Cheese Fiadoni

Fiadoni al Formaggio

Fiadone al formaggio is a compact and tasty Abruzzese dish, baked in the oven and served sliced.

4 servings

Easy

Abruzzo

EasyAbruzzo

Cheese fiadone is a hearty baked dish, built on the richness of the cheeses and the structure of the eggs. The prolonged baking process transforms the dough into a compact mass, easily sliced after cooling, with a uniform consistency and full flavor. Parmigiano Reggiano It contributes to the flavor, while the combination of fresh cheese and medium-aged cow's milk cheese creates a balance between softness and intensity. The ring-shaped shape promotes even heat distribution and makes the result recognizable even when served. In Abruzzo, this recipe can also be made with cured meats inserted into the dough, such as Italian sausages dried salami, salami, soppressata, or prosciutto. The editors present this recipe as a recipe to be enjoyed cold, sliced after cooking at 180°C (356°F).

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the eggs

Beat the eggs in a large bowl until frothy. the mixture with a whisk until the surface appears slightly swollen and homogeneous, without traces of egg white Separate. This initial incorporation of air helps achieve a more uniform structure during cooking.

Cut down on cheeses

Grate the Parmigiano Reggiano and cut the fresh and medium-aged cheese into small pieces. Prepare everything before adding it to the eggs, so that the cheeses can distribute without forming lumps and the mixture will maintain a regular consistency.

Combine the cheeses

Gradually add the grated or chopped cheeses to the bowl with the foamed eggs. Stir after each addition to combine the mixture well and distribute the different consistencies evenly. Stop when: the mixture It will be thick but still workable, not hard or dry.

Butter the mold

Carefully butter a mold, preferably donut-shaped, using the knob of butterCover the bottom and sides with an even layer, so the dough will stick less during baking and the fiadone can be unmolded more easily once cooled.

Pour the dough

Transfer the mixture Pour the batter into the greased pan and spread it evenly. Gently level the surface without pressing the batter too hard: it should remain firm but not squashed, so it cooks evenly inside the pan.

Bake in the oven

120 min

Preheat the oven to 180°C (356°F), then place the pan in the oven and bake for about two hours. Check for doneness when the cake has a firm structure and an evenly baked surface; the indicated time is a guideline for achieving the correct consistency.

Cool and unmold

Let the fiadone cool completely before removing it from the mold. Cooling allows the mixture to stabilize and reduces the risk of breakage. Once it's cool and firm, carefully run the dough along the edges, unmold, and transfer the preparation to a cutting board.

Slice and serve

Once the cheese fiadone has completely cooled, slice it into evenly sized pieces. Serve it as is, making sure the inside is firm and evenly spread thanks to the extended cooking and subsequent cooling.

Chef's Tips

The editorial staff recommends maintaining the mixture dense but not hard and cook it in the buttered mold without compacting it, so that the inside maintains a uniform consistency after cooling.