Recipes Included On This Page Fiadone Villese - Cheese Pie of Villa Santa Maria Frost Bite Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fiadone Villese - Cheese Pie of Villa Santa Maria Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 eggs 1 tablespoon water 1/4 cup olive oil 3 teaspoons baking powder 2 cups all-purpose flour -- (2 to 2 1/4) 2 tablespoons milk 1 pound Pecorino cheese -- * grated 1/4 teaspoon freshly ground pepper 1 pinch freshly grated nutmeg Fiadone is the Abruzzese pizza rustica, and this particular recipe is by Antonio Stanziani, the recipient of the "Golden Oscar" from the Accademia Italiana della Cucina and the director of the Chefs School of Villa Santa Maria, one of the oldest in the world. Fiadone villese is a specialty of Villa Santa Maria, known as La Patria dei Cuochi, the Homeland of Cooks. 1. Beat 3 of the eggs in small bowl. Remove 2 tablespoons beaten egg to a cup; stir in water; reserve egg wash. Stir olive oil and 1 1/2 teaspoons of the baking powder into eggs until thoroughly mixed. Gradually add egg mixture to 2 cups flour in large bowl, stirring with fork until dough just begins to form ball. Sprinkle with milk and gather into ball. Knead on lightly floured surface until smooth, about 3 minutes, adding as much of the remaining flour, 1 tablespoon at a time, as needed to prevent sticking. Refrigerate, wrapped in plastic wrap, 15 minutes. 2. Heat oven to 375F. Beat remaining 5 eggs in large bowl until frothy. Stir in remaining 1 1/2 teaspoons baking powder, the cheese, pepper and nutmeg until well blended. 3. Cut off one third of the dough; reserve, wrapped. Roll out remaining two thirds of the dough on lightly floured surface into 15-inch circle. Fit into buttered 10-inch pie pan; trim dough flush with edge of pan. Fill with cheese mixture, Roll out reserved third of the dough into 11-inch circle; center over filling. Trim dough flush with edge of pan. Brush between top and 'bottom edges of dough with reserved egg wash; pinch to seal. Brush top with remaining egg wash. Cut four 1-inch slits in top for vents. 4. Bake until golden brown, about 35 minutes. Cool on wire rack to room temperature. Cut into thin wedges to serve. TIP : *For less pungent flavor, 1/4 pound grated Parmesan cheese can be substituted for equal amount of the pecorino. Makes one 10-inch pie (8 to 10 servings) Source : "http://www.abruzzomoliseheritagesociety.org/fiadonevillese.htm" S(MC Formatted by Dee): "" Copyright : "no copyright available" Contributed to the FareShare Gazette by Dee in response to a request; 18 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 9g Fat (43.5% calories from fat); 7g Protein; 20g Carbohydrate; 1g Dietary Fiber; 150mg Cholesterol; 193mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Frost Bite Cookies Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 8-01 Jan 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup raisins 3 tablespoons orange juice or orange-flavored liqueur 1/2 cup butter or margarine -- softened (1 stick) 3/4 cup sugar 1 large egg 2 teaspoons grated orange peel 1 cup flour 1 teaspoon baking soda 1 1/2 cups rolled oats 8 ounces white baking chips 1 teaspoon canola oil Combine orange juice and raisins in a small bowl; let stand overnight. Beat butter and sugar in a large bowl until fluffy. Beat in egg and orange peel. Combine flour and baking soda in another large bowl and stir in butter mixture. Add raisins, any soaking liquids left and oats, mix well. Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart and flatten slightly. Bake at 350 degrees F. 10 to 12 minutes or until cookies are just browned around the edges. Let sit 1 minute, transfer to wire racks to cook completely. Microwave chocolate and oil 3 to 4 minutes on low power in small deep bowl, stirring after half the time. Take out and stir until smooth. Dip one third of cookie in chocolate and set on waxed paper lined baking sheets. Chill until firm. Store in container with tight fitting lid in cool place. Contributed to the FareShare Gazette by Patty; 10 January 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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