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1
For the filling: Place the farro in a large bowl and cover with cold water.
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2
Let the faro soak for 3 days, changing the water daily.
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3
On the third day, drain the grain and place them in a medium-sized pot.
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4
Cover with cold water.
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5
Bring the water to a boil over a high flame, reduce to a simmer and let simmer for 15 minutes.
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6
Drain the faro.
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7
In a medium-sized saucepan, heat the milk over a medium flame until hot but not smoking.
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8
Add the faro, 1/2 the lemon zest, 1 pinch cinnamon, 1 tablespoon sugar, and let cook over moderate heat, stirring occasionally, until the milk is completely absorbed.
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9
Place the ricotta in a large mixing bowl.
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10
Using a wooden spoon, mix the ricotta until the texture becomes creamy.
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11
Add the remaining cinnamon, sugar, egg yolks, the remaining lemon zest, orange flower water, and the cooked faro.
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12
Use a spatula to mix until well combined then set aside.
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13
To make the dough: Sift the flour and sugar together then mound on a wooden cutting board or clean surface.
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14
Dig a hole in the center to form a well.
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15
Mix together the butter and egg yolks in the center of the well.
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16
Being careful not to break the outer walls of the well, incorporate the flour, eventually bringing all the flour into the dough.
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17
Keep mixing and kneading until the dough forms a homogenous mass.
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18
Knead 5 minutes more then wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes.
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19
Preheat the oven to 350 degrees F.
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20
Cut the dough into 2 pieces, 1 piece 3 times as large as the other.
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21
Using a lightly floured rolling pin, roll out the larger dough piece until it forms a large circle, about 11 inches in diameter and about 1/8-inch thick.
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22
Lightly butter and flour a 9-inch round baking pan.
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23
Place the larger dough round into the baking pan, using your thumb and forefinger to tuck the dough into the bottom of the pan.
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24
The dough should come up the sides of the pan.
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25
In the bowl of an electric mixer fitted with a whisk attachment, whisk the egg whites until they form medium-hard, glossy peaks.
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26
Using a spatula, gently fold the egg whites into the ricotta mixture.
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27
Gently place the filling into the baking pan, on top of the bottom crust.
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28
Using the lightly floured rolling pin, roll the remaining dough into a circle 1/8-inch thick.
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29
Using a sharp knife, cut the dough into strips 1-inch wide.
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30
Use these dough strips to decorate the top of the ricotta pie, forming a lattice across the top, just as you would an apple pie.
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31
Place the pie in the oven and bake until the dough on top is golden brown, about 1 hour.
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32
Remove from the oven and let cool to room temperature.
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33
Dust with confectioners' flour before serving.
