4 cups fresh or packaged whole-milk ricotta

Filling:
2 cups barley (can use quick cook barley but follow package directions)
4 cups milk
2 ½ cups granulated sugar (can use Splenda)
3 large eggs
2 large egg yolks
1 1/2 TB anise extract

Ricotta: Spoon the ricotta into a large fine-mesh sieve or a colander lined with a double thickness of cheesecloth or a basket type coffee filter. Set the sieve over a bowl and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight or up to 24 hours. Discard the liquid in the bottom of the bowl.

Filling: Bring the milk to a simmer in a medium saucepan. Stir in barley and ¼ cup of the granulated sugar. Return to a gentle simmer and cook, stirring occasionally, until the wheat kernels are tender but still have some bite, about 45 minutes. (Most of the milk will have been absorbed.) Cool to room temperature.

Whip the remaining 2 ¼ cups of granulated sugar, the eggs, and egg yolks until pale yellow. Slowly beat in the drained ricotta and anise. Mix until blended. Mix the ricotta mixture into the bowl with the grain. Pour the filling into the prepared pastry shell (see below).

 

Pastry Shell

1/2 cup milk
1/2 stick butter
3 eggs
1/2 cup sugar (can use Splenda)
1 teas baking powder
2 + cups flour

Heat milk and butter on low heat until butter has melted. Allow to cool. Beat eggs in a separate bowl and slowly add the milk mixture. In a deep bowl mix 2 cups of flour, baking powder, and sugar. Make a well in the bottom of the bowl and add the milk/egg mixture. Beat the egg mixture with a wire whip or fork and slowly incorporate the flour mixture. Keep adding flour until the dough is no longer sticky and you are able to turn the dough onto a floured board to knead. Knead until it is no longer sticky and you are able to roll it out.

I use a 14x10 baking dish that is 3" deep. Line the dish with the rolled out dough, lattice the top and bake at 350 until pastry is golden brown about 1 hour. Cool.