My Easter menu is international because it includes dishes that come from every region of Italy. Among the appetizers this year I propose the Fiadoni, also called Casciatelli or rustic with cheese: real giant ravioli, delicious from Abruzzo and Molise.
Video of the Recipe
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Identity Card of the Recipe
- 236 KCal Calories per serving
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Ingrediants
For the base (25 pieces)
- 4 g of salt
- 125 g of white flour of type 00
- 15 ml of extra virgin olive oil
- 15 of dry white wine
- 60 g (1 medium) of eggs
- 12 g of sugar
- 2 g of instant yeast
To brush
- 60 g of eggs
For the stuffing
- 1 grated nutmeg
- 1 pinch of cinnamon
- 25 g of white flour of type 00
- Optional: 1 pinch of instant yeast
- Q.b. of pepper
- 1 pinch of salt
- 60 g (1 medium) of eggs
- 30 of mixed sheep's cheese
- 70 g of fresh ricotta
Materials Needed
- Bowl
- Scale weighs food
- Wooden spoon
- Brush
- Round stencil with a diameter of 8 cm
- Sieve
- Baking plates
- Baking paper
- Rolling pin or pasta machine
Preparation
- First, devote yourself to preparing the dough. In a bowl, sift the white flour together with the instant yeast, add the sugar, salt and knead by adding an egg, white wine (or milk) and oil: work the mixture until you get a smooth and soft dough.
- Wrap the dough in cling film and let it rest for 15 minutes.
- Meanwhile, prepare the filling: mix the fresh ricotta with the grated pecorino cheese (or with a sheep's milk caciotta), add the eggs, flour and season with salt, pepper, cinnamon and nutmeg. To taste, add a pinch of yeast.
Did you know that
Some versions of fiadoni provide for adding salami or sausage in pieces to the filling.- Take the dough and roll it out with a rolling pin or with the dough machine: you will have to obtain a sheet with a thickness of 3-4 millimeters.
- Cut the dough with a round mold with a diameter of 8 cm.
- Place a knob of dough in the center of each circle and fold into a crescent, pinching the edges with your hands or a fork.
- With the tip of the scissors, make an incision in the center of each fiadone, so that the pasta can open slightly during cooking.
Curiosity
The term "fiadone" seems to originate from the Latin word "flado", which means "thing that swells": not surprisingly, many recipes include adding a pinch of yeast even in the filling.
According to other sources, the word derives from "breath": in fact, in cooking the fiadoni must release their scent through the vent created with scissors.- Brush the surface of the fiadoni with beaten egg, then bake at 180 ° C (ventilated) for about 20 minutes or until golden brown.
Alice's comment - PersonalCooker
I discovered that the Fiadoni can also be prepared in the sweet version, with raisins and candied fruit: they will certainly be as delicious as the savory ones!Nutritional values and Health Comment on the recipe
That of Fiadoni is a low calorie recipe that is among the appetizers.
Calories come mainly from carbohydrates, followed by lipids and finally proteins.
Carbohydrates tend to be complex, monounsaturated fatty acids and high biological value proteins.
Cholesterol is high and fiber is deficient.
Casciatelli are a food that lends itself to most diets, with the exception of hypercholesterolemia.
In case of obesity it is necessary to decrease both the average portion and the frequency of consumption.
They contain gluten and lactose, therefore they do not lend themselves to the diet against celiac disease and intolerance to milk sugar.
They are allowed by the vegetarian nutritional regime, but not by the vegan one.
The average portion as an appetizer is about 50 g (120 kcal).
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