Moving house along with assorted other life events have stopped me from posting much, but I wanted to put up a quick post from my Easter Bakes.
The pièce de résistance was Guiseppe’s pastiera. According to Guiseppe, it’s the most traditional easter back in the Campania region of Italy. It uses a very unusual ingredient, Grano Cotto, aka ‘cooked wheat grain’ which I had never heard of. It seems to only exist for making this pie. The brand I got, D’Amico, literally says it’s for pastiera on the jar. I found it at a local fancy Italian market. I also got some really got ricotta there for the filling.
It was tasty, but I have to say, the texture of the wheat grains in the filling is a little offputting and takes some getting used to. Honestly don’t think I would make this again, but I’m glad I tried it and I think it came out decently. The decoration on top didn’t work so well, but a coating of powdered sugar fixes anything.
I also made my signature overnight white to go easter lunch..
And of course, my Easter bakes wouldn’t be complete without some fun Easter cookies. The eggs turned into a bit of a runny mess, but I think the bunnies turned out really cute.
