Abruzzese Fiadone

A must-have recipe for Easter in Abruzzo

300 g of 00 flour

2 eggs

100 g of rigatino

70 g of grated pecorino

60 ml of white wine

60 ml of extra virgin olive oil

Description

During the Easter period, these delicious bundles, typical of the culinary tradition of Abruzzo and Molise, feature strips of pasta arranged in a cross, to symbolize the cross of Jesus.

Procedure

In a bowl pour an egg, the sifted flour, the extra virgin olive oil and the white wine. Knead until you get a smooth dough. Let the dough rest for at least 30 minutes

In the meantime, cut the rigatino into very small cubes and add the Roman pecorino. Add the second egg and a pinch of pepper. Stir until you get a creamy but coarse mixture

Take the dough and roll it out on a floured surface with the help of a rolling pin until it is about one millimeter thick. With a pasta cutter, cut out circles of pasta. Place a little filling in the center of each disc

Wet the edges of the discs with a little water and close, sealing with your fingers or with the help of a fork. With the tip of a knife, make a small hole on the surface of each fiadone and bake in the oven at 200° for about 15 minutes

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