need some traditonal recipes-the old world stuff
You can order a traditional grain pie from Veniero's Pastry Shop in NYC - they deliver nationally, www.venierospastry.com
Here's a very old recipe for a different dessert, Easter Tart (Pastiera di Pasqua), which serves 12:
1 1/2 cups pearl tapioca, 2 cups hot milk, 1/4 teaspoon salt, 1/4 teaspoon grated lemon peel, 1 tablespoon sugar, 1/4 teaspoon cinnamon, 1 1/4 pounds ricotta, 2 cups sugar,
6 egg yolks, 1/4 teaspoon cinnamon, 1/4 teaspoon grated lemon peel, 1/2 cup candied citron and candied orange peel, diced fine, 4 egg whites, beaten stiff but not dry,
1 recipe pasta frolla (see below), 2 tablespoons confectioners' sugar.
Soak tapioca in water night before baking tart. After soaking overnight, boil in water 15 minutes and drain. Add hot milk, salt, sugar, cinnamon, and half the lemon peel, and simmer until milk has completely evaporated. Remove from heat and cool.
Place ricotta in bowl and stir until very smooth. Add sugar and egg yolks, one at a time, stirring well after each addition. Add cinnamon, candied citron and candied orange peel, the rest of the lemon peel, and last the cooked tapioca. Mix together and blend in egg whites.
Divide pasta frolla into 2 parts, one larger than other, and roll the larger piece to 1/2" thickness. Butter and flour a 10" cheese cake spring pan and line bottome and sides with rolled-out piece of pastry, trimming edges. Pour in ricotta filling. Roll out smaller piece of pasta frolla and cut into 1" strips. Place strips criss-cross over cheese filling, trimming edges neatly. Bake cake in moderate oven (375 degrees) for 45 minutes. Let cool in pan. when cool, push up bottom of spring pan, transfer tart to serving dish and sprinkle with confectioners' sugar.
Pasta frolla (pastry dough
)2 cups sifted pastry flour, 1 cup sugar, small pinch salt, 1/2 cup butter at room temp, 2 eggs, 1/2 teaspoon grated lemon rind
Sift together flour, sugar and salt. Make a well of dry ingredients on pastry board and place butter, eggs, lemon rind in well and work dough quickly. Do not add water. When smooth, shape into ball and chill 30 minutes.
I remember eating an Easter bread that had whole eggs still in the shell on top.
Also, a bread shaped like a Dove.