The MARCHIGIAN CHEESE PICONI are a tasty appetizer from the Ascoli tradition that has spread to other parts of the region with small variations. Despite their ancient history and rustic origins, they make an excellent finger food for an aperitivo or a tasty way to start a holiday lunch, especially around Easter, when egg- and cheese-based dishes dominate the table.
These baked stuffed dough bites are really simple to prepare and require only good ingredients, in particular a proper Pecorino (medium-aged) and Parmigiano. The rest is easy. Don’t forget to cut the pouches on the top (traditionally ‘piccarli’, from which their curious name comes) to give them their distinctive shape and let all their aroma escape during baking.
YOU MAY ALSO LIKE:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: about 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups 00 flour
- 2 eggs (medium)
- 1 tablespoon extra virgin olive oil (generous)
- 2 cups grated Parmigiano (or Grana Padano)
- 1 1/3 cups Pecorino Romano, grated
- 2 eggs (medium)
- to taste black pepper
WHAT YOU’LL NEED FOR MARCHIGIAN CHEESE PICONI
- 2 Bowls
- Plastic wrap
- 1 Pasta roller
- 1 Baking pan
- Parchment paper
PREPARATION OF MARCHIGIAN CHEESE PICONI
Place the Parmigiano, the Pecorino and a grating of black pepper in a bowl. Mix and add the eggs. Using a spoon, combine everything well until you obtain a fairly firm mixture.
Cover with plastic wrap and transfer to the refrigerator for at least 1 hour. The best option, as tradition recommends, is to prepare the filling the night before for the next day.
In a bowl put the flour, make a well in the center and add the eggs and a generous tablespoon of oil. Begin to mix the ingredients with a fork and then knead by hand. If the dough is too stiff, add a splash of water or oil.
Work the dough until it is compact and smooth.
Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
Using a pasta roller or a rolling pin, roll out strips long and wide with a thickness of about 0.04 in (1 mm).
Place a heaping teaspoon of filling in the center of the sheet, close with dough as you would for regular ravioli, seal the edges well and press out any air.
Using a fluted cutter, cut out the ravioli.
Place them on a baking sheet lined with parchment paper, brush them with egg and use scissors to make a cross cut on the surface.
Bake the PICONI AL FORMAGGIO in a preheated conventional oven at 320°F and bake for 15 minutes or until lightly golden.
Once cooked, leave them for a few minutes on the same baking sheet but slightly tilted so that any excess fat can “drain” off.
STORAGE
PICONI AL FORMAGGIO can be stored without problems for 3–4 days. If you make them in abundance you can also decide to freeze them and take them out when needed, thawing them in the refrigerator and perhaps reheating them in the oven or microwave.
