Pastiera | Pizza di Grano | Pastiera video | How to make Pastiera

[@dawnpelliconecollins7926]

Love this Easter pie ❤️ I have had the sinking strip problem a few times. Very frustrating😒 Thanks for the tip! My grandmother always said to cook pies with a glass Pyrex to make sure the bottom is cooked. Many store bought pies have an almost raw bottom crust. You are the only other person I’ve heard say that. Great “cooks” think alike! 😊

[@alessandrasfoodislove]

Dawn I have tears in my eyes reading your message. Thank you 🥰 the knowledge is acquired from making it over and over. I share my tips because food is love ❤️. Love to be competed to your nonna. Nonne make everything special. Buona Pasqua 🐣

[@debradurso524]

Thank you so much for this. Not sure I will make this , but I love to watch and listen to you. Happy Easter to you and yours! 😊💕

[@alessandrasfoodislove]

That is so wonderful! Thank you for the beautiful words. Have a happy Easter too. 🥰🐣🙏🏻💚🤍♥️

[@lindarennie2212]

Very nice video! I made 3 of them last year. Didn’t last long! I used the wheat berries that come in a jar. Its much faster. Buona Pasqua a tutti!

[@alessandrasfoodislove]

Hi Linda, yes, the jar wheat works great. I just love come la casa profuma quando cucino il grano. Buona Pasqua a te e famiglia. Be safe and let’s keep cooking together. 🥰💚🤍♥️🐣

[@arianemariano3807]

Another fabulous recipe! Can’t wait to try this for Easter! ❤️👌🏼💯

[@alessandrasfoodislove]

A family favorite here! I just purchased more wheat...it’s never enough LOL Buona Pasqua and thank you for watching 🐣🐇💚🤍♥️

[@guillerminastover7099]

I just found you for the vert first tune today! What joy...! I am looking forward to making this because I miss Italy so much also. I am NOT Italian, but I do have a family who lives near Naples-some members in Naples, some in Lago di Patria-and we love each other as if we WERE family. I have never tasted this magnificent pie, but my husband has. He lived and worked in Naples many decades ago.

[@alessandrasfoodislove]

Thank you for watching. I read your message twice because it’s just so sweet. So what that you’re not italian? You’re italian in your heart and the passion for its culture and traditions. 💚🤍♥️ it has taken me years to perfect pastiera as close as possible to the ones my family make in Napoli. La pastiera is not only a dessert but it’s un emozione that touches our heart. It’s the arrival of Easter. Walking through the streets of Naples during holy week you can smell the aroma of the grain, wheat, fior d’arancio and citron as the pastiere bake. When a recipe becomes the heritage of an entire country, one can only celebrate it, execute it. Hope you will make it. Buona Pasqua!

[@kferoce]

Thank you again! Loved watching you make this - your recipe is so very close to my families recipe. And I learned why my strips sometimes sink!!!

[@alessandrasfoodislove]

Thank you! I’m smiling ...glad it was useful. In italian si dice “sbagliando si impara” I wanted to cry when all my strips kept sinking. What I did was bake it for 15 minutes and then add the strips. Been you’re baking 30 it can be quite stressful. Thank you so much for watching. Buona Pasqua! 💚🤍♥️🐣

[@M63Tod]

Love listening to you share how to cook. Going to try this.

[@alessandrasfoodislove]

Thank you so much Tod! Sometimes I worry that my viewers will be bored but then I can’t help myself sharing the stories that go with the food. Be safe and let’s keep cooking together. 🥰💚🤍♥️

[@M63Tod]

@@alessandrasfoodislove you will never please everyone. I love your stories. They aren’t too long and they help make the video more interesting to me. And I love your accent!

[@helenebee166]

@@alessandrasfoodislove, you will never bore anyone, it's like being in the kitchen of a friend. I don't think I have ever had this, it's just my son and I, but this made me feel like I was in my best friend's mom's kitchen working with her, so I enjoyed partaking of the love part of your food. Your daughter is blessed. Happy Easter. 🌷 🐇 🌷

[@donnalombardo5061]

I have some wheat berries. I was going to grow wheat grass to make juice. I will use them for this recipe.

[@alessandrasfoodislove]

Please check they they’re shelled otherwise before using you’ll need to soak for 3 days changing water daily and then proceed to cooking. Send me a picture on Facebook of the wheat berries and I can tell you. Grazie.

[@josephinerago8259]

I LOVE the way you explain everything!!! Very refreshing!!!

[@alessandrasfoodislove]

Thank you so much! Pastiera is not an easy dessert, if made right it’s absolutely delicious! I’m so happy that you’re watching. 🥰

[@helenebee166]

What great questions. You have asked and answered any question that could come up. Thank you. 🌹

[@alessandrasfoodislove]

Thank you so much for watching! Yes, I also try to go slow do that everyone can make my recipes with incredible success. 💚🤍❤️

[@ItalianGoneCarnivore]

Fantastic video! I've missed you! Thank you for telling us your mistakes, so we can avoid them. Also, those direct translations from Italian to English are precious! 🌻💕🌻

[@alessandrasfoodislove]

Thank you so much Annamaria! Your messages always warm my heart.💖

[@daniellekleveta7244]

Good morning Alessandra! My Aunt Lucy use to make these years and years ago. I never knew the name of them, thank you so much for the video. I can't wait to try this on my own. I hope you have a Happy Easter Season and God Bless.

[@alessandrasfoodislove]

Thank you so much. You do the same. Please do make the pasta frolla and cook the wheat the day before otherwise it’s impossible in one day. I’m sure they’ll be delicious! 🥰💚🤍♥️

[@maryannharing6537]

Great recipe and technique. I just got done making my mom’s recipe. Made it in a spring form pan and it comes so high. Can’t really tell if it’s done or not. I’m sure it will be fine but Next year I will use the Pyrex dishes. I always enjoy watching you cook! Happy Easter!

[@alessandrasfoodislove]

Buona Pasqua!! 💕🐣🙏🏻💕thank you so much for watching. 💕

[@kristen856]

This is a perfect recipe!! Came out delicious!

[@alessandrasfoodislove]

You just made my Easter more special. God bless and thank you 💕🐣🙏🏻✝️

[@antoniettabarbieri4797]

Bravissima Alessandra!!!

[@alessandrasfoodislove]

Grazie mille! buona Pasqua anche a te e i tuoi cari! 🐇🐣💚🤍🥰

[@pharmapaul]

Hi Alessandra, I'm watching your videos from Germany and I'm thrilled with the way you explain your recipes and reveal valuable tips and tricks. I love this recipe very much. I have been cooking and baking a lot of Italian for years. However, I use lard instead of butter for the dough. This makes the pastiera crispier and gives it a nice taste. For some recipes with shortcrust dough, I exchange butter for lard. Thank you for your videos. Greetings from Germany Christof 😊👍

[@alessandrasfoodislove]

Hallo Christof danke, thank you, grazie for watching! You just made me so happy. Lard is definitely the better choice and that’s why my nonna (oma) in Italy used. Food is indeed love and brings us all together. 💖 I make German plum-cake (Zwetschgenkuchen)and was hoping to make a video recipe on it. I learned from my German friend Gabriele and now it has become a tradition for us. We enjoy the plum cake on the Jersey shore with granita di caffè and lots of whipped cream for both. Thank you so much for watching and I hope you keep enjoying my recipes. 💚🤍♥️

[@pharmapaul]

@@alessandrasfoodislove Hello Alessandra, this seems to be a nice tradition among both of you, that's great 👏😍. Here where I live, it´s now high season for the right/real plum/„Zwetschge“. I baked a whole baking sheet last weekend and will bake again this weekend. Usually I bake the plum cake with a yeast dough. I love it to eat when it comes fresh and lightly warm out oft the oven. I´m doing one half of the cake with a nice layer of delicious butter crumble, the other half is sprinkled with cinnamon sugar. I like them both , it´s really delicious. As you say it must be a lot of whipped cream on the cake as well as in the coffee. If you like, I can give you the recipe, it is a recipe that has been baked in our family for decades. But tell me please, what is a „Jersey shore“?? I don´t know about that. I´m sorry for my english, it´s so long ago from school and visiting the UK. I wish you´re going well and so best regards from me, Christof 👌🌹😊

[@alessandrasfoodislove]

@@pharmapaul dear Christof, As I was reding your message I could almost taste and smell your plum cake. I would love to have the recipe. Thank you so very much. If it’s easier you can email it to me at [e-mail] I will treasure it and make it. Something incredible with the world of internet, what a wonderful way to be connected. I’m in New Jersey and the Jersey shore is the coast line along the Atlantic, beautiful long sandy beaches. Thank you so very much! Danke 💖

[@ammarrimarino-bradbury2889]

Lovely clear tutorial 🇮🇹🙏

[@alessandrasfoodislove]

Thank you so much!! Happy Easter! 🐣🐰🐇

[@ammarrimarino-bradbury2889]

My family from my fathers side are from Naples & they make this it is so good, and I get were you are coming from with the comparison about the food, not just on the pastiera, but even down to the salt in the pasta 🙈😂 so much passion in their food, I miss going to Italy 🇮🇹

[@lisaterracinarosenberg4102]

I love the story about you daughter eating the whole pastiera. I know exactly what you were going through.

[@alessandrasfoodislove]

That’s too funny! I laugh every time I think of the girls eating the whole pastiera. Hope you had a great Easter 🐣

[@lisaterracinarosenberg4102]

@@alessandrasfoodislove Thank you Alessandra. I my family is from Rome and we are Jewish. Just finished celebrating Passover. i would love for you to post on my group. I created Tavola Italiana on FB with the hope of having conversations with others in Italian. i miss that since my mom died. I also have another group called Lisa's Italian Jewish Kitchen. I only have about 100 people on each. I love to ccok too. my mom was from Florence and my parrents had a resturant in Highwood, Illinois. Really enjoyed your videol Great job.

[@alessandrasfoodislove]

@@lisaterracinarosenberg4102 I will certainly post on your group. In the summer of 2019 I visited the Jewish quarters in Napoli, it was simply amazing. Lots of luck with your groups. Grazie 🥰

[@arleneriley2524]

What size pie pans did you use please? Your recipes are fantastic, love washing you cook/bake. I live in an Italian neighborhood in Boston so I won’t have a problem getting the wheat berries. I’ve made pastiera pizza di grano several times and never though about making the pie crust or cooking the wheat-berries the day before, great idea.

[@alessandrasfoodislove]

Thank you so much Arlene. One day I will visit the north end Boston area. 💚🤍♥️ The wheat berries once they fit overnight they open up beautifully and so delicious already to eat like that. I usually use 9 inch pans. Let me know how they turn out. Pastiera needs to sit a few days before eating, it is typically made on Holy Thursday and eaten on Easter Day. 💖 buona Pasqua 🐣

[@roxannefeeney4779]

beautiful recipe Buona Pasqua

[@alessandrasfoodislove]

Grazie! 💚🤍♥️🐣buona Pasqua anche a te e famiglia 🥰

[@ellisortiz3169]

A work of art! delish, Happy Easter

[@alessandrasfoodislove]

It is and so worth it. Hope you’ll try. It. Be safe and let’s keep cooking together 💚🤍♥️

[@christinemadrazo6755]

Thank you, Alessandra.

[@alessandrasfoodislove]

Thank you for watching. 🥰

[@annmarievoccola9906]

out of this world. grazie grazie grazie :-)

[@alessandrasfoodislove]

Grazie Cara Anna. Buona Pasqua a te e famiglia. 🥰🐣

[@donnaviola2530]

I just made the dough for the pie. It's so nice to work with 😊

[@alessandrasfoodislove]

Thank you so much. You just made my day!! Made about 40 pies. Lots of happy family and friends. Buona Pasqua

[@lauranapoli4893]

this recipe makes 3...can i freeze it once its baked

[@alessandrasfoodislove]

Yes, it will make 3. I like to slice and freeze individually. Buona Pasqua 🐣💚🤍♥️

[@mariadisalvo9059]

Deve essere buonissima ciao mia cara ❤️🤗

[@alessandrasfoodislove]

Grazie Cara Maria! Non è Pasqua senza la pastiera.

[@sylviaseri4235]

If I make 1/2 a recipe can I use a springform pan? Size and how long should I bake it? Thanks Allessandra!

[@annschiraldi1751]

Hi Alessandra love your video's..where did you get your Fior darancio?and citron..Thank You😊

[@alessandrasfoodislove]

I got them in my local italian Market. Cafasso in Fort lee New Jersey or try Piccolo gastronomia Italiana. They have a website. Thank you for watching 💚🤍♥️

[@nancy9238]

Grazie per aver condiviso la tua fantastica.

[@alessandrasfoodislove]

Thank you Nancy! Spero che farai la pastiera, in casa mia non bastano mai.grazie per la visione. 💚🤍♥️🐣

[@donnalombardo5061]

Thank you Alessandra. Are you the same person I got this link from in Facebook?

[@alessandrasfoodislove]

Hi Donna, yes it’s me. Thank you 🥰

[@arleendamico2734]

Do they have to be Refrigerated after they are cooked or can I leave them out at room temp for a couple of days ?

[@alessandrasfoodislove]

Thank you for watching! 🥰 no refrigeration needed but di site then in the coolest area in the house. Living in New Jersey where it’s still cold I store them in my garage. You can also slice and wrap individually to freeze. Thaw at room temperature and enjoy! Buona Pasqua 🐣💚🤍♥️

[@suzannerinato6753]

My favorite, la pastiera!!!

[@Sirianstar10]

Looks delicious...as usual!!!! ❤❤ Is your hubby Italian?

[@alessandrasfoodislove]

Hi Susan, missed you my friend. Grazie! My husband is not italian but eats like one! Loves his braciole on Sunday. Lol My father in law lived with us for years and he enjoyed espresso mid morning and after lunch. Miss him dearly. I mention him in lots of my recipes. 🥰🥰🥰food is indeed love

[@Sirianstar10]

@@alessandrasfoodislove I thought l heard you mention your FIL in a video with an Indian recipe. Everyone loves Italian food, though! Did I miss some of your videos? I will have to make sure I have the notifications on. I will look now. Have a good evening! 😘❤

[@alessandrasfoodislove]

@@Sirianstar10 yes, you’re correct. My beautiful FIL was born in south India. We shared a passion for cooking and cleaning! LOL he loved hosing down the garage.

[@suzetteward6448]

Love your videos! Is the recipe for three pies?

[@alessandrasfoodislove]

Yes it made 3 of the Pyrex plate pies. Hope this helps. 🥰

[@suzetteward6448]

Yes. Thank you. Happy Easter!🐇🌸

[@alessandrasfoodislove]

@@suzetteward6448 thank you and same to you. Buona Pasqua 🐣

[@lericettedialessandrorapes2785]

Brava Alessandra , complimenti per la pastiera e per il tuo canale in generale , ti seguo👏👏👏 anche io ne ho realizzato uno con le mie ricette Vicane e non 😉 se ti va di visitarlo lo trovi digitando “ Rapesta Alessandro “👋

[@alessandrasfoodislove]

Wow! Che bello, grazie e ti seguirò con piacere. Grazie e complimenti anche a te! Certo che veniamo da un paese di buon gustai. Un abbraccio 🤗 buona Pasqua 🐣🥰

[@lericettedialessandrorapes2785]

@@alessandrasfoodislove Hai ragione il nostro è un paese con una grande tradizione culinaria oltre che dal paesaggio stupendo. Buona Pasqua anche a te ed al prossimo video ;)

[@clementinebecker2848]

How many cups of the already prepared wheat should you use?

[@alessandrasfoodislove]

Thank you so much for watching. I would do 3 to 4 cups of the cooked e hear that has been cooked in the milk, sugar and butter. I’m so excited that you’re making Pastiera. 💖 a few tips. Do not refrigerate after baking Taste better after 2 days Keep in the coolest area in the house. Can be frozen in slices once baked but it does lose a little Don’t over beat the eggs Let the pasta frolla rest in the fridge for easy rolling Sorry for all the tips lol I just want that you get the best results. Get ready for the amazing aroma all through the house and Don’t be surprised if the neighbors come knocking. 😂 buona Pasqua 🐣 Any questions you can email me or write it here. Cari saluti

[@fyfe1948]

Hello -- thank you for your recipe and video -- I see that your recipe is for 3 pies -- I just want to make one and I am using a jar of Miele cooked wheat -- it's 560 grams. I am trying to cut recipe in half to make 1 pie -- do you have any advice.

[@alessandrasfoodislove]

Cook the whole can and then use half. You can freeze the cooked wheat for a later time. Also freeze the remaining pie crust (pasta frolla). Hope this helps. Happy Easter. I’m in Italy at the moment and the pastiera have been amazing

[@fyfe1948]

@@alessandrasfoodislove Thank you so much -- I decided to make two pies and will freeze one. Waiting for eggs and crust to become room temp (using prepared crust). First time making and I'm very excited. Enjoy your stay in Italy. I was there twice with my Mom and loved it -- My cousin lives in Turino and we communicate weekly. My husband and I hope to visit Italy soon. Happy Easter!

[@thevegfoodhouse6279]

Great

[@Navygrl58]

I have two jars of Grano Cotto from Italy each 580 g a jar. How much would I use in place of the actual grain?

[@alessandrasfoodislove]

Hi Diane, In a large pot add the 2 containers or grano cotto. Add 1/2 stick butter, 1 cup milk and 1/2 cup sugar. Cook until thick and let it cool completely.

[@alessandrasfoodislove]

I would do 3 lbs ricotta. Basically 1 1/2 the recipe listed. Please double up the pasta frolla because you will need it.

[@alessandrasfoodislove]

If you have any questions you can email me at [e-mail]

[@micuzzu]

Ciao Alessandra! Do you know why my pie was white on top and just dark on the edges? Doesn't look like yours

[@alessandrasfoodislove]

I’m so very sorry. I don’t use convection because it browns too quickly. How long did it cook for? Please cover the edges by making an aluminum ring and placing it around. You can send me a picture at [e-mail] Thank you so much.

[@micuzzu]

@@alessandrasfoodislove Grazie assai ☺☺

[@micuzzu]

@@alessandrasfoodislove I should've watched your video before. I followed a recipe from italy that says 1 hr on 350F

[@alessandrasfoodislove]

@@micuzzu I’m sorry one hour is usually not enough. :( I’m also not a fan of the aluminum pan. The bottom is always uncooked no love how the Pyrex cooks evenly. Hope this helps. Comunque sento il profumo della tua pastiera. Grazie 💖

[@micuzzu]

@@alessandrasfoodislove 😊👌

[@gaetanoaiello1336]

Ciao Alessandra ho saputo delle tue ricette,e che stai spopolando davvero complimenti,porta in alto l'orgoglio Micione! Un abbraccio a tutti

[@alessandrasfoodislove]

Carissimo Gaetano, non puoi immaginare la gioia nel leggere il tuo messaggio. Grazie di cuore. 🥰 micioni nel mondo con grande orgoglio e fratellanza. Un abbraccio forte a tutti. Buona Pasqua 🥰🐣💚🤍♥️

[@kimwohanka2562]

@@alessandrasfoodislove I bought a 16 ounce container of cooked wheat berries will that be enough?

[@kimwohanka2562]

I already mixed with all the ingredient's and cooked. It looks like you have so much more.

[@alessandrasfoodislove]

@@kimwohanka2562 it really swells up once it is cooked and left to cool overnight. How did the pastiera come out? Sorry I just read your message. 🥰

[@suzannerinato6753]

And 7 strips!! Si!!!