Ricotta Soffioni, a delicious sweet with shortcrust pastry and a very creamy filling with ricotta, a typical preparation of Abruzzo cuisine also called fiadone.
The Abruzzo ricotta soffioni, are delicate pastries flavored with lemon zest as well as lemon jam, where the upper part is not completely closed over the filling but just joined, thus sometimes allowing the sweet mix of ricotta and sugar to overflow.
Abruzzo cuisine is rich with many delicious preparations like all other regions I’d say because culinary tradition is truly a pride of our nation!
The offering of products and foods is very vast and originates both from the mountainous inland areas and the coastal maritime areas and among the most known and famous Abruzzo products we have the confetti from Sulmona, the saffron from the Navelli plateau, sheep skewers, spaghetti alla chitarra, and the famous Montepulciano d’Abruzzo wine.
But not to be outdone are the red garlic of Sulmona, Fucino carrot, cicerchia, and the sweet pepper from Altino and Serranella.
I also suggest from the Abruzzo region:
PALLOTTE CACIO E UOVA
RIGATONI ALL’ABRUZZESE
PATATE MARITATE
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RICOTTA SOFFIONI
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian Regional
- Seasonality: All seasons
RICOTTA SOFFIONI RECIPE INGREDIENTS
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2.7 tbsp extra virgin olive oil (plus a tablespoon to grease the molds)
- 4 eggs (2 for the shortcrust pastry and 2 for the cream)
- 1 pinch salt
- 1.1 lbs sheep ricotta
- 3/4 cup powdered sugar (plus extra to sprinkle on top)
- 1 lemon (organic zest)
RICOTTA SOFFIONI RECIPE TOOLS
- 2 Bowls
- Knife
- Mold
- Grater
- Sieve
- Food scale G3Ferrari G20062
FOR THE PREPARATION OF THE ABRUZZO RICOTTA SOFFIONI RECIPE
To prepare the Abruzzo sweet soffioni or fiadoni, I first make the shortcrust pastry which must be with oil and not butter so…
I mix in a bowl the sifted flour with the sugar and a pinch of salt.
I beat the egg with EVO oil and then add the powders.
I work it well and then get a smooth and homogeneous dough which I wrap in plastic wrap and let rest for about 30 minutes.
After the time has passed, after lightly flouring the work surface and with the help of the rolling pin, I roll out the shortcrust pastry and make squares of about 4 inches on each side and not too thin, let’s say about 2 mm.
I also mix the sugar with the egg yolks, also adding the grated lemon zest and ricotta.
Finally, I whip the egg whites and add them, mixing with a spatula from bottom to top to not deflate the mixture.
I lightly grease the containers to make the Abruzzo sweet fiadoni or soffioni and place a square of EVO oil shortcrust pastry in each.
I now add the filling and fold the edges of the pastry inward…I hope my little photo helps you understand but it’s very simple, it doesn’t take much effort, eh eh!
Now all that’s left is to bake the traditional Easter sweet fiadoni at 350°F for about 35 minutes or depending on the characteristics of your oven.
Once cooked, I remove the Easter Abruzzo soffioni from the oven and let them cool on a wire rack.
Before serving them at the table, I sprinkle them with powdered sugar and voila, they are ready to taste!
Enjoy your meal
Annalisa
