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Friday, March 16, 2012

Fiadoncini (Pastoni) Abruzzesi

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

Around this time last year, I blogged about our Easter traditions and our tasty, cheesy traditional Easter desserts called fiadoncini or pastoni. 

At the request of blog followers, here is the recipe for fiadoncini.

Fiadoncini or Pastoni

All photo Copyright - ©2012 - La Casa e Il Giardino – picasaweb
Ingredients
For the Dough

1 lb. of unbleached flour
2 eggs

½ cup white wine
½ cup of olive oil
1 pinch of salt


Filling
Salty
1 1/2 lb. basket cheese or ricotta
3 eggs
1/2 cup pecorino
1/2 cup parmigiano
Salt and black pepper
Sweet
Omit salt and black pepper and add 1/2 cup of sugar to the cheeses.

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For the dough
At the center of the fountain of flour add the oil, the wine, the eggs, salt, sugar and baking soda and beat lightly with a fork.
Mix well until the dough is soft and elastic. 
Let the dough rest for at least 1 \ 2 hour.
For the filling.  Mix well the eggs with the cheese.   Add either sugar for sweet or salt and black pepper for salty.

Roll out the dough to 1/4 inch thick.  Using a 6 inch cookie cutter cut pastry.
Put a tablespoon of filling in the center of each pastry, moisten edges with water or egg and close to half moon.  Seal well.

With the tip of the scissors make two cuts on the top of each one. 
 
Brush with egg yolk diluted with a little milk and bake in a preheated oven at 350 degrees until golden brown around 20 to 25 minutes.


 
They can be frozen!




 

1 comment:

  1. those look delicious,my family makes a similar thing for easter but with a sweet ricotta filling.we are from the benevento area.the town is called montefalcone val fortore.my grandma called them pizza chena. they looked like this only bigger,about 10 inches across.my mom makes them now that grandma is gone.i love learning about italy's regional traditional dishes!
    buona pasqua
    joe

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