Home / Articles / Recipes for Italian Easter Pastiere

Recipes for Italian Easter Pastiere

These pastiere dishes are descendants of the original Neopolitan pastiera (pastiere is the plural form of pastiera), and these two recipes hail from the Molise region, which is located to the northeast of Naples (or, Napoli, as it is called in Italian). It is traditionally served for bunch or breakfast on Easter morning (though it can be rather rich, so in modern times, it is often served as part of dessert), and needs to be made at least a day in advance, in order for the flavors to settle, producing the best and most authentic taste.

Pastiere

Ingredients for Pastiere

  • Half of a pound of pennsylvania dutch fine noodles (cook them part of the way)
  • One quarter of a pound (one stick) of butter, softened to at least room temperature
  • Two cups of sugar
  • One pint of light cream
  • Three and a half cups of milk, preferably at least one percent
  • A dozen eggs, large or extra large work the best
  • One and one half teaspoons of vanilla extract
  • One and one half teaspoons of almond extract
  • Cinnamon to taste

Directions for Pastiere

  1. Make sure the pennsylvania dutch fine noodles are cooked part of the way
  2. Preheat the oven to 325 degrees
  3. Cream the softened butter and the two cups of white sugar in a large bowl
  4. Mix in the three and a half cups of milk
  5. Add the light cream to the mixture
  6. Crack the eggs into the creamed butter and sugar, mixing them in completely
  7. Mix in the pennsylvania dutch fine noodles with everything else
  8. Add the one and one half teaspoons of vanilla extract
  9. Add in the one and one half teaspoons of almond extract
  10. Put in the cinnamon, a little bit at a time (mixing in between additions), until the flavor is at the level you desire
  11. Place the entire noodle combination in a glass or ceramic casserole dish measuring 10 inches by 25 inches
  • Cook it at 325 degrees for one hour

Pastiere da Nana (Pastiere from Grandma)

Ingredients for Pastiere da Nana

  • One pound of number eleven macaroni, or another macaroni of a similar size
  • The juice of two to three oranges (orange juice can be substituted for the oranges if necessary)
  • Nine eggs
  • One teaspoon of almond extract
  • One pound of confectioner’s sugar

Directions for Pastiere da Nana

  1. Make sure the number eleven macaroni is cooked al dente
  2. Preheat the oven to 325 degrees
  3. Grease a 9 inches by 12 inches glass or ceramic casserole dish
  4. Beat the nine eggs until the yolk is no longer distinguishable
  5. Juice the two to three oranges (if using oranges and not orange juice)
  6. Add the juice from the oranges to the cooked macaroni
  7. Put in the liquid of the nine eggs, which should be uniform
  8. Add in one teaspoon of almond extract
  9. Slowly add the one pound of confectioner’s sugar, making sure to mix everything as you go
  10. Put the resulting mixture in the greased 9 inch by twelve inch casserole dish
  11. Bake it in the oven at 325 degrees for forty five minutes

Check Also

Easter in Poland Reveals Unknown Traditions: Coloured Eggs or Wet Monday Await Those Who Try Polish Traditions

Easter in Poland seems to be for many Poles the most important Christian celebration, even ...

Leave a Reply

Your email address will not be published. Required fields are marked *