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.
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| Fiadone without pastry shell |
Dough
4 Eggs
½ cup of extra virgin olive oil
1 lb. of unbleached flour
10" round pan4 Eggs
½ cup of extra virgin olive oil
1 lb. of unbleached flour
Filling
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.
Filling
In a bowl put the grated cheese. Add the packet of yeast, black pepper and one egg at a time.
In a bowl put the grated cheese. Add the packet of yeast, black pepper and one egg at a time.
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!
what is the consistency of this pastry?
ReplyDeleteI sure wish you could have met my grandmother. She was Pugliese but she shared your dedication to the kitchen and to Italian cookery
Mimi Torchia Boothby Watercolors
Mimi - The consistency is almost similar to a savoury souffle. If you like eggs and sharp cheeses, you will like the fiadone. To me it's great for lunch or light supper together with a salad.
DeleteBuona Pasqua!
This is EXACTLY my grandmother's (from Giuliano Teatino) fiadone!! I have seen many recipes but this is IT.
ReplyDeleteI have a small house in Casalbordino at Miracoli-coming April 2 with another Abruzzesse friend who loves to cook! Where are you?
Joyce - Thank you for commenting. My mother used to make this fiadone and I continue the tradition.
DeleteWe have a house in Casalbordino, near Piazza Umberto and will be going there at summer's end.
Buona Pasqua!
It's nice!!!! my sister Gilda do it. and me too!!!
ReplyDeleteWe was born in San Vito Chietino but we emigrate to Buenos Aires.
I invited to visit in Facebook: Foro Inmigración Abruzzesa
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Wonderful recipe. I occurs to me you could add some ingredients to the filling as long as they are compatible with the eggs and cheese (blanched asparagus, herbs, cooked sweet onions perhaps.)
ReplyDeleteAlmost a year later, I guess it's better late than never. Yes, you can add some light vegetables if you like. Happy Easter!
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