- 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
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.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Linda Zinni