EASTER FIADONE

Easter Fiadone image

Provided by Food Network

Time 1h30m

Number Of Ingredients 11

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1 unsalted basket cheese coarsely grated (available at Italian markets at Easter)
1 1/2 cups finely grated locatelli pecorino cheese
7 eggs
1 cup chopped parsley
Lots of coarse ground black pepper
6 eggs
4 cups flour
1 tablespoon olive oil
Pinch salt
1 egg yolk
1 tablespoon water

Steps:

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 a ball. Add extra flour if needed to make dough workable. Cut into four equal portions and put under a large glass bowl to rest for about 15 minutes. Roll out one portion at a time to measure about 12 inches in diameter and 1/8-inch thick, similar in size to a large pizza. Carefully spoon filling onto 1/2 of the dough circle. Create a half moon shape by spreading the filling evenly out, within 1-inch of the edge. Carefully fold over the other half of the dough and crimp the edges to seal. When complete it should look like a half moon shaped pillow. Continue making fiadones with remaining dough and filling. Finally, brush the top with an egg wash of 1 egg yolk and 1 tablespoon of water. Bake in a preheated 350 degree oven for 45 minutes. DO NOT OPEN OVEN BEFORE 40 minutes. At 45 minutes turn oven off but do not remove for 10 more minutes, or it will sink. Slice into finger shaped pieces and serve with red wine.
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