Sweet Fiadone
Fiadone Dolce
Abruzzese dessert with a crumbly base and soft filling sheep's milk ricotta, scented with lemon and completed by powdered sugar.
Sweet fiadone is a baked dish from Abruzzo, perfect for those seeking a rustic yet delicate dessert, with a thin crust and a soft filling. The freshest sheep's milk ricotta provides a creamy texture and full flavor, while the lemon adds an aromatic note that lightens the sweetness. The texture is created by the contrast between the thinly rolled pastry shell and the filling, enriched with egg whites Whipped cream helps make it softer. Baking at 180°C (356°F) allows the crust to cook and the ricotta cream to gradually firm up, maintaining a firm but not dry result. Sweet fiadone is part of the culinary tradition of Abruzzo.
Instructions
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11 steps · natural Italian voice
Prepare the pasta
Pour the flour, sugar, oil and eggs into a bowl, then knead quickly until you get a dough. a mixture Smooth, similar to shortcrust pastry. Knead the dough only as needed: when it's firm and has no dry patches, shape it into a ball.
Let the dough rest
Wrap the dough ball and place it in the refrigerator. Let it rest while you prepare the filling, so the dough will firm up and be easier to roll out without being too sticky.
Preheat the oven
Preheat oven to 180°C (356°F). Bring the oven to a steady state before baking, so the crust and cream begin cooking evenly from the start.
Whisk egg yolks and sugar
Separate the egg yolks from the egg whitesBeat the egg yolks with the sugar until you obtain a light, smooth and thick cream. to the mixture initial; the color should lighten and the consistency become creamy.
Combine ricotta and lemon
Sift the well-drained ricotta and fold it into the egg yolk and sugar mixture. Add the lemon zest and mix until the filling is smooth, lump-free, and evenly flavored.
Whip the egg whites
Whip the egg whites to stiff peaks with a generous pinch of salt. Stop when they are white, fluffy, and firm enough to hold their shape, but don't continue until they're dry.
Complete the filling
Add the egg whites mounted to the mixture of ricotta in several batches. Incorporate them with delicate movements from the bottom upwards, until you obtain a smooth and airy cream, avoiding deflating the volume of the egg whites.
Roll out and arrange the dough
Remove the dough from the refrigerator and roll it out to a thickness of 3-4 millimeters. Line a baking pan like a donut, leaving the corners of the pastry over the edge of the cavity: they must be able to be folded over the filling later.
Pour the filling
Fill the base with the ricotta cream and level it without compressing it too much the mixtureFold the corners of the dough inward, without sealing them: the surface should remain covered in an irregular and open way.
Cook the fiadone
50 minBake at 180°C (356°F) for about 50 minutes. Check when the pastry is cooked through and the filling is firm; the cake should have maintained a firm structure, without still being runny in the center.
Cool and decorate
Let the fiadone cool completely before unmolding or serving, so that the filling can stabilize. Sprinkle it with powdered sugar just cold, distributing it in a light and uniform layer.
Chef's Tips
The editorial staff recommends incorporating the egg whites whipped with delicate movements from the bottom up, so the filling remains soft and even during cooking.
Ingredients
- Ingredients for 8 people
- For the base:
- (10.58 oz) 300 g flour
- (4 tbsp) 4 tablespoons of sugar, (4 tbsp) 4 tablespoons of oil 3 small eggs
- For the filling:
- (17.64 oz) 500 g of very fresh sheep's milk ricotta left to drain for a couple of hours in a colander
- 5 eggs, (5 tbsp) 5 tablespoons full of sugar
- the zest of 1 lemon, a pinch of salt
- To decorate:
- powdered sugar
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