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Italian Recipe

Fiadone

Molise’s Easter cheese pies: golden half-moons of wine-kneaded pastry around a rich filling of local cheese and eggs, good warm or from the basket.

Molise’s Easter cheese pies: golden half-moons of wine-kneaded pastry around a rich filling of local cheese and eggs, good warm or from the basket.

50 min Prep Time
30 min Cook Time
8 Servings
medium

Instructions

  1. Knead the flour with oil, wine, 2 eggs, and salt into a smooth, supple dough. Rest 30 minutes wrapped.

    40 min

  2. Beat the remaining 3 eggs (minus a yolk for glazing) and fold in pecorino, caciocavallo, ricotta, and pepper into a thick, spoonable filling.

    10 min

  3. Roll the dough 2 mm thin and cut 10 cm rounds, re-rolling scraps once.

    15 min

  4. Place a generous spoonful of filling on each round, fold to a half-moon, and seal the edge with a fork. Snip a small vent on top of each; tradition cuts a little cross.

    20 min

  5. Brush with the reserved yolk and set on lined trays with room to puff.

    5 min

  6. Bake at 180 C until bronzed and the filling peeks proudly from the vents, 25 to 30 minutes. Cool on a rack at least 15 minutes.

    30 min

Chef's Tips

  • The vent is structural: Unvented fiadoni split at the seam and weep cheese. The little cross lets the filling rise and announce itself instead.
  • Balance the cheeses: All aged cheese turns the filling waxy; all fresh turns it wet. One sharp, one melting, a little ricotta is the village consensus.
  • Abruzzo bakes a near-identical fiadone and a sweet ricotta cousin; argue ownership over a basket of both on Pasquetta.

Nutrition Facts

Calories
547.31
Protein
25.83g
Carbohydrates
39.94g
Fat
29.46g
Fiber
1.41g

Per serving

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