Friday, February 19, 2016

Fiadone (corsican ricotta (or brocciu) pie)


The corsican fiadone is a classic egg and cheese pie.  In Corsica, they prepare it with their famous "brocciu", a whey cheese produced from sheep or goat milk.  If you can't find brocciu, you can use ricotta instead.  

In my version, I broke with tradition by adding a handful of raisins and some pine nuts for garnish.



- 500 grams (18oz) ricotta cheese
- 5 eggs
- 170 grams (¾ cup) cane sugar
- A few drops of vanilla
- The zest of one lemon, grated
- A handful of raisins
- Roasted pine nuts for garnish (optional)


Preheat oven at 375F (190C).

With an electric mixer, beat eggs, sugar and vanilla until the mix has almost doubled in volume.

Add ricotta and beat again until it is well incorporated (it doesn't matter if a few lumps remain).

Put mixer aside, add lemon zest and raisins and mix gently with a spatula.

Pour the mixture in a 9 inch pie pan and cook for 35 to 40 minutes.

The fiadone is cooked when the center is firm (i.e. it doesn't sink when you press lightly with a finger).  The pie will rise a lot while cooking and flatten while cooling.  This is normal.

Let the pie cool and refrigerate at least 3 hours before serving (if you like it cold). Some like it warm, it really depends on everyone's tastes.



Have you tried this recipe?  Feel free to share your thoughts or experiences!


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