Cjarsòns · Cjarsòns alla Carnica

Friuli-Venezia Giulia · pasta · serves 4 · 150 min total · hard

From the Carnia hills — a singular dumpling that mixes potato and ricotta with raisins, cinnamon, cocoa. Sweet, smoky, strange, addictive.

Ingredients

• 300 g '00' flour
• 2 eggs eggs
• 50 ml warm water
• 400 g floury potatoes, boiled
• 150 g smoked ricotta (ricotta affumicata)
• 30 g raisins
• 30 g pine nuts
• 1 handful fresh mint
• 0.5 tsp cinnamon
• 1 tsp unsweetened cocoa
• 80 g butter
• 1 tsp sugar

Method

1. Knead flour with eggs and water to a soft, smooth dough. Rest 30 minutes.
2. Filling: mash potato with grated smoked ricotta, soaked raisins, chopped pine nuts, mint, cinnamon, cocoa, sugar. Taste — should be sweet and savoury together.
3. Roll dough thin, cut 7 cm discs. Place a teaspoon of filling, fold into half-moons, crimp edges.
4. Boil in salted water 3 minutes.
5. Brown butter slowly. Toss cjarsòns in browned butter. Shower with extra smoked ricotta and sugar.

Browse all recipes by region