INGREDIENTS
for the filling
- 500 g cow’s milk caciotta cheese
- 6 eggs
for the pastry
- 1 cup white wine
- 1 cup sunflower oil
- 1 kg flour
FIADONE PREPARATION
filling
Grate cheese or cut it finely with a knife. Beat eggs in a bowl. Gradually stir in cheese to obtain a soft, smooth mixture.
dough preparation
On a pasty board, slowly add wine and oil to the flour, kneading it into a smooth, elastic dough.
Roll out on the pastry board or on parchment paper. Grease and flour a round cake pan (26-28 cm) or small single-portion molds. Set aside some dough for the top crust.
Line the pans and add the filling. Roll out and cut the remaining dough into strips to create a woven top crust. Bake at 180°C (350°F) for about 1 hour.
Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.
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