ItalianAbruzzese
Fiadoni Abruzzesi
by Casa Pappagallo · 705K subscribers on YouTube
Traditional Abruzzese rustic pastries filled with a savory mixture of pecorino cheeses, ricotta, and eggs, baked until golden.
- Cook
- 22 min
- Servings
- 20
- Difficulty
- easy
Ingredients
10 items- FlourQuantity not specified by chef
- 1 pcsEggFor the dough
- White WineQuantity not specified by chef
- OilQuantity not specified by chef
- SaltA pinch
- Pecorino RomanoQuantity not specified by chef
- RigatinoSemi-aged pecorino cheese; quantity not specified
- RicottaA small amount
- 4 pcsEggsFor the filling
- Uovo SbattutoFor brushing
Method
- Prepare the dough: combine flour, 1 egg, white wine, oil, and a pinch of salt. Knead until smooth, then let rest for at least 30 minutes.
- Prepare the filling: grate pecorino romano and rigatino (semi-aged pecorino) into a bowl. Add a small amount of ricotta and mix. Beat 4 eggs and add to the cheese mixture, stirring until well combined.
- Roll out the rested dough with a pasta machine to a medium thickness (about setting 5).
- Form small balls of filling (about the size shown in the video) and place them on the dough sheet, spacing them apart.
- Lightly wet the edges of the dough around each filling ball with water, then cover with another sheet of dough.
- Press around each filling to seal and remove any air pockets. Cut out individual fiadoni using a cutter or knife.
- Seal the edges with the tines of a fork and place the fiadoni on a baking sheet.
- Brush each fiadone with beaten egg.
- Bake in a static oven at 180°C (350°F) for 20–25 minutes, until golden brown. Makes about 20 fiadoni.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
