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Recipe: Tasty Fiadoni abruzzesi

Fiadoni abruzzesi. Prepare the pastry by mixing flour, EVO oil and sugar all together. While stirring add the wine, half a glass at time, until a soft dough is obtained. Back then, these delicious cheese puffs were made with saffron harvested in the Navelli plains.

Fiadoni abruzzesi Also called 'Easter ravioli', Abruzzese tradition calls for eating fiadoni throughout the period of Easter. However, the flavoursome fiadoni actually has its roots in the Emilia-Romagna region, and goes back many years in time, to the Renaissance period. The savoury " fiadone " is a typical rustic Easter pastry, filled with cheese and/or ricotta and eggs. You can cook Fiadoni abruzzesi using 0 ingredients and 9 steps. Here is how you cook that.

Ingredients of Fiadoni abruzzesi

There are also small and bite-sized versions, that resemble large ravioli or a small " panzerotti ", easy to find in bakeries and food stores in every town. Sift the flour, make a mini volcano and in the middle break the eggs. Dissolve the baking powder in the milk with a pinch of salt, add the oil and then pour into your flour volcano. The recipe varies in ingredients and in the preparation, as well as being made in various shapes.

Fiadoni abruzzesi step by step

  1. Mettere la farina sul tavolo da lavoro,fare un incavo al centro e disporre 2 uova,il vino,l'olio e un pizzico di sale,impastare e formare un composto liscio e morbido ! Coprire e lasciare riposare..
  2. In una ciotola sbattete con una frusta a mano le uova rimaste, unire i formaggi grattugiati e il lievito.
  3. Stendere la pasta sottile e tagliare dei cerchi di 8 cm.
  4. Mettete in ogni cerchio un cucchiaino di ripieno.
  5. Chiudere a metà e schiacciare con le dita le estremità,poi ripassare con una forchetta per sigillare il tutto.
  6. Disponete in una teglia i fiadoni e al centro fate un taglietto con delle forbici!.
  7. Spennellare con il tuorlo e il latte, infornare a 180gradi per 30min.
  8. Durante la cottura si gonfieranno e uscirà un po' di ripieno dal taglio !.
  9. Ottimi mangiandoli ancora caldi,ma buoni anche freddi il giorno dopo..

The savoury "fiadone" is a typical rustic Easter pastry, filled with cheese and/or ricotta and eggs. For the Filling: Mix cheeses, eggs, parsley and black pepper until well blended. Set aside while making the dough. For the Dough: Mix eggs, flour, olive oil and a pinch of salt to form. Place the flour and a pinch of salt in a large wide bowl.

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