In Molise there is no Easter without ‘casciatelli’, a rustic combination of eggs and cheese enveloped in a very firm dough in the shape of half-moon. Discover the recipe for this typical dish.
In Molise there is no Easter without ‘casciatelli’, also known as ‘fiadoni’ or ‘fiatoni’.
It is not a real dish, but a sort of rustic ‘panzerotti’ to be enjoyed at the beginning or during the meal, but also between meals. They are very tasty, one leads to another!
Here is the recipe, step by step.
For the dough:
– 500 g of flour 0
– 1 egg
– a drizzle of extra virgin oil
– salt to taste
– 1/2 glass of water at room temperature (it can be replaced with beer or white wine)
For the filling:
– 400 g of grated seasoned rigatino
– 100 g of grated parmesan
– 6 eggs
-salt and pepper to taste
Take the dough and roll it out with a floured rolling pin. Make some disks and, in the center of each, place a spoonful of filling.
Close each disc to create a half-moon. Brush with the egg yolk and make 2 cuts on each half-moon.
Bake at 160 ° for about 40 minutes (depends on your oven).
Enjoy your meal and happy Easter!