Updated: Apr 12
Let me begin by saying that my passion has been, and will always be, to help those in need by creating traditional delicacies utilizing the science of food therapy intended to support the body at the genetic level.
Those who know me also know that I’m very passionate about family and traditions. Easter is a very important holiday for our family. It's filled with many, many incredibly delectable specialties, passed down from generation to generation. For me, it’s about maintaining traditions that keep the magic and spirit of the holidays alive. I never want to loose these traditions.
It’s been very exciting for me to share these recipes with you this week, some of which have been converted to gluten-free alternatives for my amazing friends and clients! All of these recipes come from memory - nothing is written down. It’s been quite a challenge converting measurements and directions, but also quite entertaining and fun! We hope you enjoy them and may they bring happiness and joy into your homes as they have in ours!
Many Blessings to All!
The recipe below is the gluten-free version. This one was simple - we substituted the regular flour and pasta with gluten-free alternatives - that’s it! Please feel free to reach out with any questions you may have.
PS: I had to add homemade red wine picture, compliments of my amazing Uncle Nick who left it for us at the front door while we were baking. He’s too cute for words! Love his note to us. We love you too Uncle Nick and will miss you and the family tomorrow!!
Pastiera di Pasqua Durazzanese - Gluten-Free Version
Prep Time: 30 - 45 min
Cooking time: 1 hour 45 min to 2 hours
3 liters of filtered water
1 tablespoon salt
1 teaspoon + 1/4 cup of extra virgin olive oil
6 0z Humanely raised uncured bacon, cut into small cubes
3 garlic cloves
1/2 cup short grain brown rice - cook first for 25 min
1/2 cup white rice
Gluten-free spaghetti 6 oz
Gluten-free fettuccini 8 oz
Gluten-free linguini 4 oz
Gluten-free elbow pasta 4 oz
Gluten-free fresh, homemade pasta (optional - this pasta takes less time to cook - add in last 5 minutes, if using)
3/4 cups of gluten-free 1:1 flour
1 cup of water
Pinch of salt
1 1/8 tsp black pepper
1 cup parmigiano
Fill large pot with water, add salt and bring to boil.
Cut bacon into small cubes and set aside . In a medium size sauté pan, heat 1 teaspoon of olive oil and add the bacon. Cook until the bacon is crispy but not burnt. Take out the cooked bacon and keep the olive oil and fat from the bacon in the sauté pan. Add another 1/4 cup of olive oil and 3 cloves of garlic. Sauté on a low flame until garlic is a golden brown. Set aside.
Add short grain brown rice to boiling water and cook for 25 minutes. Add the white rice and cook for another 10 minutes. Then add all the dry pasta and cook for 7 to 8 minutes.
While the pasta is cooking, prepare the flour mixture and baking pans (can be square or round). Mix gluten free 1:1 flour and water with a fork. Add pinch of salt, 1/8 teaspoon black pepper, and 1 tablespoon parmigiano and mix well. It should be the consistency of a loose batter. Add 2 tablespoons of the flour mixture to the bottom of each baking pan and spread with the back of the spoon. Set aside.
Discard garlic from the oil. Drain a little bit of the water from the top of the cooked pasta. Pasta should be wet. In the same pot that the pasta was cooked in, then add the olive oil from sauté pan, bacon, remainder of parmigiano and pepper and mix well.
Add the pasta mixture to the prepared baking pans and flatten with the back of a spoon. Add the remainder of the flour cream mixture on top and use your fingers or back of a spoon to spread evenly.
Bake at 375 degrees F for 45 minutes to 1 hour or until crust on top is a golden brown.