Ingredients:
4 eggs
1/2 tablespoon water
1/8 cup extra virgin olive oil
2 small spoons baking powder
1 cup flour
1 small spoon of milk
200 grams grated Pecorino cheese and 100 grams grated Parmiggiano cheese
Ground pepper
Pinch freshly grated nutmeg
Fiadone is a typical recipe (pizza rustica) from the Sangro Valley and in particular from Villa Santa Maria.
1. Beat 1 of the egg in small bowl. Remove 2 tablespoons beaten egg to a cup; stir in water; reserve egg wash. Stir olive oil and 1 teaspoon of the baking powder into eggs until thoroughly mixed. Gradually add egg mixture to 1 cup of flour in large bowl, stirring with fork until dough just begins to form ball.
2. 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.
3. Heat oven to 375°. Beat remaining 3 eggs in large bowl until frothy. Stir in remaining 1 teaspoon of baking powder, the cheese, pepper, and nutmeg until well blended.
4. Cut off one third of the dough; reserve, wrapped. Roll out remaining two thirds of the dough on lightly floured surface into circle. Fit into a buttered 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.
5. Bake until golden brown, about 35 minutes, Cool to room temperature. Makes one 10-inch pie (8 to 10 servings)