lemon and orange peel •

unsalted butter, softened (200 grams) • sugar (150 grams) • salt (2 grams) • large egg (about 50 grams) • pastry flour (330 grams) • vanilla extract • zest of 1 untreated lemon • ricotta cheese (300 grams) • sugar (300 grams) • cooked wheat (240 grams) • large egg yolks (120 grams) • milk (60 grams) •

bread flour (about 300 grams) • egg yolk + 1 whole egg • sugar (about 95 grams) • lard (about 70 grams) • butter (about 60 grams) • Vanilla extract • Salt • cooked wheat berries (about 250 grams) • butter (about 40 grams) • milk (about 250 grams) • salt • cinnamon stick •

powdered sugar; • For the pastry: • sugar (120 grams); • all-purpose flour (350 grams); • margarine or unsalted butter (125 grams); • large egg + 1 egg yolk; • salt; • vanilla powder; • milk (if needed); • baking powder for desserts; • For the filling: • cooked wheat (580 grams); •

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

For the pastry crust: • all-purpose flour (about 330 grams) • unsalted butter, at room temperature (about 165 grams) • granulated sugar (about 130 grams) • medium egg • small egg yolks • baking powder • orange blossom extract (concentrated) • Grated zest of 1 lemon • salt • For the ricotta cream: • sheep's milk or buffalo ricotta (about 350 grams) •

Carnaroli rice (100 g) • prickly pears • sage leaves • extra virgin olive oil • grated Parmesan cheese • dry sparkling wine or white wine • onion • As needed, broth • As needed, salt • As needed, pepper • As needed, butter • As needed, grated lemon or citron zest

For the crust: • all-purpose flour (250 grams) • sugar (70 grams) • egg • unsalted butter (100 grams) • Grated zest of 1 lemon • baking powder • For the filling: • whole milk ricotta cheese (250 grams) • sugar (200 grams) • cooked wheat berries (250 grams) • mixed candied orange and citron peel •

all-purpose flour (about 500 grams) • large eggs • sugar • Grated zest of 1/2 lemon • unsalted butter (about 80 grams) • limoncello • wildflower honey (about 450 grams) • salt • Vegetable oil, as needed, for frying • Colored sprinkles, candied citron, and sugar-coated almonds for decoration,

all-purpose flour (about 300 grams) • eggs • lard (about 50 grams) • unsweetened cocoa powder (about 50 grams) • orange paste • limoncello • Vegetable oil, as needed, for frying • Honey, • Candied citron, • Colored sprinkles, • orange

all-purpose flour (about 300 grams) • eggs • lard (about 50 grams) • mandarins • orange • limoncello • Vegetable oil for frying, • Honey, • Candied citron, • Colored sprinkles,

all-purpose flour (about 400 grams) • sugar (about 20 grams) • unsalted butter (about 100 grams) • eggs • orange • lemon • Juice of 3 tangerines • Honey, • Colored sprinkles, • Candied citron, • orange • Limoncello,

For the ricotta filling: • About 10 oz fresh sheep’s milk ricotta (280 g) • granulated sugar (170 g) • vial orange flavoring • Zest of 1 lemon and 1 orange • candied citron (70 g) • wildflower honey (20 g) • eggs and 1 egg yolk • For the wheat cream: • About 10 oz cooked wheat (280 g) • milk (80 g) • butter (25 g) •

all-purpose flour (about 500 grams) • salt (about 10 grams) • sugar (about 50 grams) • unsalted butter (about 80 grams) • large eggs • anise liqueur (about 50 ml) • Grated lemon zest or lemon, orange, and vanilla extract • For the coating • wildflower honey (about 500 grams) • orange paste • vial orange extract • For decorating •

all-purpose flour (180 grams) • powdered sugar (75 grams) • unsalted butter (65 grams) • large egg • salt • ricotta cheese (250 grams) • large egg • granulated sugar (75 grams) • ground cinnamon • candied citron • candied orange • egg white

For the shortcrust pastry • plus 2 tablespoons unsalted butter, softened (250 grams) • all-purpose flour (450 grams) • almond flour (65 grams) • powdered sugar (155 grams) • vanilla bean • fine sea salt (2 grams) • plus 2 teaspoons eggs, lightly beaten (about 90 grams) • For the Filling • Step A • cooked wheat berries (450 grams) • whole milk (300 ml) •

all-purpose flour (about 400 grams) • eggs • egg yolks • Zest of 1 lemon • sugar (about 40 grams) • unsalted butter (about 50 grams) • salt • wildflower honey (about 200 grams) • candied orange peel (about 30 grams) • candied citron (about 30 grams) • glass anise liqueur or pure alcohol • Colored sprinkles, •

all-purpose flour (300 grams) • eggs • egg yolk • sugar (25 grams) • lard (25 grams) • vegetable oil, • salt • orange • lemon • candied orange peel (100 grams) • candied citron, • candied cherries, •

For the pastry crust: • lemon zest • all-purpose flour (300 grams) • whole egg and 1 egg yolk • unsalted butter, softened (125 grams) • sugar (100 grams) • For the ricotta cream: • sheep’s milk or cow’s milk ricotta (250 grams) • sugar (200 grams) • lemon or orange zest • For the cooked wheat cream: • cooked wheat (250 grams) •

For the pastry crust: • all-purpose flour (about 500 grams) • eggs • unsalted butter, softened (about 200 grams) • sugar (about 200 grams) • salt • For the wheat mixture: • cooked wheat berries (about 350 grams) • milk (about 150 ml) • unsalted butter (about 30 grams) • Grated lemon zest • For the filling: •

chickpea flour (40 grams) • cold water (80 ml) • celeriac (about 250 grams) • Breadcrumbs, • Extra virgin olive oil, • Salt, • lemon slices for serving (I used citron)

Ingredients for a 20cm (8-inch) high bundt pan: • egg whites • all-purpose flour (about 300 grams) • plain yogurt (about 250 ml) • granulated sugar (about 180 grams) • vegetable oil (about 80 ml) • Grated zest and juice of one lemon • candied citron cubes (optional, about 30 grams) • baking powder • salt • Powdered sugar,