'I Fiadoni.' A Traditional Italian Easter Recipe from Molise
It's Almost Pasqua!
For every region it Italy, Easter comes with many different traditional recipes. In my papà's region, with 'Pasqua' come 'I Fiadoni Molisani', sweet or savoury. It is a recipe you'll need a load of eggs for! 'Le uova' (eggs) being symbolic of spring and abundance.
Other names for 'i fiadoni' are 'casciatelle', 'sciarone' or 'fiarone'. Whatever you choose to call them, they are delicate and delicious, and pair beautifully with an aperitivo, or a simple glass vino rosso or bianco.
They are shaped like a mini calzone, and are filled with a tasty cheese & black pepper mixture, or you may prefer the sweet version which is filled with ricotta and choc chips or candied fruit. While cooking they puff out, like a balloon ready to burst. Each town has it's own variation of how to make these little traditional Easter morsels, but the one I'm going to share with you is my mother-in-laws savoury version. They are very easy to make and smell absolutely delicious while they are cooking. Enjoy!
Let's start with the filling....
500gr of grated pecorino cheese
1 small sachet of yeast for sweets (lievito per dolci)
Black pepper (I put a few pinches but you can put more or less)
Nutmeg (a couple of pinches)
2 beaten eggs put aside to paint the tops of the fiadoni before they go into the oven which should be preheating at 180 - 200 degrees
Once mixed together it should look a similar to this.
Now for the pastry...
500g of plain flour 00
1/4 cup oil
1/2 cup milk
1/2 sachet of yeast for sweets (lievito per i dolci)
Place everything in a bowl like so and mix into a messy ball
Make smaller balls to roll out with a rolling pin before putting them through the pasta machine
Work the dough through the pasta machine until you get to around number 6 or 7 on your machine
Flap the pasta in half so it covers the filling and with your hand gently push around the edges of the filling. With a glass or cookie cutter, make a half moon shape.
Place them onto a tray, snip the top of the pastry with some scissors or poke with a fork, then paste them with the beaten egg before placing them in the oven.
Place them in the over until golden brown. They should puff up and some of the cheese will ooze out of the small hole you made in the pastry.
Buon appetito and Buona Pasqua!