This year’s Easter recipe is Fiadoni. Fiadoni are a typical Easter dish from Abruzzo, in Central Italy. They are savoury ravioli, filled with cheese and then baked until golden brown. Usually, the cheese is a mix of dry grated sheep’s milk cheese (like Pecorino Romano) and a milder, less aged sheep’s milk cheese. I used Manchego because I had some at home, but if you can find an Italian fresh pecorino like Rigatino definitely go for it. There are many recipes for Fiadoni (they vary from town to town and from family yo family), and they are all amazingly delicious. There is even a sweet version made with ricotta and served with honey and cinnamon – yum, right? Have a great Easter weekend if you celebrate!
- 2 cups – 250 gms all-purpose flour
- 1 egg
- 50 ml – 1⅔ oz. extra virgin olive oil
- 50 ml – 1⅔ oz. white wine
- Salt to taste
- Put all the ingredients in the bowl of a stand mixer fitted with a hook attachment and knead until you have a smooth dough.
- Cover it in cling wrap and let it rest for 30 minutes.
- Line 2 cookie sheets with baking paper and keep aside.
- With a pasta machine, roll the dough quite thin as if you were making ravioli (I usually roll it to setting #7 out of 9 settings). You can do this with a rolling pin too. The dough has to be as thin and uniform as possible.
- Dust your working surface with flour and put your rolled dough on it.
- Make small hazelnut-like balls with the stuffing and put them on the lower half of the sheet of pasta. Make sure to leave some space in between the stuffing, so you can close your pasta well.
- Fold the other half of the sheet onto the filling and press well all around.
- Using a round cookie cutter, cut around the filling in a half-moon shape and remove the excess dough.
- Using a scissor, cut a little whole at the top of each fiadone.
- Transfer to the prepared cookie sheets.
- Repeat the above steps until you have no dough left.
- Bake in a pre-heated oven at 200°C – 390°F for 15-20 minutes or until golden brown.
- Serve warm or at room temperature.