My dad’s grandparents were from Abruzzo in Italy, and on Easter we ate Fiadone. I believe my mom mom Jule used pizzelle dough as the crust, it was always in a foil pan and I strongly remember a dusting of nutmeg, though my mom wasn’t sure about that when I brought it up (my food memory is way stronger than any other type). It’s been years since I had it and to be honest, I was worried my recall had been seriously tainted with nostalgia. Was this fiadone even that good?
Two girlfriends came over for a happy hour and they’d both made springtime “ricotta pie”, so they brought big chunks and we all tasted. Mary had gotten her recipe from an “authentically Italian” friend at work, and I absolutely loved it. I got her recipe, used my own crust, added a bit of lemon zest and nutmeg and then “trusted the recipe” when I baked it for TWO HOURS. You read that right. Anyway, I loved how this turned out. It’s my dad’s favorite so I plant to deliver a big chunk to him. If he hates it this post will get deleted.
Ricotta Pie – Fiadone
1 c. all purpose flour
3/4 tsp. salt
1/4 c. extra virgin olive oil
2 1/2 tbsp. cold water
3 lb. ricotta cheese
8 large eggs
1/2 tsp. salt
1 1/2 c. sugar
zest of 1 lemon
2 tbsp. vanilla
1/4 tsp. ground nutmeg
- First, place measured amount of ricotta into a fine mesh sieve and place over a bowl. Let sit for 20-30 minutes or until any extra liquid has drained.
- Preheat oven to 300 degrees. Whisk flour and salt in a bowl to combine. In a measure cup whisk water and oil then add all at once. Stir mixture until it’s evenly moistened and comes together into a ball. Place ball on sheet of waxed paper and place a second sheet of waxed paper on top. Roll out to 14 inch diameter.
- Remove top sheet of paper and place dough side down in 10 inch springform pan, Press evenly across bottoms and up sides (shouldn’t come out the top of the pan).
- To make filling, place strained ricotta in standing mixer. With mixer running, add eggs, one or two at a time until smoothly combined (over the course of several minutes). Add salt, zest, vanilla and nutmeg and mix until combined.
- Pour into crust and place in oven. Bake for 2 hours.
- Remove, let cool at least 30 minutes before removing edge of pan. Let cool several hours then refrigerate, wrapped in plastic, until set, several hours at least (or overnight).
- To serve, top with powdered sugar, a dusting of nutmeg, with berries on the side or however you prefer. Store leftovers in fridge.