April 13, 2009 - 12:56am
Italian Easter Cake - Pastiera Napoletana
Do you know this cake?
I thought thant you would like to have the original recipe so I have also translated in english language.
You can find the recipe here:
http://www.croce-delizia.blogspot.com/2009/04/la-pastiera-napoletana.html
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That was so nice of you to provide the English version. What would be the equivalent of wheat grains in North America? Would wheat germ do it?
And how did you make the stripes on the pie? Is there a special technique? Thanks again for sharing.
the colors are what appears when you cross the pastry over the filling. What you are seeing is the browner filling showing through. The grains are Cream of Wheat that you can get in the grocery, also known as farina. I hope this helps...in case the posted does not check back...c
Thanks, Caroline. You're right! The poster actually replied. :)
This is the weat grain.
http://www.capriflavors.com/index.php?main_page=product_info&cPath=81&products_id=589&zenid=6c244ce2b32609f28e780cd1e9f7c067
In Italy it's sold in cans like those shown in photos.
If you want is possible to have the same resul starting from the grain dry but it's a very long procedure.
The stripes were made with short pastry.
Sorry for my bad English.
thank you so much for answering back. i will see if that's available here. montreal has a Little Italy district and we have a large Italian population.
That pie really looks so good!