Fiadoni recipe by of 11-03-2015 [Updated on 29-08-2018]
I had the pleasure of tasting fiadoni a couple of weeks ago in a restaurant near Roccaraso, it was the first time I heard of these rustics and I liked them at the first taste. For those unfamiliar with them, fiadoni are an Abruzzese specialty, especially typical of Easter, they are a sort of ravioli stuffed with cheeses that are cut into a half moon and baked in the oven. There are several versions that also vary by area, I also tasted a sweet variant with ricotta filling and accompanied by a cinnamon-flavored honey sauce, a real delight. When you throw yourself into regional recipes it is always a risk, from area to area the recipes change and even from family to family, nothing strange, I also notice it with the traditional recipes of my Naples, of which I have a good knowledge, criticism it is always lurking and sometimes there is someone who resents when recipes are reported that for them do not live up to tradition. When I propose regional recipes, after having tasted them maybe only once, or worse still having seen them only in books, it is not easy for me to reproduce them perfectly, but I try anyway because I am curious and I always love trying new recipes and also many people who they follow the blog they appreciate when they see the dishes of their regions reproduced by me. This is to tell you to be lenient on these particular dishes and, if you see something wrong, you can help me with your advice and your tips to improve;) So I leave you to the recipe of Abruzzo fiadoni hoping you have done a good job; )
How to make Fiadoni
Put the flour in a bowl, make a hole in the center and add the oil, wine, egg and a pinch of salt.
Knead starting from the center and gradually absorbing all the flour
Once you have a homogeneous mixture, form a ball and let it rest for about 30 minutes
Grate the caciotta and put them in a bowl, add the pecorino and egg
Mix to obtain a nice firm filling.
Now take the dough, cut it into several pieces, then roll it out with a rolling pin or with a pasta machine into thin sheets
On each sheet put the dough in piles far from each other
close the sheet by folding it on itself
Cut out the fiadoni in half moons with a toothed wheel
Put the fiadoni thus obtained on a baking sheet lined with parchment paper
brush with egg yolk and create a horizontal cut on the surface.
Cook the fiadoni in a preheated oven at 200 ° for 15/20 minutes