Fiadone Salato

Although far from our homeland, during the holidays, our kitchen speaks absolutely Abruzzo!

My last post discussed the recipe for Fiadoncini (tiny fiadoni) or Pastoni which are made of fresh basket cheese and ricotta.  This large, rustic fiadone is made with grated, semi-hard, dry cheeses - usually sheep, goat or cow.  The fiadone can be made with or without a pastry shell as shown in the picture below.  Due to its saltiness, I prefer to eat it for lunch or a quick supper.

Fiadone without pastry shell

Dough
4 Eggs
½ cup of extra virgin olive oil
1 lb. of unbleached flour

10" round pan

Filling
2 lb. of semi-hard cheese (sheep and cow)
8 eggs
1 packet of yeast
½ teaspoon black pepper

Make a fountain of flour on the kitchen table.  At the center put the eggs and oil.

Knead vigorously to obtain a homogeneous mixture.  Let dough rest for ½ hour.  

Roll out the dough with a rolling pin until it reaches a thickness of ½ inch.

Line an oiled cake pan with pastry.  Leave a border of about 2 inches which will be needed once the filling is poured into the mold to cover the edges of the fiadone.

Filling

In a bowl put the grated cheese.  Add the packet of yeast, black pepper and one egg at a time.

Mix the ingredients with a wooden spoon in order to obtain a creamy and homogeneous mixture and pour into the lined cake pan.  

Bake in a preheated oven at 350 degrees for about 45 minutes or until the fiadone is swollen and colorful. 

Buona Pasqua!

Fiadoncini (Pastoni) Abruzzesi

Although far from our homeland, during the holidays, our kitchen speaks absolutely Abruzzo! 
 

Around this time last year, I blogged about our Easter traditions and our tasty, cheesy traditional Easter desserts called fiadoncini or pastoni. 

At the request of blog followers, here is the recipe for fiadoncini.

Fiadoncini or Pastoni

All photo Copyright - ©2012 - La Casa e Il Giardino – picasaweb

Ingredients

For the Dough

1 lb. of unbleached flour
2 eggs
½ cup white wine
½ cup of olive oil
1 pinch of salt

Filling

Salty

1 1/2 lb. basket cheese or ricotta
3 eggs
1/2 cup pecorino

1/2 cup parmigiano

Salt and black pepper

Sweet

Omit salt and black pepper and add 1/2 cup of sugar to the cheeses.

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For the dough

At the center of the fountain of flour add the oil, the wine, the eggs, salt, sugar and baking soda and beat lightly with a fork.

Mix well until the dough is soft and elastic. 
Let the dough rest for at least 1 \ 2 hour.

For the filling.  Mix well the eggs with the cheese.   Add either sugar for sweet or salt and black pepper for salty.

Roll out the dough to 1/4 inch thick.  Using a 6 inch cookie cutter cut pastry.
Put a tablespoon of filling in the center of each pastry, moisten edges with water or egg and close to half moon.  Seal well.

With the tip of the scissors make two cuts on the top of each one. 
 
Brush with egg yolk diluted with a little milk and bake in a preheated oven at 350 degrees until golden brown around 20 to 25 minutes.

 
They can be frozen!

 

EATING WELL ON THE CHEAP - Shop Wisely

In today's economy,  many of us are trying to stretch our food dollars and still eat a healthy diet.  It takes a little knowledge, time, and planning, but it is possible to enjoy healthy food on the cheap.  The conventional grocery store is not the only place to buy food, especially fresh produce.  From summer ‘till late fall, I buy my produce at Farmers’ Markets.  In the winter months, I shop at ethnic markets where they have a great selection of fruits and vegetables at affordable prices.

Receipt

I admit one will not find these prices in a major city, but today I spent $8.21 on all this produce at my local ethnic market. 

All photos - Copyright - ©2012 - La Casa e Il Giardino

2 heads of Romaine Lettuce - $1.00

5.89  lb. golden delicious apples - $.50/lb.- $2.95

Indian eggplant - $.99/lb. -$.89
Zucchini - $.99/lb. - $1.56
White and red potatoes - 4 lb./$1.00 - $.81

6 lemons - $1.00 

Zucchini Fritters

Pasta e Piselli (Pasta and Peas)

Fresh peas at the market herald spring's arrival.

With their delicate and sweet taste, shelled peas add flavor, texture, and color to any dish.

I especially love them with pasta, as in Pasta e Piselli.

Pasta e Piselli
All photos - Copyright - ©2012 - La Casa e Il Giardino

Ingredients

2 lb. peas in shells (in the alternate 1 package of frozen fresh peas) 1/2 cup olive oil 1/2 large onion chopped 1 tsp. red pepper flakes in oil or tomato conserve 1/2 cup of water 1/2 pound of small shells Salt and pepper  

Shell the peas.

Heat the olive oil in large saute pan over medium heat. Add onion and cook until translucent.

Add the shelled peas, red pepper flakes in oil, salt, pepper and 1/2 cup of water.  Add a little more if needed while cooking.

Cover and simmer for 20 minutes.


Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta.

Cook uncovered over high heat until al dente.

Drain pasta and add to the peas.  Mix well and serve.