This recipe has been offered, with great enthusiasm, by Angelo Taraborrelli, Professional Accountant at Ettore Galasso Winery (producer of TANTO Wines) and passionate amateur chef. Here he prepares Fiadoni for us under supervision of his mother in Guardiagrele, his home town in Abruzzo. Thanks Angelo and keep going, we look forward to more traditional recipes from you and your mom!
Fiadoni are a delicious cheese snack typical of Abruzzo regional cuisine. They are named after the “breath” (“fiato” in Italian) that, when cooking, erupts from the top incision made before baking. Traditionally prepared at Easter they are now available in Abruzzo all year long. They can be used to accompany aperitifs, as appetizers along with cold cuts or as a tasty snack at any time.
Good to know that you can prepare Fiadoni and freeze them row. Then, when you take them out of freezer, defrost before baking
Ingredients for the dough:
- 1.5 pound of flour
- 3 eggs
- 0.20 pound of EV Olive Oil
- Good quality dry white wine as needed
Ingredients for the filling:
- 6 eggs
- 0.80 pound of cow’s milk cheese not too aged and rather soft (the choice of the cheese is really up to your taste. Some use only cow milk cheese, others use also pecorino cheese)
- 1 teaspoon of instant yeast
- Also do not forget 1 or 2 egg yolks to brush the Fiadoni before baking
Prepare the dough working flour, eggs and the EV Olive Oil.
The dough should be soft and elastic. To obtain this result, while beating the eggs in the little flour well, add good quality dry white wine as needed (not water !!!!) to adjust the consistency of the dough.
Use another pan to beat 6 eggs (suggest you use 5 first and adjust with 6th egg depending on consistency. You do not want it to be too soft and thin)
Add grated or finely chopped cheese and mix well.
As last add the yeast (if you like you can also add a little black pepper) and mix it all together to reach this type of consistency.
Roll out the dough (in the picture a semi automatic machine is used but you can do it easily with a rolling pin).
With a table spoon put the filling on the rolled out dough as shown.
Here Angelo is folding the dough to form big ravioli shapes.
Make sure the upper and lower part of the dough sticks together exactly as you do with ravioli.
Cut them, one by one, exactly like large ravioli.
Push on the edges to make sure they are sticking together (if you do not have the tool Angelo is using you can use a fork).
Using scissors make an incision on top of each Fiadone exactly like Angelo is showing in the picture.
Beat 1 or 2 egg yolks and brush the top of Fiadoni as shown in the picture.
This is how they look like after cooking 20’/30′ at 350°F (first time you make them watch them often and adjust according to the oven).
Fiadoni are excellent with TANTO Sangiovese ! Enjoy