Fiadone con Formaggio

Simple and surprisingly good.  The dough is quick to assemble and can be mixed easily by hand.  The flavor comes from the quality of the ingredients.  The filling is made with grated parmeggiano, romano and another cheese (use what you like depending on if you like a sharp cheese or a mild cheese).  Add to that eggs and some chopped parsley and you are ready to bake.  The smell of them while baking is amazing!

There are also a sweet version that are prepared, I will post those at another time, they are made with ricotta and just a touch of sugar. 



Eggs are symbolic of new life and are used extensively by many cultures for Easter dishes, this bread is no exception--4 eggs in the filling.  Use the freshest eggs you can get -- from a nearby farm if available.
The first Easter I spent with my husbands family exposed me to an abundance of flavors and foods that were traditions from their region of Italy.  This Easter holiday I am making many of them for our table.

For dough:
3 eggs
3 TB olive oil
2 1/2 - 3 cups Flour, depends on size of eggs and type of flour
pinch of salt

Filling:
1 cup parmeggiano, grated
1 cup pecorino romano, grated
1 cup grated cheese *see note below
4 eggs
1/4 cup parsley, chopped fine
any additional herbs, optional.  I use fresh garlic greens and add 2 TBS finely chopped

Egg for brushing

*use what you like I like a cheese with a bit of bite, crotonese, cacciocavallo or  provolone work well but some people like a fresher cheese like a farmers cheese.

Make dough:
Combine flour and salt in bowl and make a well in center.  Whisk eggs with olive oil to combine and add to the well created in bowl.  Using fork combine by pulling dry ingredients into center of bowl, as dough comes together turn onto counter to continue.  Knead for a few minutes adding flour if needed so dough becomes malleable, similar to a pie dough.  Cover and let dough rest for 1 hour

Make filling:
combine dry grated cheeses with fresh grated cheese.  Whisk eggs with a fork to combine and mix those into cheese, add parsley and any other herbs along with cracked black pepper.  Mix by hand so this mixture doesn't become too smooth.

Make Fiadone:
Roll pastry dough to 1/8" thick on a floured board.  Cut into a circle,  approx 9" diameter.  Place 1/4 of filling in center and extend it close to the edges.  Cut 1/4" vent holes on part of dough that will be on top when folded.  Fold dough over in half so you now have a half moon.  Crimp edges of dough with a fork and brush top with egg.  Place on a baking sheet lined with parchment paper.
Bake at 325 for 25-30 minutes, bottom will be slightly brown but top will be golden yellow.
Allow to cool on a wire rack, slice into pieces and serve.

pre-baked fiadone

Note: if making these in the morning and want to cook later you can assemble up to 3 hours in advance and place in the refrigerator until ready to bake. 
Also, these freeze well, make 1 week ahead and wrap in foil. Defrost by placing in oven for 15 minutes, uncover for last few minutes.