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Fiadone di Ricotta - Abruzzo sweet cheesecake | Print |
This "cake" is typically served around Easter time and is very specific to the region of Abruzzo.  Many variations to Fiadone can be found all over Abruzzo. This particular recipe comes from the a family in Casalbordino and is done in the typical Vasto style.
Ingredients:

For pastry crust:

2 eggs
2 Tbsp. sugar
2 Tbsp. olive oil
9.5 oz. flour

Put some of the flour onto a board or clean counter surface. Add the other ingredients in a well in the center and start working them into the flour. Once a paste is formed, mix the flour in and knead. Add more flour if necessary.
Knead the dough briefly and roll it out very thin into a large circle. Line a round cake pan with this sheet of dough, leaving the excess hanging out the sides. Some folds will be necessary in the pastry dough in order to fit it in the pan - that is fine, just don't make any holes in the pastry, as it will hold the liquid filling. After the pan is lined, and the excess is left hanging over the edges, cover it with a towel so it doesn't dry out while you prepare the rest.

Preheat the oven to 300°F.

For filling:

18 oz. ricotta cheese
5 eggs, separated
5 Tbsp. sugar
1 1/2 tsp. baking powder
Grated rind of 1 lemon
2 Tbsp. liqueur (grand marnier, marsala wine, rum...)

Beat the egg yolks and sugar together until creamy and turning lighter in colour. Add the ricotta cheese, the baking powder, lemon rind, and liqueur. Set aside.

In a clean bowl, with clean beaters, beat the egg whites until stiff. Fold them into the ricotta mixture. Pour the mixture into the crust already prepared.

Fold the remaining crust up and arrange it on the top of the egg mixture. Try to join the edges of the dough in the center so it all forms a sealed package.

Bake in a regular oven for about 1 hour. In a convection oven it will take less time.

Note: The form of this cake is usually made in a tube pan, like the one used for angel food cake. Preparing the crust in this type of pan takes a lot of practice and expertise, therefore, this recipe is based on the simpler version in a regular cake pan.

Note 2: As most italian desserts do not contain salt, this recipe may seem bland to non-Italians. Feel free to add 1/2 tsp. salt to the dough and the filling if you like.

If you want to take a class on how to do when you come to Abruzzo, contact www.abruzzocibus.com and book a cooking class.
 
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