is an easy to handle finger-food that tastes really good with red wine,
especially Merlot. It takes lots of eggs so we make it in the spring,
it's good any time of year.
Since the cheese is being baked, using the best Parmigiano Regianno isn't totally necessary, just a good tasting Parmigiano.
Set the oven to 375 degrees Fahrenheit
1/2 teaspoon salt
12 ounces mozzarella, diced
1 1/2 cups Parmigiano, grated until mealy like in the can
Make the dough: Sift the flour and salt into a small mound on a flour surface. Add 2 eggs and work the flour with your fingers until the flour is all absorbed, adding 1 egg if it's very stiff (depends on the humidity). Knead until elastic, and then roll this into a thin sheet. This will be about a 14' circle. Grease a baking sheet with olive oil or Pam, place the sheet on it, centering the dough knowing that you'll be folding it in half.
Make the Filling: Lightly beat the remaining eggs, add both cheeses. Pour onto ½ of the dough, spread, leaving 1/2' edge. Fold one side of the dough over to form a semicircle, completely covering the filling. Seal the edges firmly with a fork to prevent leaks.
about 30 minutes. The Fiadone should be golden brown. Cut into 1 inch
when cold, serve with red wine.