Today a savory traditional recipe: Abruzzo Fiadoni.
During the Easter period, one of the recipes that cannot be missed in Abruzzo homes is that of fiadoni, fantastic “ravioli” filled with cheese and baked in the oven. However, defining them as such is very reductive!
A flaky oil and wine pastry similar to a brisè, a filling of cheese and eggs, a light brush of yolk, a small incision, and into the oven… just writing it makes my mouth water!!!! Then you should smell the aroma in the house……
Among the cheeses, there should be rigatino, a typical Abruzzo cheese with a savory and aromatic taste, semi-hard texture, but difficult to find in other regions. You can replace it with a semi-aged caciotta or a not too strong pecorino.
This year I’m not in Abruzzo and couldn’t find the right cheese, but I couldn’t not make them, so I used a part of pecorino and a part of a cheese mix.
My mom always makes them for Easter (but also during the rest of the year because they are too good) and we eat a lot of them. In theory, they are part of the appetizers, but we also have them for breakfast or a snack, and any occasion is a good one to eat one. Try them, and you’ll agree!
These rustic treats are also perfect to take with you on the Easter Monday picnic, along with a nice Pasqualina pie, some dove-shaped cakes without mold, or Easter hearts for dessert.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 16
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: Easter, All seasons
- Energy 148.28 (Kcal)
- Carbohydrates 11.35 (g) of which sugars 0.30 (g)
- Proteins 6.26 (g)
- Fat 8.71 (g) of which saturated 3.30 (g)of which unsaturated 4.41 (g)
- Fibers 0.47 (g)
- Sodium 409.64 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Abruzzo fiadoni
- 1.9 cups all-purpose flour
- 1/4 cup olive oil
- 3 tbsps white wine
- 1 pinch fine salt
- 3.5 oz Parmigiano Reggiano DOP ((or cheese mix) grated)
- 3.5 oz pecorino (Better if rigatino if you find it or a caciotta)
- 2 eggs
- 1 g instant yeast for savory preparations
- 1 tbsp all-purpose flour
- 1 egg yolk
- 1 tbsp milk
Tools
- 1 Work surface
- 1 Bowl
- 1 Rolling pin
- 1 Pastry cutter
- 1 Baking tray
- 1 Scale
- 1 Baking paper
- 1 Brush
- 1 Small bowl
Let’s prepare the Abruzzo fiadoni together
Let’s start with the outer dough, it’s a sort of brisè dough with oil and wine, fragrant and crumbly. On a work surface, form a well with the flour and put the oil, wine, and salt inside, then knead. We will obtain a smooth and homogeneous dough, slightly soft. Let’s set it aside for a moment.
Now let’s take care of the filling. Like all traditional recipes, every house has its own version. In my family, we add a little flour and a pinch of yeast to the cheese to make them more “bubbly”.
In a bowl, pour the cheese mix, eggs, and, indeed, the flour and yeast, then mix well until you get a firm and dry mixture.
Let’s take the dough, cut a piece, and roll it out with a rolling pin to form a rectangle with a thickness of about 1/16 inch. With the help of a spoon, place a portion of filling on the pastry then close it up. With your fingers, gently press around the filling, then cut into a half-moon shape with a pastry cutter.
Continue until all ingredients are used up.
Press to seal the edges well and place the fiadoni on a baking tray with parchment paper.
In a small bowl, mix the egg yolk with the milk, brush the fiadoni, and then with scissors make a small incision on the top so that a small part of the filling comes out and forms the characteristic ‘hump’ that distinguishes these wonderful ravioli.
Bake in a preheated oven at a temperature of 350°F for 20 minutes and until they are golden on the surface. Let them cool slightly before enjoying. While you wait, take a photo of your Abruzzo fiadoni and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know if you’ll take them with you on Easter Monday or enjoy them on Easter.
Una Riccia advises
As I mentioned earlier, it would be advisable to use rigatino cheese, but if you can’t find it, you can use those packages of cheese mix or Parmigiano Reggiano and pecorino.
Abruzzo fiadoni can also be made in muffin molds by placing the dough on the bottom and edges, the filling inside, and then covered with two strips of dough as you do for pies.
Abruzzo fiadoni can also be made in muffin molds by placing the dough on the bottom and edges, the filling inside, and then covered with two strips of dough as you do for pies.
