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Monday, March 26, 2012

Fiadone Salato

Although far from our homeland, during the holidays, our kitchen speaks absolutely Abruzzo!

My last post discussed the recipe for Fiadoncini (tiny fiadoni) or Pastoni which are made of fresh basket cheese and ricotta.  This large, rustic fiadone is made with grated, semi-hard, dry cheeses - usually sheep, goat or cow.  The fiadone can be made with or without a pastry shell as shown in the picture below.  Due to its saltiness, I prefer to eat it for lunch or a quick supper.

Fiadone without pastry shell
All photo Copyright - ©2012 - La Casa e Il Giardino – picasaweb

4 Eggs
½ cup of extra virgin olive oil
1 lb. of unbleached flour
10" round pan

2 lb. of semi-hard cheese (sheep and cow)
8 eggs
1 packet of yeast
½ teaspoon black pepper

Make a fountain of flour on the kitchen table.  At the center put the eggs and oil.
Knead vigorously to obtain a homogeneous mixture.  Let dough rest for ½ hour.  
Roll out the dough with a rolling pin until it reaches a thickness of ½ inch.
Line an oiled cake pan with pastry.  Leave a border of about 2 inches which will be needed once the filling is poured into the mold to cover the edges of the fiadone.


In a bowl put the grated cheese, the beaten eggs, the packet of yeast, and black pepper.  
Mix the ingredients with a wooden spoon in order to obtain a creamy and homogeneous mixture and pour into the lined cake pan.  
Bake in a preheated oven at 350 degrees for about 45 minutes or until the fiadone is swollen and colorful. 
Buona Pasqua!