Ingredients
For the Pastry Dough [makes about 2 fiadoni]
Flour as much as needed [about 1 3/4 cups]
2 eggs
2 tablespoons vegetable oil
Pinch of salt
For the filling
1 cup Parmesan Reggiano cheese, grated
1 cup ["Salerno"] Romano cheese, grated*
1 cup Caciotta cheese, grated
4 whole eggs
1 1/2 tablespoons parsley, finely chopped
A pinch of pepper
For brushing the tops of the fiadoni
2 egg yolks, beaten
*Store-packaged grated Romano cheese can be used but it is best to buy a piece of Romano cheese [the brand "Salerno" Romano works very well] that is still not yet grated and then have it grated at the store.
Directions
To make pastry dough
o Combine ingredients and work into a pastry dough.
o Shape the dough into a ball. Wrap with clear plastic.
o Place in a container. Cover with a linen cloth.
o Let the dough rest for an hour or so at room temperature.
To make cheese filling
o Beat eggs
o Mix grated cheeses.
o Combine beaten eggs with grated cheese -- do the mixing by hand using a wooden spoon or fork, do Not use a blender or food processor. The cheese mixture should not be too smooth, but remain in its natural state.
o Add finely grated parsley and a pinch of pepper. Mix well (by hand).
To make the fiadoni
o Using a rolling pin, roll out the rested pastry dough to about 1/8 inch thick.
o Cut out circles with a serrated roller pastry cutter the size of a very large dinner plate (about 11 inches wide).
o Place the filling in the center of the circle.
o In the half of the pastry circle that will cover the filling, make three "thimble" size holes.
o Seal the pastry pockets with a fork.
o Re-cut the edges with a serrated roller pastry cutter (to make it look more appealing).
o Brush the tops of the fiadoni with egg yolk.
o Bake in 325 degree oven for about 30 minutes or until golden (N.B. the fiadoni should increase in volume in the oven).
o Store in fridge till needed.
o Before serving, cut each fiadoni into thin slices -- about 1/4 inch thick (A well-made fiadoni should increase in volume in the oven, so that one should end up with slices that are about 2 1/2 inches high, 3 to 4 inches wide, and 1/4 inch thick).
o Serve at room temperature.
Notes
Photo: Sue Alfieri. |
