In Abruzzo, Easter holidays rhyme with “Fiadone”. This name refers to a typical regional specialty of Abruzzo, sweet or savory, which takes the form of a rustic cake, similar to a large raviolo or a panzerotto.
The Fiadoni are enojyed during the Easter holidays, just like the famous Easter Pizza. The dough is made of flour, eggs, oil and wine. The filling is rich in eggs and different hard cheeses while some variants also include the addition of sausage or salami. The surface of the fiadone presents a small cut, usually made with scissors, that allows the cheese to leak during cooking, giving this delicious specialty its distinctive look. This rustic cake can be enjoyed as an appetizer or as a tasty snack.
INGREDIENTS FOR 6 PEOPLE
- 550g of oatmeal
- 100ml of evo oil
- 150g of Pecorino cheese
- 150g of Parmigiano
- 5g of brewer’s yeast
- 7 eggs
- 100 ml of white wine
- 500 g of flour
- 2 eggs
- a pinch of salt
PREPARATION
Place 500g of flour on a table and add 2 eggs, a pinch of salt, white wine and oil. Mix until a smooth and soft mixture is formed and, if necessary, add more liquids. Let it rest. Beat the remaining eggs in a bowl, add the grated cheeses and the yeast. After that, roll out the thin paste of the discs about 8cm. Then place a teaspoon of filling in the center and close in half-moon shape, sealing the edges. Make small holes in its center, this way you will let the cheese drop out. Finally, brush the egg yolk and cook at 180 ° for 20 minutes.
CURIOSITY
They are called “fiadoni” because of the small cut on their surface, which allows the filling to “breathe” ( from Italian fiato ) during cooking, and to let its fragrance leak.
