Cjarsons di Carnia
Carnian half-moon pasta pockets with a sweet-savoury filling of potato, herbs, sultanas and spiced biscuit, dressed in hazelnut-brown butter and grated smoked ricotta.
- Prep
- 45 min
- Cook
- 20 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large saucepan
- •Small frying pan
- •Potato ricer
- •8 cm round pastry cutter
- •Rolling pin
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 22 g
- carbs
- 74 g
- fibre
- 4 g
- protein
- 14 g
- calories
- 540 kcal
Instructions
- 1
Place the flour and a pinch of salt into a wide mixing bowl.
- 2
Pour in the boiling water and stir vigorously with a fork until a rough dough forms.
- 3
Knead the warm dough on a lightly floured surface for five minutes until smooth and elastic.
- 4
Cover the dough with an upturned warm bowl and leave to rest for thirty minutes.
- 5
Combine the riced potatoes, sultanas, crushed biscuits, chopped herbs, cinnamon, cocoa, sugar, and half a teaspoon of salt in a bowl.
- 6
Roll the dough out thinly on a floured surface to a thickness of two millimetres.
- 7
Cut rounds from the dough sheet using an eight-centimetre pastry cutter.
- 8
Spoon a rounded teaspoon of filling into the centre of each dough circle.
- 9
Fold the dough into half-moons and press the edges firmly to seal, pinching small decorative ridges.
- 10
Lower the cjarsons into a large pan of salted simmering water and cook for four minutes until they float.
- 11
Melt the butter in a pan over medium heat until it foams and turns a nutty hazelnut brown.
- 12
Lift the dumplings out with a slotted spoon, divide between warm plates, and finish with foaming butter and grated ricotta affumicata.
Chef's tips
Using boiling water to scald the flour yields an exceptionally supple, pliable dough that rolls thinly without tearing. Fillings are traditionally highly personal, so adjust the balance of sugar, cinnamon, and herbs to your preference.
Ingredient substitutions
- ricotta affumicata → a dry, lightly smoked salted ricotta or aged salted ricotta with a faint grating of smoked cheese
- spiced biscuits → crisp amaretti biscuits or plain ginger snaps crushed to fine crumbs
Storage
Freeze uncooked cjarsons in a single layer on a tray before bagging them, and store for up to one month.
Reheating
Reheat cooked leftovers gently in a covered frying pan with a small splash of water and a knob of butter.
Common mistakes to avoid
- •Rolling the pasta dough too thick, which makes the sealed outer seams tough and doughy.
- •Overfilling the circles, which prevents proper sealing and causes the dumplings to burst in water.
- •Blackening the butter rather than gently browning it to a nutty hazelnut colour.
Serving suggestions
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