It's almost Easter, and that means it's time to indulge in some traditional Italian Easter recipes. One such delicacy is the Fiadoni, a savory or sweet pastry that originates from the Abruzzo and Molise region of Italy. The Fiadoni is a delectable cheese-filled pastry that resembles an oversized ravioli. It's a popular dish during Easter in Italy and is often served as an appetizer or snack. The dish is made with simple ingredients, including eggs, pecorino cheese, and black pepper, and is baked until it puffs up like a balloon ready to burst.

The Fiadoni has a long history and is deeply rooted in Italian tradition. The dish's name comes from the Italian word "fiado," which means bundle or package. Traditionally, Fiadoni were made by shepherds who would take the cheese they had on hand and combine it with flour and eggs to make a filling. The mixture would then be wrapped in pasta dough and baked over an open fire.

Today, Fiadoni are made with a variety of fillings, including ricotta and choc chips or candied fruit for a sweet version, while the savory version is filled with grated pecorino cheese and black pepper. The dough is typically made with flour, eggs, and milk, and the pastry is often snipped or poked with a fork to allow the cheese to ooze out while baking.

To make the perfect Fiadoni, you need to take your time and follow the recipe carefully. The dough must be kneaded well and worked through a pasta machine until it reaches the desired thickness. The filling should be mixed together thoroughly and seasoned with black pepper and nutmeg.

Once the pasta dough and filling are ready, it's time to assemble the Fiadoni. Spoon the filling onto the pasta dough and fold in half to create a half-moon shape. Use a glass or cookie cutter to make a perfect shape, snip the top of the pastry with scissors or poke with a fork, then brush the beaten egg onto the pastry before placing them into the oven.

The Fiadoni is a dish that has been enjoyed by generations of Italians, and it's easy to see why. The combination of creamy pecorino cheese and spicy black pepper is a match made in heaven, and the crispy pastry adds the perfect amount of crunch. It's a dish that's sure to impress your friends and family, and you'll be hailed as the most wanted guest at any Easter gathering.

Here's a recipe for Fiadoni:

• 500g of grated pecorino cheese
• 5 eggs
• 1 small sachet of yeast for sweets
• Black pepper (to taste)
• Nutmeg (to taste)

• 500g of plain flour 00
• 4 eggs
• 1/4 cup oil
• 1/2 cup milk
• 1/2 sachet of yeast for sweets

1. Start by preparing the filling. In a large bowl, mix together the grated pecorino cheese, eggs, yeast, black pepper, and nutmeg until well combined. Set aside.
2. In a separate bowl, prepare the pastry. Mix together the flour, eggs, oil, milk, and yeast until you get a messy ball. Knead the dough until smooth and elastic.
3. Divide the dough into smaller balls and roll them out with a rolling pin. Then, work the dough through a pasta machine until you reach a thickness of about 6 or 7 on your machine.
4. Cut the pastry into half-moon shapes using a glass or cookie cutter.
5. Place a spoonful of the filling in the center of each piece of pastry.
6. Fold the pastry in half to cover the filling and gently press around the edges to seal.
7. Cut a small hole in the top of each pastry or prick them with a fork to allow steam to escape during baking.
8. Brush the beaten egg over the top of each pastry.
9. Preheat your oven to 180-200 degrees Celsius.
10. Place the fiadoni on a baking tray and bake in the oven until golden brown, about 20-25 minutes.
11. Remove the fiadoni from the oven and allow them to cool for a few minutes before serving.

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