Traditionally served at Easter, Pastiera (ricotta pie) is made with different ingredients depending on what region of Italy it comes from. The base of the pie is always the same: ricotta, sugar and eggs, but the other main ingredient varies. It can be made with either, wheat grain (husks removed), rice or the way my Nana made it, with small pastina called Acini de Pepe.
It was a family event when Nana made Pastiera...We were all tasters....and, I may add, we all survived tasting batter loaded with raw eggs (a big NO-NO to do in this day and age, but it was the 60's and 70's, we survived without car seats, smoked cigarettes and tasted raw meat and eggs)!!! Between my mother, her sisters, our Aunt Rose and my PopPop, Nana adjusted the sweetness...all without a recipe. This was another dish that my Nana made without a recipe...she just knew how to do it! Thankfully, one year, my mother paid careful attention and measured every ingredient Nana put into the pie. Needless to say, Pastiera is still made at Eastertime. But, as with everything, it's not as good as Nana's!
You can order this yummy Easter Pie treat posted on the "Weekly Specials" page.
Buona Pasqua,
Chef Merri
Thursday, April 9, 2009
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