Buona Pasqua!
In our home town of Circello, back in Italy, Easter is a special time to celebrate new life and the coming of spring (and end of winter!). Every year we make Sciavole to celebrate, a simple dish of eggs and cheese wrapped in pastry. We’ve made it every easter since forever, and here’s the recipe.
The video also includes a snippet on how to make Crostoli, which is done using the same pastry as for the Sciavole. They’re a delicious little treat.
Sciavole Recipe
1 kg of plain flour
Add 3 eggs and a pinch of salt
Work into a dough, adding water as required
Let sit for 30 mins, wrapped in glad wrap
Cheese filling is mixture of Pecorino, Grana Padano and Mozzarella. A large bowl full
Add about a dozen eggs until the mixture holds together well, but is not too dry
Roll the dough out into flat lengths, using a machine pasta maker is easiest!
Cut pastry into circles with a plate.
Add cheese pastry in half, wet edges, fold over and crimp with a fork.
Brush with a egg wash (egg and milk), then poke with fork holes.
Bake for about 30mins in a 200C oven.
Once golden, take out and cut into slices.
These can be frozen as required to keep for longer.
Crostoli
Take the same pastry, then cut into strips, fold into crostoli shapes (watch the video!), then shallow fry and cover with icing sugar.
Italian Masterclass 