Nutrition Facts
4 servings
4
Traditional Fiadone Recipe
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Head to Corsica for your taste buds with this traditional Fiadone! Moist and typical of the Island of Beauty, this cake can even be made without the original cheese if you don't have it. In that case, use ricotta: you'll still capture the essence of Fiadone!
Ingredients
90 sugar
3 eggs
10 spirit or distilled water
1 Lemon
Directions
1
Preheat the oven to 190-200°C. Bring water to a boil.
2
Preparation of the lemon: Remove the zest from a lemon, cut it into very small pieces, and plunge it into boiling water for 3-4 minutes. Squeeze the lemon to collect the juice.
3
Preparing the dough: In a mixing bowl, whisk the eggs with the sugar, then add the cheese, the drained lemon zest, the brandy, and the lemon juice.
4
Butter (and optionally flour) a tart pan and pour the mixture into it.
5
Cooking: Cook for about 35 minutes. If the dish lacks substance, extend the cooking time.
Ingredients
Ingredients
90 sugar
3 eggs
10 spirit or distilled water
1 Lemon
Directions
Directions
1
Preheat the oven to 190-200°C. Bring water to a boil.
2
Preparation of the lemon: Remove the zest from a lemon, cut it into very small pieces, and plunge it into boiling water for 3-4 minutes. Squeeze the lemon to collect the juice.
3
Preparing the dough: In a mixing bowl, whisk the eggs with the sugar, then add the cheese, the drained lemon zest, the brandy, and the lemon juice.
4
Butter (and optionally flour) a tart pan and pour the mixture into it.
5
Cooking: Cook for about 35 minutes. If the dish lacks substance, extend the cooking time.
Notes
-
brig13
Excellent!! However, a minimum of 3/4 hour of cooking is needed, and at the end, set to broil. I made it with cow's cheese, still very good, easy and quick. I added the grated lemon zest directly. -
David
Brocciu Brocciu is a cheese from Corsica, recognized with an AOC since June 10, 1983. It is a fresh cheese made from sheep or cow's milk, weighing between 250 g and 3 kg. It can also be made from goat's milk. It is highly appreciated by the locals who consider it their national cheese. My suggestion: For more authenticity, I add myrtle brandy, a typical plant of the local scrubland. -
Patvik
Perfect -
Josy
Great recipe.. Delicious and easy to make. -
Sandra
Congratulations. Very good.
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