sciarone (Easter pastries)

Sciarone (or Fiadone or Casciatelli), a Beloved Easter Treat from Molise.

"Sciarone" is a popular Easter recipe that can be found throughout Molise, including in towns like /sernia, Cantalupo, Ripabottoni, Gildone, and Macchiagodena.

These treats are shared among families and neighbours, and can be prepared in different variations, including a sweet or savoury cheese-filled version, and another with seasonal chard and anchovies.

You can substitute spinach for chard, as I did! You can roll out the dough with a rolling pin, but using a pasta machine is highly recommended!

Ingredients

FOR THE DOUGH

• 6 eggs

• 2/3 cup olive oil

• 1/4 cup white wine

• 1 1/2 tbsp of sugar

• 4 cups of All purpose flour (18 oz)

• 1 1/2 tsp of salt

• 2 yolks for egg wash

FOR THE FILLING

• 1 lb of chards or spinach

• 10 anchovies in oil, chopped

• 1 tbsp of olive oil

• salt and pepper to taste

  
  

Method

FOR THE DOUGH

1. In a large bowl or a stand mixer, add eggs, salt, sugar, oil and wine or water, mix together. With the dough hook or by hand, slowly incorporate flour.

2. Once al the flour has been incorporated, continue to mix in the bowl until a rough ball is formed.

3. Place the dough on a floured surface and knead for 10 to 15 minutes until it becomes smooth. When the dough springs back after being poked, it is ready. Wrap dough with plastic wrap and let it rest in the fridge for 30 to 60 minutes.

   
   

FOR THE FILLING

1. For the chard filling: sauté the spinach/chard and set aside. Once they cool off, squeeze them a bit to remove excess water. Now chop and mix with the chopped anchovies and a pinch of salt (with care, as the anchovies are already salty), and pepper to taste.

ASSEMBLE

1. Preheat the oven to 400 F*.

2. Prepare the dough for filling by taking a section at a time and passing it through the pasta maker machine, as it you re making a lasagna. You should have long and wide sheets about 1/4 inch thick. Keep the rest of the dough covered to avoid drying.

3. Put dollops of your chosen filling on one half of the sheets.

4. Fold the sheets in half. Cut out the sciarone with a 4-inch round pastry cutter and poke an hole at the top of the crescent you just shapes. Keep any extra dough for other sciarone.

5. Place on a baking sheet lined with parchment paper and cover with a tea towel while completing the others,

6. Before putting them in the oven, brush with the beaten egg yolks.

7. Bake until golden, about 15-20 min.