Cialzons di Ricotta Affumicata
Cialzons di ricotta affumicata, known locally as cjarsons in Friulian, are Alpine stuffed pasta pockets filled with seasoned smoked ricotta and herbs, served with melted butter.
- Prep
- 45 min
- Cook
- 15 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •Mixing bowl
- •Rolling pin
- •Round pastry cutter (7 cm)
- •Large stockpot
- •Small saucepan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 21 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 490 kcal
Instructions
- 1
Place the flour and half the salt into a bowl, pour over the boiling water, and stir until combined.
- 2
Knead the dough on a lightly floured surface for five minutes until smooth, then cover and rest for twenty minutes.
- 3
In a separate bowl, mix the drained fresh ricotta with forty grams of grated smoked ricotta.
- 4
Stir the chopped parsley, mint, marjoram, remaining salt, and a pinch of cinnamon into the cheese mixture until uniform.
- 5
Roll out the dough on a floured surface to a thickness of two millimetres.
- 6
Cut rounds from the dough using a seven-centimetre pastry cutter.
- 7
Place a rounded teaspoon of filling in the centre of each round.
- 8
Fold each round into a half-moon shape and press the edges firmly together with your fingertips to seal.
- 9
Bring a large pot of salted water to a gentle rolling boil.
- 10
Melt the butter with the sage leaves in a small saucepan over low heat until aromatic and lightly foaming.
- 11
Boil the cialzons for four minutes until they float to the surface and become tender.
- 12
Lift out with a slotted spoon onto warm plates, drizzle with sage butter, and scatter with the remaining smoked ricotta.
Chef's tips
Scalding the flour with boiling water creates a very pliable, soft dough that rolls out easily without tearing. Ensure the fresh ricotta is thoroughly drained beforehand so the filling does not leak liquid during boiling. Do not let the butter brown excessively; it should simply foam gently and absorb the aroma of the sage.
Ingredient substitutions
- ricotta affumicata → a finely grated aged smoked provolone or smoked scamorza, though the texture and Alpine herbal aroma will be milder
- fresh marjoram → fresh thyme leaves or wild oregano
Storage
Store leftover cooked cialzons in an airtight container in the refrigerator for up to 24 hours.
Reheating
Reheat gently in a covered frying pan with a splash of water and a knob of butter over low heat.
Common mistakes to avoid
- •Using wet ricotta straight from the tub, which makes the filling runny and causes the pasta seams to split.
- •Rolling the dough too thickly, resulting in dense, chewy edges.
- •Boiling the water violently, which can tear the delicate sealed pasta edges.
Serving suggestions
Cooked Cialzons di Ricotta Affumicata?
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