Introduction
Easter is a time of renewal and celebration, and in Italy, nothing says Easter quite like a sweet and savory grain pie. Made with a variety of grains, cheese, and meats, these pies are a staple of the Italian Easter feast. In this article, we’ll explore two mouth-watering Italian Easter grain pie recipes that are sure to impress your guests.
Recipe 1: Sweet Italian Easter Grain Pie
Ingredients
- 1 1/2 cups cooked wheat berries
- 1/2 cup cooked rice
- 1/2 cup cooked barley
- 1/2 cup cooked farro
- 1/2 cup raisins
- 1/2 cup chopped almonds
- 1/2 cup grated Parmesan cheese
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 eggs
- 1/4 cup butter, melted
- 1/4 cup orange blossom water
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 1/4 tsp anise extract
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the cooked wheat berries, rice, barley, farro, raisins, almonds, and Parmesan cheese.
- In a separate bowl, whisk together the sugar, milk, heavy cream, eggs, butter, orange blossom water, vanilla extract, salt, cinnamon, nutmeg, black pepper, and anise extract.
- Pour the wet ingredients over the grain mixture and stir until well combined.
- Pour the mixture into the pie crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool for at least 30 minutes before slicing and serving.
Nutritional Information
This sweet Italian Easter grain pie recipe yields 8 servings. Each serving contains approximately:
- 579 calories
- 28g fat
- 70g carbohydrates
- 12g protein
- 3g fiber
- 38g sugar
Cooking Time
This recipe takes approximately 1 hour and 15 minutes to prepare and cook.
Equipment
- Large mixing bowl
- Whisk
- Pie dish
- Oven
Serving Suggestions
This sweet Italian Easter grain pie is best served warm or at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.
Variations
For a nut-free version of this recipe, omit the almonds and increase the amount of raisins. You can also use different grains, such as quinoa or bulgur, depending on your preference.
Substitutions
Instead of orange blossom water, you can use orange juice or zest to add a citrus flavor to the pie. You can also substitute the heavy cream with half and half or whole milk.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- To save time, you can use pre-cooked grains instead of cooking them from scratch.
- To prevent the crust from burning, cover the edges with foil during the last 10-15 minutes of baking.
- Make sure the pie is fully cooled before slicing to avoid a runny filling.
Frequently Asked Questions
Q: Can I make this pie in advance?
A: Yes, you can make the pie up to a day in advance and store it in the refrigerator. Reheat in the oven at 350°F (175°C) for 10-15 minutes before serving.
Q: Can I use a store-bought pie crust?
A: Yes, you can use a store-bought pie crust to save time. Just make sure to follow the package instructions for baking.
Recipe 2: Savory Italian Easter Grain Pie
Ingredients
- 1/2 cup cooked bulgur
- 1/2 cup cooked farro
- 1/2 cup cooked quinoa
- 1/2 cup cooked barley
- 1/2 cup cooked rice
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped prosciutto
- 1/2 cup chopped salami
- 1/2 cup chopped mortadella
- 1/2 cup chopped parsley
- 1/2 cup chopped scallions
- 4 eggs
- 1/4 cup olive oil
- 1/4 cup milk
- 1/4 tsp black pepper
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the cooked bulgur, farro, quinoa, barley, rice, Pecorino Romano cheese, Parmesan cheese, prosciutto, salami, mortadella, parsley, and scallions.
- In a separate bowl, whisk together the eggs, olive oil, milk, and black pepper.
- Pour the wet ingredients over the grain mixture and stir until well combined.
- Pour the mixture into the pie crust and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
- Let the pie cool for at least 30 minutes before slicing and serving.
Nutritional Information
This savory Italian Easter grain pie recipe yields 8 servings. Each serving contains approximately:
- 445 calories
- 26g fat
- 32g carbohydrates
- 20g protein
- 3g fiber
- 2g sugar
Cooking Time
This recipe takes approximately 1 hour and 15 minutes to prepare and cook.
Equipment
- Large mixing bowl
- Whisk
- Pie dish
- Oven
Serving Suggestions
This savory Italian Easter grain pie is best served warm or at room temperature. It pairs well with a side salad or roasted vegetables.
Variations
You can use different meats, such as ham or sausage, depending on your preference. You can also add vegetables, such as roasted red peppers or artichoke hearts, for added flavor and nutrition.
Substitutions
Instead of olive oil, you can use vegetable oil or melted butter. You can also substitute the Pecorino Romano cheese with another hard cheese, such as Asiago or Manchego.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- To save time, you can use pre-cooked grains instead of cooking them