For the pastry dough
2 1/4 cups flour
3 large eggs
1 tablespoon vegetable oil

For the filling
1 cup ricotta cheese, drained
3/4 cup goat cheese
3/4 cup pecorino cheese, grated
3 large eggs
3/4 cup raisins
1/2 teaspoon pepper

Egg wash
2 egg whites, beaten (optional)

Equipment needed
3 1/2-inch cookie cutter or an espresso cup saucer
cookie sheets
parchment paper

Beat the eggs.

Add the oil to the eggs, blend well.

Incorporate wet ingredients with dry ones and work into a malleable soft dough.

Knead for about 4 minutes.

Divide the dough into 2 portions.

Form into balls. Wrap with clear plastic wrap and allow the dough to rest for about 1/2 in the fridge.

Meanwhile make the cheese mixture, combining the cheeses and beaten eggs. Place aside.

Preheat the oven to 350 degrees F.

Using a pasta maker, or a rolling pin roll out to the first portion of dough to about 1/8 inch thick (Processing the dough a bit at a time will ensure the dough is fresh, making it easier to process.).

Cut 4 inch rounds.

Place about a tablespoon of the cheese mixture in each round.

Fold over and seal (One can individualize the look of the pastries -- one can either either seal with a fork, or use one's fingers, one can pull the edges and give a horseshoe shape, or one can be as fanciful as one likes etc.).

Place cheese pastries on a cookie sheets lined with parchment paper.

Brush the tops of the pastries with beaten egg white (Optional).

Bake in a preheated 350 F degrees oven until golden -- about 18 to 22 minutes.

Cool.

Repeat the steps for the second portion of dough.

Store in an appropriate container in the fridge.

Serve warm or at room temperature.

It seems "fiadone" are becoming increasingly popular in Italy. Well, the word, is. The cheese-stuffed pastries were always popular but now the number of names for these delicacies seem to be on the decrease. In the past every region had its own name for their sweet or savory cheese-stuffed Easter pastries. For example in Marche they're known as "Piconi" (See Italy Revisited/Calconi for the recipe), in Sardinia they used to go by half a dozen names many of which I cannot pronounce and certainly cannot remember. In the past, "fiadone," were associated exclusively with Molisana cuisine and Abruzzese cuisine, but nowadays "fiadone" recipes are popping up in Tuscan and Campanian cookbooks. Actually what is considered a "fiadone" has expanded. In the old days (pre World War II) "fiadone" were generally thought of as large cheese-stuffed envelops rather than the individualized bite-sized tarts that they seem to be slowly turning into. Back then the over-sized "fiadone" were sliced (Guests had a slice or two and not more than that!). The savory-style "fiadone" were served at the end of the meal, not at the beginning (as they are now). Also, they were only made for the Easter festivities, and at no other time, but of course that's changing as well. "Fiadone" are still considered special treats (They're expensive to make), but not something one has to wait around for a whole year for. Nothing stays the same, especially in the cooking arena (akin to the political arena, transformations-on-the-go). "Fiadone" are relatively easy to do and that is one reason they are becoming popular. Also, they do make nice entrees when presented as mini-tarts (The shape of the tart can be as fanciful as one likes). The cheese stuffing can be varied a hundred different ways, basically any cheese and egg mixture will do. For those who don't have skill in shaping dough, one can even buy store-bought pastries and fill them, though if one did that, one could just as well buy the whole thing made (And the question is, if so many changes are made, is what one comes up with a "fiadone" or simply a no-name cheese tart?). In any case, the recipe in this entry was presented as being a traditional recipe from the Abruzzo area, but I have my doubts about that. I suspect it's a modern take on a traditional recipe. Personally I have never seen any recipe for a traditional "savory" fiadone that uses raisins or goat cheese (but then I am Not a food historian, so my opinion doesn't carry much weight). Abruzzo encompasses a wide area and its cuisine is quite varied, so this could be a traditional recipe, and if it isn't, it really doesn't matter because the "fiadone" made with this recipe is quite good. A bit unusual, but pleasant in a strange kind of way. Personal comments and photo: Mary Melfi.

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