Our FAVORITE Dessert of All Time (and why we're rethinking how to make it)
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- Опубліковано 24 тра 2024
- Pastiera Napoletana, known by many as "Easter Pie" or "Ricotta Pie," is our absolute favorite dessert of all time. But have we been missing out on the best way to make it, a BETTER recipe than the traditional preparation?
Turns out that there are a few variations of pastiera that not only make the recipe easier to cook (or at least to source the ingredients) but might also improve the dish in the process. We're here to find out if our favorite Easter treat can be... even more favored!
If you enjoy this video, please give it a like and subscribe to the channel!
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00:00 - Our Favorite Dessert of ALL TIME: Pastiera Napoletana
02:06 - Making Pasta Frolla Pie Dough
03:00 - How to Make Rice Pastiera
10:05 - Tasting Pastiera di Riso
12:22 - How to Make Pasta Pastiera
15:24 - Tasting Pastiera di Pasta
17:38 - How to Make Bread Pastiera
19:59 - Tasting Pastiera di Pane
21:20 - Pasta Grammarian in Action!
#easter #pastieranapoletana #italianfood
Buona Pasqua! If you had to choose your last meal on earth, what would be for dessert?
Could you experiment with spaghetti squash or yellow squash, cuz I'm thinking somehow I could make it work?
My moms anything (italian homemade) I miss you mom…
Sanguinaccio
Sanguinaccio
I really enjoy both Tiramisu and Boston Cream Pie......for dessert, breakfast, lunch, dinner, midnight snack :)
Eva needs to publish her own cookbook. Her recipes and descriptions of techniques and ingredients are the best. 🇮🇹 🍝
7 hills of Roma; 7 streets of Napoli; 7 rules of Eva ❤
I have no idea how you both don’t weigh 500lbs!! The dishes Eva makes are so delicious and on top of that she makes three of them to boot!
Harper, you’re a very blessed man! Eva is meravigliosa! The smile on her face when she bites down on something she loves… priceless! 😊
I used to really like Pastiera which is readily available here in NY & NJ but it has been off limits since I became diagnosed as a Celiac. Now with the rice and pasta options, I can now make it with a gluten free crust. Thanks!
I am 3rd generation Italian born in America. My grandparents grew up poor in Brooklyn, NY. My grandmother made what she pronounced phonetically "bah-STEED" and also called it Easter Pie. She was functionally illiterate and nothing was written down. I spent years and years trying to figure out what she made. Her version was made without the pie crust, and she used pasta - specifically pastina. But she put pepperoni in it so it was sweet and savory. For years and years I tried to find what this was, but given her pronunciation I never knew what the name actually was. For every family member who made it, there was a different version. My aunt (my grandmother's sister) made it with rice and I think ham. Some cousins called it macaroni pie. But nothing I ever found on the internet matched. Last year I finally found "Pastia" which I suspect is an Italian-American term for Pastiera. The recipe I found was as close to my grandmother's as I've seen and also had anise extract as an ingredient - which may have been in hers, I'm not sure. Anyway, I love your videos and this one brings back fond memories. I will definitely try to make one (or all) of your versions. Happy Easter!
Hi. I am wondering where your grandmother’s recipe and cooking knowledge was from.
Do you know if it was from where she was born (or raised, if applicable) in Italy? If so, which region there?
Or did she learn most of it in the U.S.?
in Italy we call it Pastiera di pasta, it s a savory pie like the one you described
Try looking for "Pastiera rustica", It Is the savory version. Look up "tortano" too
My Italian grandmother, from Naples, would make this with rice, because she couldn’t get the wheat berries back in the 40’s. So every year, my dad would use her rice recipe, and we would call it rice cake. While in Naples, the pastiera was served at breakfast…it made me cry!!! It was so DELICIOUS!!!!!
Thank you for validating my my version of Pastiera. My Italian wife has Celiac and cannot have products that contain gluten. I, Irish/Italian mutt that I am, tried to replicate her mother's recipe but with the risotto rice. I got a lot of ribbing, but the Calabrese group ate it, then said not authentic. Nona Maria gave me a stupid. and said they are stupido.
Ohhhh, that sounds like a discouraging response! Maybe don’t share your creations with them anymore, and keep it all to yourself!
I’m glad you got some validation today.
You should be highly commended for the attempt, especially because you were trying to help your wife out with something she can enjoy!
I made this pie with an Italian neighbor. I called her Nonna. She taught me how to make this pie as a kid. Thanks for refreshing my memory. I thought the pie was called "Alla Nonna" but I may be wrong. Nonna used puffed wheat instead of rice.
Torta della Nonna is different, it’s more of a custard pie. Really good as well, though!
Just love Eva when she takes a bite! Shes going back to her childhood in Italy, and its so fun to watch!
Rice pudding is one of my favorite dishes. Putting it into a pie? Sounds even better! 😍
Exactamente! Arroz con leche mezclado con ricota y fruta confitada adentro de una masa de pasta frola. Interesante.
Try RIJSTEVLAAI, a southern Dutch pie.
When I was growing up in U.S (admittedly a while ago) whole wheat " berries" were available in all health food stores quite inexpensively
They sell them in the bulk food section of Whole Foods. You'll have to cook them of course. I buy them every year to sprout and grow my own wheat grass for my kitties in the springtime. Indoor kitties love grass in the spring too.
So today at work , without a word of a lie, one of my customers gave me a jar of cooked wheat, which she had prepared herself for me to make Pastiera. She gave me basic directions, as Italian nonnas do, and left me with it.
I can’t begin to tell you how excited I was to see your extra post this week. Just in time! Of course I trust Evas recipes 100 percento. Will defineately be making it. Thankyou so much. Your channel really brightens my day. Buona Pasqua from beautiful Australia xxxxx
This is my childhood! Well, except for the one with bread. The rice is my favorite but I usually make it with nothing, no rice, no wheat, no pasta. Just the ricota mixture. Its like Italian cheese cake. Thank you for this video. ❤
Eva, you are a saint! You solved a great mystery for me. My family makes the version with the pasta, no crust, just baked in a long glass dish (rectangular). We call it - and I am not sure about spelling - pastia, or pastilla, but now I am sure it is this version of pastiera. I have always wondered where it came from. Now I know. As I said in a previous comment, my grandmother made the rice version every Easter, along with one that simply had the ricotta. Tante grazie.
Who would have thought you could make capelli D'angelo into a dessert. Only the Italians. The best cooks in the world! Ciao
Eva oltre all' aroma di arancio, anche il millefiori ci va alla grande.
Complimenti.
Auguri di buona Pasqua.
Una pastiera veramente contemporanea, uguale alle voragini di Napoli 🤣 Saluti da Napoli
😂😂😂😂
i love surprise middle of the week videos.
This girl is outstanding a lovely person
This is my mothers favorite dessert of all time! She would buy it every Easter. She calls it "Wheat pie." Now that she lives in Florida, she can't find it anywhere. This is one of the perks I have living in New York! But I am going to try to make tit this year. Maybe, if is comes out good, I will send one to my mom!
Holy Saturday will be a busy day. My sister makes pizza grana, I make the casatelle, and my niece cheats at making manacotti (she uses one of those Teflon coated "dip the back of the pan in the batter and peel the crepe off" crepe makers)
I actually ordered fior d'arancio from Italy after seeing this video and it will arrive to me here in Sweden next week. So glad I found your channel 🌻
Thank you always for bringing my Italian heritage’s beautiful memories through our foods. It brings me back to when I was a child and have continued to my adulthood. My grandparents were from Benevento and my aunt from Naples. Together they made the most wonderful deserts. I came across the Fiori di Sicilia and when I opened the bottle to get the aroma, I immediately went to heaven. OMG! I can only find it through King Arthur Four, I’m not an Amazon fan. Expensive but worth every penny. I love traditional Easter desserts but at Christmas it has to be Pannetone.
The second version reminds me of kugel/kigel: an ashkenazi sweet noodle caserole (or peppery, if you're talking about jerusalem kugel).
I woke up thinking today was Wednesday. Odd.😂
Maybe because Sunday is Easter and they want us to be able to have this recipe for Easter so they posted it today.
I know, right? They are the most consistent YTers I know. I'm guessing they will be enjoying Easter Sunday to themselves, and didn't want to miss an upload so they put this out early. :D
😂😂😂
Right? I work nights and I never know what day it is so when I saw this come up 🤪.
😂😂😂
You can actually replace the jared cooked wheat with wheat you cook by yourself. I did it several times and it works. Found a recepie online
Just get wheat grains, submerge in water for 24 hours and cook in water for 90 minutes. Then cook it in milk, butter and citrus peel until it is thicken and run an immersion blender through it all to make a creamy texture
I'm glad to see your comment. I've never seen cooked/jarred wheat berries, but dried wheat berries are often found in health food stores, co-ops & other healthy food oriented stores.
I find it so interesting that my grandma,the main holiday cook and from an area very near Eva’s, never made so many of these recipes. I didn’t have the traditional Easter pie with meat until I tasted it from friends later in life. Our ricotta pie was crust- less and no grain, but it did have the orange blossom flavor. She learned to cook from her Sicilian mother in law. All this looks delicious.
Happy Easter to Eva& Harper. I tried this Easter Pie from an Authentic Italian Bakery, Artuso's, in Little Italy, Bronx, NY. It was yummy. I will send this recipe to my sister in Florida. Her husband is Italian. She has learn to make so many delicious, Italian Recipes. Her Easter Bread is divine. Thank you Eva. 👋👋👍👍💯💯🙏🙏🐰🐰🐰🐰
Buona Pasqua, mia mamma era d'Avellino, il suo pastiere era fatto di rizzo, lei lo cucinava regolare, metteva zucchero, vaniglia, limone, uova, ricotta e il liquore Strega. E poi preparava la pasta. Che riccordi buonissimi. Ogni regione ha la sua ricetta. Ciao.
That is a whole lot of Fior d’Arancio. Like, I can smell that from here.
Oh my gosh! I was *just* watching Mrs. Crocombe on the UA-cam channel English Heritage; she was making furmenty which is a common dish that varies but has been made for ages, which has similar elements to this dish. Of course, this dessert here is much more elevated and sounds delicious!
I’ve always wanted to see Eva make this ever since I saw the recipe on a blog post. Bravo Eva
My Calabrian grandmother used barley instead of wheat sometimes. Her sister sometimes made a savory ricotta pie with sausage. It was good, but my favorite is the sweet ricotta pie with the citrus is still my favorite.
in Argentina we have a white corn porridge dessert called mazamorra, i'm gonna try making a pastiera with that
Love mazzamora i tried it once and loved it. Ole Messi lol
My mother, originally from Campania, makes it with just the ricotta but adds grated chocolate. Still a family favourite after 60 years. My own variation was to add panettone instead of the wheat / rice / bread.
Buona Pasqua! I am second generation Italian American. My mother's side is from Napoli. My grandmother taught my mother to make Easter Pie. Her's was very light, she put orange and lemon zest in it. Thank you for your recipe.
As a Sicilian, I had never had Pastiera before last year. It's one of those foods that, despite being distinctly southern, never quite made the jump across the Strait. I did finally have it at my relatives' in Cosenza and now I'm obsessed. BTW, riding on the coattails of your experiment, i reckon you could try using a potato mash/puree as base for the filling. From what i can see, you need a creamy, mushy starch, whether it's cooked wheat, rice, pasta or bread, so by that logic, potatoes should work too, no?
edit: wrote this comment before watching the end of the video....lol
Soon you will be able to drive accross the Ponte dello stretto
Harper gets Eva to make three desserts in one day. Clever man.
We found ourselves iNapoli for the past week and after seeing your video, I made it my mission to taste this magical cake. Since there are just two of us, and we’re traveling, buying a whole cake was not practical but at a shop near the Funicolare Centrale (our ride home) I found a tiny little Pastieria di Riso - the perfect size for two old people. Thank you for your well crafted and delightful videos.
Feel free to substitute Steel Cut Oatmeal for the Cooked Barley/Wheat 😉
Try pasta pastiera in a cast iron frying pan without the candied fruits, etc. . Use just spaghetti, eggs (6) ricotta and maybe a little mozzarella or Fontina cheese. Fry until crispy on each side. This was always used on Holy Saturday. Need lots of black pepper to taste in the mix which should be not to thin a runny. Enjoy
Made this yesterday but used cooked buckwheat instead of cooked wheat. Fabulous texture and the taste of this dessert was out of this world! Thank you!!
My Nona made something very similar and everyone loved it
Simple but great and she made it with rice.
You could make your own cooked wheat with a pressure cooker, but these other three substitutions are a lot less work.
I bet orzo or couscous would work, too. The yeast in the bread probably brought in an umami component.
I love your cooking and the vibe (great couple). It reminds me of my Italian aunts who cooked all traditional Tuscan recipes on holidays, including "torte" - one baked custard with rice, one with cream of wheat (my favorite), They didn't use crusts, but made other pies as well. I could listen to Eva talk all day long.
As a fan of bread pudding I just knew the experiment would be a success.
You two are the best. My family is from Abruzzo. I love to cook and to bake.You make me happy.Buona Pasqua!
Ciao ragazzi e Buona Pasqua! My Italian grandmother made a variation of this, which in my family was called "Pizza Dolce", from her Americanized version of Neopolitan from 100 years ago. Which always got bemused looks from Italians when I lived there lol. Truly a taste of family and tradition. Love it every time I see you guys enjoying your handiwork. Makes it look very appetizing. Some cooking shows, not so much 🙂
Just wanna leave this message, thanks for the inspiration. I started watching your videos last year and it inspired me to start doing more homemade stuff.
Thank you for bringing memories of wheat pie for Easter back to me. I married into an Italian American family and these recipes remind me of the “old days”. 😍😋
My mom made this every Easter, it really is delicious. She made the traditional pie with the wheat berries
The pasta Pastiera reminds me of a Jewish dish called a noodle kugel. Very cool!
My grandfather always made a Savory pastiera using perciatelli or bucatini... Baked with many eggs, pecorino, mozzarella, and often browned sausage. He called it pastiera
He was from the Sarno. I used to get up in the middle of the night go to the refrigerator and cut a piece 🤣
My mother and aunts made these every year, along with savory meat and cheese pies. They are all gone now, and I have never tried to make it myself, but I think I might try soon.
BUONA PASQUAL.Eva you are THE GREATEST ITALIAN CHEF.
A Wednesday PastaGrammar!! Guys you are spoiling us. Now where's my glass of red as I get myself comfortable to watch.
I have cooked wheat berrys to make pastiere when I lived in Denmark. It was a bit of work but doable. It turned out great.
I enjoy wheat berries and have started cooking with them more recently due to my mom being diagnosed with chronic kidney disease. She’s been told to eat a primarily plant based diet.
She’s cut out all red meat (easily) but has a little poultry and fish and the rare pork treat. She’ll have some ham for Easter.
Dairy - not so easy but she has cut way back.
A friend showed me a wheat berry pasta recipe years ago that uses the berries as a replacement for meat.
I’ve made a few different dishes for my mom over the last year. I’ll have to give this a go next.
My family is from Naples. We call it grain pie. Make tons of them for Easter!
Easter pie is AMAZING
I grew up with my family making two pies each Easter. One was a Rice Pie, which had both rice and ricotta in it, made with a custard base. The other pie was a Ricotta Pie, which was just the ricotta and the custard base, which was always my favorite. My family used crushed pineapple in ours, and I think either lemon juice or lemon zest (maybe both?). We would also top it with some rainbow colored nonpareils as soon as it came out of the oven, so it was still hot and they would melt a little.
Finalmente!!! I’ve been wanting and waiting for you guys to make this for a super Looooooonnnnnngggggg time.
Grazie Tanto!!!!!
Why not use the grano cotto from Fratelli D'Amico, or Annalisa? When we make it we put a little lemon zest in the dough. With the grano cotto, we add premixed, refrigerated ricotta and sugar, a tiny bit of milk, orange zest, orange flower water, cinnamon, and the insides of two six inch vanilla beans. Then we fold in whipped egg whites. This and pizza chiena (aka pizza rustica, Easter pizza, ham pie) is Easter to me. Buona Pasqua!
My first thought was potato!!! I’m sure Eva would still love it
we use rice, and we like it. my wife introduced me to it a few years ago, and i was very surprised on how well it is
my family from the Molise makes a version of the pasta pastiera using acini di pepe. parboiled
interesting, we had sometime similar growing up but instead of wheat berries it had pasta instead (my dad called it Pastida). EDIT: yeah, just like her pasta version but without the crust and baked in a 9x13 casserole dish
Bouna Pasqua. Angel Hair Cake .. I think my kids will love it!! 🐇🪺
That looks amazing! Italy has a few Easter dishes, I noticed. My family is from Molise, and we make this big omelet every Easter.(I believe it’s called “Frittata Collese”.) I’m going to bring this one to my grandmother, and see if we can cook it together! Hope you guys have a good Easter!
Omg these all make my mouth water like crazy! So hungry now!
I make this every Easter… It’s my favorite pie too! 🩷I have used Barley with great results. Some small food coop or health food stores sell wheat berries and Barley by bulk at affordable prices! Happy Easter to you both! 🐰🌼🥕😀
I'm glad to see you experimenting more. My daughter has dairy and some specific nut allergies, so I have to do experimentation quite frequently. Sometimes the results can be better than the original!
Omg. This pie is so good. My MOM MADE IT EVERY YEAR. 😊
Buona pasqua made easter pie with the Italian Arborio rice and I make fresh candy lemons and orange peels for this as well. One of my favorite desserts for Easter.
If you can't get the Fior d'Arancio in time for Easter then King Arthur's Fiori di Sicilia would make an excellent replacement.
My mouth always waters when watching your videos. Magnifico !
Hi Eva and Harper. I usually buy the wheat for wheat berries at greek bakeries/delis that sell baking and cooking products. They are usually quite inexpensive there.
Hi guys, what a treat, to have seconds this week ! Like many other viewers, I was reflecting on various subs to the usual wheat grain, and pearl barely Def. crossed my mind. However, wheat grain has become a not unusual starch staple for savory dishes, called Ebly in France, and I wondered if there was some way of getting it in your area ? Also, as a pasta substitute, I expected Eva was intending to use the small orzo, which could turn out an interesting "cheat", if kept Al dente ... At last, the other solution was to have a go with faro, which is spelt and maybe more available in health food shops ? However, the rice option seemed a real option in its own right, because oven-baked rice pudding has been a tradition for ages, independantly from pies... That orange-blossom extract sounds a bomb, BTW. As a Greek, I adore the blossom water, but your ingredient seemed quite another level 🤤! As always, shout out to your inventivity and pioneering experiments ! Happy Easter, hope to see you again on Sunday, but if not, Best wishes to both your families ❤!
You two are terrible! You get to smell n taste this and i cant!
LOL! Looks delicious! Eva adds such a great touch in the preparation.
Love you two!
Possibly my favorite dessert too. At least in my personal top 3!
This year I have decided to make it with steel cut oats since wheat berries are so expensive. Now that I think of it, it would probably also be good with pearled barley. In any case, as with you, this is, and has been since I was a child, one of my favorite desserts. Of course, for normal every day, Torta della Nonna ain't bad either!
Good afternoon..what a surprise!!..penso la pastiera comunque la fai e sembra buona..poi sono gusti!..qui in Sicilia beh..x Pasqua sarà piena di cassata sia tradizionale ke a forno..poi ovviamente tutti i tipi di dolci e colombe varie!..dalla bella Sicilia..VI AUGURO BUONA È SANTA PASQUA..❤❤❤
I’m going to have to try this. I love wheat berries, and can find them easily at my local health food store. I’ll start with it.
That was one of the best videos that you have made, and I have seen them all.. Eva is a true artist when it comes to cooking! I bet our glad you didn't let her get away!
I decided to make one for today (Easter). We were invited to an Italian friend's house for Easter dinner. Will post pictures on Instagram.
Went the bread version.
Just ordered my fior D’Arancio, and the same vanilla powder you used, can’t wait to try this
Rice pie? Very interesting and it looks good. Bello, Bello!
Amazing!!
Great, I am going to try it
Great video! When I saw the consistency of the wheat, I immediately thought of pearled barley. It's amazingly versatile, so maybe you could give it a try? Have a wonderful Easter!
I was waiting for this!!! Thank you!!! Buona Pasqua!!
My Calabrian grandmother made a ricotta pie with anisette for Easter. No rice, pasta, or candied fruit. Just eggs, sugar, ricotta, grated lemon rind and 1 cup of anisette. I didn't like it as a child, but I love it now. The only problem is it takes a dozen eggs! Eva, did you ever hear of anything like this?
I've never had this but looks delicious. I was thinking that a Rosa Marino or small orzo risoni type pasta would be a very good substitute for the wheat or rice. It would give you that same type of texture and mouth feel of the grain berries popping. And since they are made from a duram wheat it should give the same flavor profile. The only difference may be that you would have to watch that they weren't over cooked before going into the oven, as in, leave them slightly al dente in the milk sauce so they could finish cooking in the oven.
This is very spooky - 👻👻👻👻 I have just been watching an English Heritage YT video where Mrs Crocombe makes a Frumenty which very similar. The main differences are there is no pastry or cheese but other wise there are close similarities. So now I have two new Easter dishes to try out. Yummmmm!!😊😊😊😊😊
Happy Easter to you as well!
Happy Easter Eva and Harper ! 🌾💐
That was awesome!!
Thank you for this recipe I would love to try it.
For the Fior d'Arancio in the US, Amazon may be your friend. I found a 4-pack, two 2ml vials each, for $14. A little more than $2.95 for two vials, but with free shipping, it's readily available...
These pies look incredible!!
This makes me want to experiment with spaghetti squash or yellow squash.
My mom at 92 makes this just like my grandmother did. I think we called it pizza grana!