Pastiera Recipe – Italian Easter Pie – Laura Vitale – Laura in the Kitchen Episode 559


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20 comments

  1. you need to cook your Ingerts
    let it cool
    before making your parsty
    butter and shortting must very cold
    you have it cook and let it cool before you can have

  2. My Neopolitan family makes the grain pie the same way. However, my other side are Northern Italians and they make this using arborio rice and golden raisins instead of the grano cotto and candied citron. Both are equally delicious, but i do orefer the grano cotto one. Great traditional recipe!

  3. I really know what you mean when you say that the pastiera flavour is home; it is the same for me, it is a happy childhood and cooking with mom and nonna 🙂 xox

  4. hey guys, I have read almost every comment but i still cannot find anywhere to get a hold of millefiori, does anyone know a specfic website and also i live in canada, but importing from an italian website works to!!

  5. Laura…..I really want to make pastiera for Easter this year. I can’t seem to find the millefiori. Could you please share a link to where you purchase it?

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