Our FAVORITE Dessert of All Time (and why we’re rethinking how to make it)

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!

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Fior D’Arancio – https://www.bellaitaliafoodstore.com/paneangeli-fior-d-arancio-flavoring-2x2ml.html?srsltid=AfmBOoq-GArCV9LO7_2eu-NtyGIgTnoiCKBH_4VEwX9qH9t_3ANBXXViQEg

PASTIERA NAPOLETANA RECIPE – https://www.pastagrammar.com/post/pastiera-authentic-italian-easter-pie-recipe

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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

It’s the Most Wonderful Time of the Year Easter is quickly becoming uh one of my favorite holidays in fact I count down the days to Easter and it’s really because of one single Easter dish Easter Dessert that Ava makes every year and it’s it’s my favorite dessert of all time I think I’m

Trying to think of anything I would choose over it if I had to pick my last meal on Earth and I can’t that dessert is pastiera napolitana it’s a Neapolitan uh sweet Easter pie I think it’s quite popular also in the Italian-American Community where I think it’s mostly

Known as like a ricotta pie or an Easter pie it’s a real sleeper dessert it it looks a little bit boring and if you were to see it in a shop window you’d probably walk past without having any idea that it is one of the most delicious things on God’s green earth so

It’s a pretty simple pie crust that is filled with uh a stuffing made from ricot eggs candied fruit Citrus zest obviously sugar and cooked wheat cooked wheat are uh wheat berries that are cooked down into a kind of soft porridge almost but uh depending on where you live it can

Actually be kind of tricky to find we order ours online every year and sometimes it’s outrageously expensive I remember seeing like 20 or $30 for a jar every year Ava tells me that there are a few other ptia versions that are made in a different way and don’t require this

Cooked wheat and every single year we end up not trying any of them because we’re so obsessed with just a normal petta that’s just our go-to and we make it but we finally decided that this would be the year we will forgo our traditional Easter pastiera and instead

Make a few of these different variations we’re going to see how they compare if they’re simpler if they’re easier to make if they satisfy that pastiera c or if there may be even better three p that we are going to make today we need for all of them the pasta

Frola now what is the pasta frola pasta fra is the Italian version of the American P crust the difference between pasta frola and the American P crust is that pasta frola uses eggs and sugar why the American P crust use just flour butter and a little bit of Water and like every P crust we cover in plastic paper and we place in the fridge at least for 1 hour better for two three four even better the they before while the pasta frala is chilling in the fridge we can start making the stuffing for our pasier and we start with the

First one that is going to use rice now here I have some Arbor rice you can use Arborio you can use carnaroli you can use vono it’s obvious that you can’t use Jan rice so I try to find an Italian rice the first step is to cook the rice

With some milk and just a pinch of cinnamon we will keep cooking the rice until the rice itself will absorb all the milk because the result that we need to have is a sort of custard a rice custard so the rice shouldn’t be alent it should be more overcooked

The rice is thick but the problem is that it’s still too much alent keep in mind that every rice absorb a different amount of liquid sometimes rice absorb less sometimes more so when you try and you feel that the rice is still as I said Dent the only thing that you need

To do is add a little bit more milk and keep keep cooking it once the rice is fully cooked we need to stir in a little bit of butter you can choose between butter and lard we need to use the rice for our for our pasera when it’s

Completely cold and in order to how do you say speed up the process I’m transfer the rice on a flate Surface I’m using a dish you can use actually a baking tray I don’t know whatever you have we need to prepare the stuffing that goes in our

Pastiera and the ingredients that we are going to use for the rice one they are the same for a normal pastiera ricotta we use eggs orange zest lemon zest sugar candid fruit and I’m used half orange peeled candid and the other half is what we call chedro and then we are going to

Use two Aroma one is the vanilla I’m going to use the powder you can use also the vanilla ex Essence the most important one is this arama FY D but is the same of orange blossom water no it isn’t the same because this is much stronger this makes the real difference

You can get it online we’ll put a link below yes yes I don’t know so I just F my luggage full of this for nothing yeah pretty much yeah it’s difficult uh to stress enough how how really important that is for the flavor of a ptia like

That is the flavor that is the flavor of P this is small thing is it will make pasera what pasera is it’s very important that you press the ricot through a shifter because in this way the c will be much more smooth like you do for the canoli

For the Casada for every dessert where you’re going to use the Rotta Oh the smell that’s the smell I wait for all Year H H now we need just to make the decoration on top and traditionally the pastiera has seven Stripes Why seven because they are uh the number of the street of the main um streets in Naes oh really you didn’t know no how many time you went to

Naes and you didn’t know this no idea so now you know And now we need to bake it we are going to bake it at 380° F no Celsius for about 1 hour keep in mind that the top should be very very golden so iust according to your oven 1 hour later for everyone who went to Napo they know that the street in aboli

Usually they are not really really perfect Sometimes some of them can be broken and this is what happens with our ptia this street is not perfect but also this one but it doesn’t matter important is good and another thing that you should know about it in dessert is that we use a lot

Of powdered sugar why because sometimes when our dessert is not perfect we cover with powder sugar this is what I’m going to do ah now yes now you can’t see the problem with the napolitan St so we try it to see if it’s good as the normal one okay let’s try this me the first bite absolutely wow the smell is the smell of Joy just pulling that piece off is like it’s it’s an amazing smell an amazing Flavor oh every time you try the B so you forget better than you remembered it yeah yeah you forget how good it is we haven’t even gotten to the rice we’re just getting over the normal Joy of pastiera so the rice I was expecting it to change it more because like I tried

The the sort of rice pudding that you made and it had that kind of well rice pudding flavor like horada almost you could taste the rice so I thought it was going to CH the flavor a bit it really didn’t it tastes like a pastia if you

Gave that to me and told me it was a normal pastia I would completely believe it the rice is similar to the wheat berries in that they’re soft but you can feel the grains of it it’s if you can’t find the berry the berry wheat the cooked

Wheat and you want have a this is there it’s like I don’t see any reason why you would need to if you can’t find it around you which many of us can’t why you would even bother searching for it online it’s like just use rice it

Works important is that it’s as I said an Italian rice because to cook it can’t be Chinese to be overcooked but like the jasmine rice all these They Don’t Really Work the black rice the brown rice no this does doesn’t work okay so ptio at least from me gets a resounding

It’s the same as a normal pastiera better no to me it just tastes like a normal ptia which is already amazing but I know you have a few other petta variations we should try it absolutely and the next one can be a little bit different it can seem a little bit

Different from a normal pastel so the word pastiera what does uh makes you think um p deliciousness yes yum see but the word p p not the what PTI is pastier pasta pasta which means that our second pastiera is made with pasta for this pastiera we need to use

Angel pasta or what we call in Italy capellini a lot of people ask do recipes about out with Angel air pasta now here we need to be honest because we Italians don’t really like Angel a pasta because they become pretty mushy pretty soon but in this case because we need a mushy

Thing this is the right pasta to use because angeler pasta is a very very thin pasta and it cooks very very quickly what we are going to do is cook it for less than 1 Minute we transferred the cooked pasta in a bowl and now we are going to add some cold milk we mix a little bit and now we need to let it rest for about about 10 minutes just to make the pasta cool down a little bit the process

For past made with pasta is the same of past made with Rice That looks cool this is a p pasta because the name is past pasta how do you say how do you you call that figure and the matric poem when you repeat alliteration but I think So okay yeah I think this one I’m going to notice the difference here okay we made the pie crust because there are also version like that but most of the people back in the past they didn’t use the pie crust I was all the mixture all the feeling cooked Direct in the oven

And this was the version of the poor people because the pasta is a very rich desert and it was a the for the nobility the poor people of Nai who like their food so much from the beginning they found a way to make their own pastiera because the pasta was available

Everywhere well there’s one thing I know it’s that poor people in Italy made some of the best food in Italy so I’m excited to give this a shot DET okay that that is a very interesting dessert it definitely this one departs from a normal pastiera in terms of

Texture the rice was like a you know it was like exactly the same this has a totally different texture and it really is like a sweet frittata De Pasta but the flavor is exactly the same as a pastiera so it’s I don’t know if I would

Say it was it’s better than a pastiera For Me Maybe This is better really I taste the same you have the orange blossom K fruit theot and all this but is I don’t know maybe the consistency is tough it’s close I think again if I have

To choose my last meal on Earth I think I’d probably go with a normal pastia but it’s close and that is really excellent dessert I think it looks cooler than a ptia for sure like it creates a cool texture on top it gets kind of crispy on

Top and then when you cut it you see the cross-section of the pasta I’m in love it’s really good it’s really good okay I’m curious what you have planned for our third pastiera version the Third is unexperienced because I had an idea and I want to see

If this idea works or not the rice pastiera the pasta pastier they are traditional from C region Napoli benevento Tor Del greo everywhere there the third pasera that I’m going to make is an experiment I never saw it made in Italy not in any other place days I

Never made myself before so in my opinion it will work that’s what I want to do and I’m going to use bread because bread is the most delicious food in all the world bread pastiera sure this will work it should work because in Italy we

Have a ton of recipe of cakes made with bread I’m trying to use the technique for from those cakes and apply them to the pastier it’s a fusion I’m going to soak the bread with some Milk I’m just crumbling right now the bread because as the pasta as the rice as the wheat the whe Berry it should be not in chunks but more like a cre Card well you could have fool me that just looks like a real normal pastier as long as I know this is a pastar mat he looks as a pastier should look then we need to understand if he also work with the taste or Not ah you guys don’t get to see it a lot but I love when AA experiments look it they going seeny it looks perfect but a PO okay I was not expecting that ironically and I’m struggling to think of why this could be this one changed

The flavor the most it kind of Amplified the flavor do you know what I mean I’m not really sure why that would be I was expecting to like taste it and like see how the texture was different the flavor is actually different what do you want to

Tell to this P taste like the bread disappear yeah it’s like pasera plus bread pudding kind of see it’s like the bread becomes more creamy you don’t actually taste it than the bread you don’t don’t personally I’m in trouble because I like the we One the red one

One of the bread one I’m in trouble it’s an amazing dessert and an incredible invention AA and I think that uh we should make it for Easter more often from now on when I have leftover bread instead of making meat balls I start to make pastiera so be ready arur be ready

Do you know what your bread pastiera actually kind of reminded me of tort de poate the potato sweet potato cake which a pasta Garian made at home and it looks excellent this cake is one of the best discover that I made in my life thanks

To pel Uzi I wonder if a potato P would work okay we might have to go try some stuff and get back to you guys on that one we hope you enjoyed the video if you try any of the pasier recipes and trust me you should now you have tag us in a

Picture on social media @ pastagram if you haven’t already hit that subscribe button give this video a like and we hope you guys have a happy Easter one bad one all right guys we’ll see you next time by the way guys if you happen to have any ptia filling or dough leftovers

Eva made little cupcakes with them cupcakes they are small PTI mini PTI monop porion monop so you eat one and you don’t eat all the tray of us yet you can eat just well or then you eat the whole tray of these