makes
20-24
prep
30 minutes
cook
25 minutes
difficulty
Mid
makes
20-24
serves
preparation
30
minutes
cooking
25
minutes
difficulty
Mid
level
When I was in Abruzzo, I bought fiadoni from the forno that were warm, cheesy and so very light. Small incisions are made on the top of the fiadone to allow a little cheese to escape as they cook. These savoury fiadoni should not to be confused with sweet fiadoni from Corsica.
Ingredients
Dough
- 300 g (10½ oz/2 cups) plain (all-purpose) flour, plus extra for dusting
- 3 eggs, lightly beaten
- 100 ml (3½ fl oz) olive oil
- 100 ml (3½ fl oz) dry white wine splash of milk
Filling
- 175 g (6 oz) rigatino cheese (or substitute pecorino sardo or pecorino toscano, grated
- 150 g (5½ oz) parmesan, grated 2 eggs, lightly beaten
- 4 g (¼ oz) instant dried yeast
Resting time: 30 minutes
Instructions
Place the flour and a pinch of salt in a large wide bowl. In a smaller bowl, whisk 2 of the eggs with the oil and wine.
Make a well in the centre of the flour and pour in the egg mixture. Using a wooden spoon, bring the mixture together, then start using your hands to knead the dough. Tip onto a lightly floured work surface and knead for 2 minutes until smooth. The mix will be quite soft, stretchy and pliable. Cover in plastic wrap and set aside for 30 minutes while you make the filling.
To make the filling, combine the cheeses, egg, yeast and black pepper, to taste, in a bowl. Mix with a spoon to form a cohesive mass, then set aside.
Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
Divide the dough into two. Working with one piece at a time, roll out the dough on a lightly floured work surface to 2 mm (1/8 in) thick. The dough will be stretchy and sturdy. Cut out circles using a 10 cm (4 in) cookie cutter, then roll the individual circles a little more as they tend to bounce back. Place 1 tablespoon of filling in the centre of each circle, then fold over and pinch the dough with your fingers to seal, making sure you have not incorporated any air. Use the tines of a fork to press down and secure the edges further. Transfer to the prepared baking tray.
Whisk the remaining egg with the milk and lightly brush the tops of the fiadoni. Make a small incision in the top of each parcel.
Bake for 20–25 minutes or until pale golden on top and cooked through. The fiadoni will have puffed and crisped up, and may have split open a little (giving them a rustic look). They are best eaten when warm, but will keep in an airtight container for 1–2 days in the fridge.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
When I was in Abruzzo, I bought fiadoni from the forno that were warm, cheesy and so very light. Small incisions are made on the top of the fiadone to allow a little cheese to escape as they cook. These savoury fiadoni should not to be confused with sweet fiadoni from Corsica.
