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I have to admit that this is by far the best recipe I've used so far and I've been making this dessert a long time and have tried many recipes. This one is the creamiest and has the perfect texture. The crust is perfect. The only additions I made was I added both lemon and orange zest to the pasta frolla (crust) and added orange blossom water plus millefiori to the batter and orange and lemon zest to the grano while cooking. We all have our additions to make it our own. Don't be intimidated by this delicious dessert and cheat yourself out of the best thing you ever ate. It's not difficult to make, just time consuming. Go for it you'll be making it from now on! Thanks Laura!
keep me out of it PLEASE
hey guys, I have read almost every comment but i still cannot find anywhere to get a hold of millefiori, does anyone know a specfic website and also i live in canada, but importing from an italian website works to!!
Hi Laura when I click on your recipe site I can not find this recipe. can you help me find it . i click search and I went to other site.
Wow i'm Italian and your pronunciation is amazing even if you 're American
can you freeze the cold facts?
looks fabulous!
Laura.....I really want to make pastiera for Easter this year. I can't seem to find the millefiori. Could you please share a link to where you purchase it?
Noi zicem Paste la Easter. Placinta cu grau!! : )) Cristos a-n viat!!
Please please Laura, can u make long videos?