Oh, what a Buon Pasqua it was! There were two surprises. One was the newborn baby, appropriately named Lily for Easter, who arrived three weeks early. The other was Fiadoni. That may sound like a long lost Italian uncle who made a surprise visit from Abruzzo, but for us non-Italians gathered for brunch, we were introduced not to a male, but to a new Italian tradition and delicacy.
Interestingly enough, during his preparation process of the beautifully crafted Fiadoni, even the baker learned that there are two variations of this traditional Easter cake – “Fiadone”or “Fiadoni”. The Corsican Fiadone is a single large cake, while the Fiadoni from Abruzzo are often small, savory or sweet pastry-wrapped cheeses. Just as stories, when passed on from generation to generation, recipes too can acquire new shapes and fillings, while sticking to the original basics. These varieties seem to have fused because folks from Abruzzo make the Corsican style cake as part of their tradition.
Deemed as an Easter Cake, flourless Fiadoni is a star this time of year but can be found in shops year round in Italy. Regardless when eaten, it is guaranteed to give you a high boost of protein upon consumption since the main ingredients are eggs and cheese. It can be classified both as a sweet or savory cake, depending on the add-on ingredients. Some variations and villages across Abruzzo’s regions include adding raisins or a bit of bacon or saffron. Most important is the cheese, which must be soft and at the perfect consistency, not too dry, or not too soggy, and certainly well drained. Several cheeses can be used. Popular ones include Ricotta, Brocciu, or Tuma. Our version on Easter Sunday utilized Queso fresco, a fresh Mexican cheese, which had a delightfully salty-sour tang and paired perfectly with prosecco.
Recipe
Dough
2 1/2 cups all purpose flour
1/2 tsp salt
Jest from 1 orange
2 tsp baking powder
3 eggs
3 tbs vegetable oil
Filling
1 1/2 lbs cheese (Tuma is preferred)
15 eggs
15 tbs sugar for a sweet version. Leave out the sugar for a savory version.
Jest from 2 oranges
A 9″ spring-form pan.
Instructions
For the dough
Mix the dry incredients.
Mix the wet ingredients together and add to the dry ingredients.
Knead thoroughly into a pliable dough. Add flour if too wet or water if too dry until you have a pliable dough. Cover and leave to rest while you mix the filling.
For the filling
Mix all the ingredients thoroughly. You may use a blender but don’t overmix. A little separation between the cheese and the eggs adds character to the Fiadone.
Assembling the cake
Flatten the dough into a round. Reserve a few strips of dough to finish the top of the cake.
Sprinkle flour at the bottom and sides of the pan. Place the dough in the pan. The dough should spill over the sides.
Pour in the egg/cheese mixture. Fold over the spilled-over dough onto the top of the cake. There should be an opening in the middle of the cake, exposing the cheese and egg mixture. Place a few strips of dough over this top, leaving some of the filling exposed, as in a pie.
Bake at 400º Farrenheit until the egg/cheese mixture at the top of the cake has browned. Don’t be concerned if the dough seems very dry. It will be fine.
Enjoy!
0 comments on “A Fiadone Delight”