Meet my newest breakfast best friend … his name is Fiadoni.
He loves sitting proudly front and centre between the boring plain focaccia and the white bread with no crusts!
Fiadoni are a baked cheese puff from the Abruzzo region and look a bit like an oversized ravioli.
The outer wine/oil pastry is shortish, not too crumbled and still with a satisfying bread-ish chew, while the centre is soft pillowy and cheesy.
We have been having them as part of the cold section of our breakfast buffet over the past few mornings her at Villa Maria.
But I think straight from the oven on a winters night in Australia with a glass of creamy chardonnay and a bowl of potato soup would be even more sensational!
Makes 20 - 24 Fiadonni
300g plain flour
Pinch salt
2 or 3 eggs (TBA)
100ml olive oil
100ml white wine
100g rigatino cheese (from Abruzzo)
100g pecorino cheese
150g parmesan cheese
2 or 3 eggs (TBA)
4g instant dried yeast
Pinch pepper
1 egg yoke, lightly beaten
Splash milk
(Saffron)
Now wait … over the years we have observed that Italian food is so regional and the Italians are so protective of that!, so what is a recipe with parmesan cheese from the food region north of here, Emilia Romagno doing down here?
So apparently, Fiadoni has it’s early roots in the Emilia Romagna region and was first written in recipes books dating back to 1557, Renaissance Period.
However way back then saffron was grown in Abruzzo and the Fiadoni was recreated down here using saffron.
So the above recipe is from Emilia Romagno … so by add some saffron and it will be from Abbruzzo.
Enjoy.
Now … how to make them … I have the ingredients so here is the technique.
Place flour in a large bowl with the pinch salt.
In a smaller bowl whisk together 2 or 3 eggs, oil & wine.
QB eggs (until I try to make them at home I,m not sure)
Lost in translation!
Make a well in the centre of the flour and pour in the egg mixture.
Use a wooden spoon to bring the mixture together.
Tip onto a lightly floured work surface and knead for a few minutes until smooth and elastic.
Cover with plastic wrap and set aside whilst you prepare the filling.
For the filling
Combine the cheeses, 2 or 3 eggs,QB (as above) yeast and pepper in a bowl.
Pre heat oven to 200 degrees, line a large baking tray with baking paper.
Work with 1/2 the dough at a time, roll out to 2-4mm thick!, as this is personal for your first try do 1/2 2mm and the other 4mm so you can see what you prefer when you are eating them.
Sandy recons as you double them over that what we ate was only 2mm as 4mm would end up being 8mm and
way too thick.(I will trust my Bella π§π³π)
So 2mm it is.
Cut out 100mm circles and place 1 tablespoon of filling in the centre of the circles.
Fold over and pinch the dough with your fingers to seal.
Use a fork to secure the edges if you so wish.
Onto a baking tray.
Brush the tops with a mix of beaten yoke and milk.
Make a small cut in the top of each so as to allow for that wonderfull ooze.
Bake for 20-25 minutes or until puffed up and golden.
So now I’m off for my last breakfast at Villa Maria to enjoy …
but my friends while I was writing my blog someone
ate the last one
π’
Boo Hoo Im sure they will get a smile when they see your little sad face.
ReplyDeleteYes Suzi … the chef laughed π
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