I want to do some tweeking to our grain pie.
Has anyone used a berry other then wheat?
Soaking liquid? I want to try coffee flavored milk.
I think triticale or buckwheat groats would be a cool choice.
Used to make furmenty with rolled triticale. Other grains you might have to cook, rather then soak.
Never tried anything other then the classic flavor profile. But coffee makes sense, especially if you choose a nuttier flavored grain, or parch/toast the grains prior to soaking or cooking.
I'm assuming you're talking about the napolitan wheat pie "pastiera".
My family, from tuscany, made a rice pie that is not unsimilar.
You cook rice in milk, the small grain rice like for risotto, with a lemon peel in it. Then add sugar, eggs, and sometimes ricotta. Pour it in a pasta frolla crust with a lattice top and bake.
It's quite mild and very pleasant.
I think its appeal is its simplicity of flavor. I add a little vanilla. The only thing i think wouldn't clash might be some carmelized sugar?
Rice pie is very popular over here too. Any bakery annex pâtisserie will sell them, even in single pieces. I often stop at a bakery and buy a piece when doing a bicycletrip, it gives instant energy.
This guy makes a more elaborated version, maybe it will inspire you. The video is in dutch, but I guess a professional can easily follow;
That was interesting but a little far away from what we do.
That's more like a torte. I couldn't help but think that would be something
I might take in a coffee direction. Almost like cappucino with the cream on top.
I was also curious about the fresh lime in the whipped cream. I usually get along
marginally with other languages, but Dutch, holy mackerel.
This is a family staple. I have never had it with rice. Is the taste similar to rice pudding?
I do the grain in a springform. It's high and with lattice on top. It is mildly sweet with more of
an earthy flavor.
yeah, wheat would have an earthier flavor. The texture of this is dense and it's mild flavored and not creamy like rice pudding, but more compact. Slices well, and yes, is done in a deep pan.
I've got a rice one in the oven. I wanted to do a smaller one like a torte so I reduced the filling. Used just a regular pasta frolla.
I omitted the lattice. The caramel thing was in my head so I thought I would brulee it when it comes out. We'll see
used a short rice.
Let us know how it comes, panini.