Fiadone
Preparazione 50 min · Cottura 30 min · Riposo 30 min · Porzioni 8 · Difficoltà Media
Procedimento
Knead the flour with oil, wine, 2 eggs, and salt into a smooth, supple dough. Rest 30 minutes wrapped.
40 min
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
Roll the dough 2 mm thin and cut 10 cm rounds, re-rolling scraps once.
15 min
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
Brush with the reserved yolk and set on lined trays with room to puff.
5 min
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
I consigli della nonna
Consigli in cucina
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.
