Cjarsons Dolci di Timau
Cjarsons dolci di Timau are sweet-spiced stuffed pasta pockets from Carnia, filled with dried fruit, cocoa, and cinnamon, then finished with browned butter and smoked ricotta.
- Prep
- 50 min
- Cook
- 15 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Rolling pin
- •Pastry cutter (7 cm)
- •Large mixing bowl
- •Large saucepan
- •Small frying pan
- •Fine grater
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 22 g
- carbs
- 74 g
- fibre
- 5 g
- protein
- 14 g
- calories
- 540 kcal
Instructions
- 1
Place the flour and a pinch of salt in a bowl, then pour in warm water.
- 2
Knead vigorously for five minutes until a soft, smooth dough forms, then cover with a tea towel.
- 3
Mix the drained ricotta, chopped raisins, minced figs, crushed amaretti, cocoa powder, half the cinnamon, half the sugar, and lemon zest in a bowl.
- 4
Stir the filling thoroughly until it forms a dense, dark paste.
- 5
Roll out the pasta dough on a floured surface to a thickness of two millimetres.
- 6
Cut out rounds using a seven-centimetre pastry cutter.
- 7
Place a rounded teaspoon of filling in the centre of each dough round.
- 8
Fold each round into a half-moon and press the edges firmly to seal, crimping the seam with your fingertips.
- 9
Bring a large pot of salted water to a gentle simmer.
- 10
Melt the butter in a small pan over medium heat until it foams and turns nutty brown.
- 11
Drop the cjarsons into the simmering water and cook for four minutes until they float to the top.
- 12
Lift out with a slotted spoon onto warm plates, drizzle with brown butter, and dust with grated ricotta affumicata and cinnamon sugar.
Chef's tips
Drain the fresh ricotta thoroughly through a sieve so the filling remains thick and does not make the pasta soggy. Seal the edges of the pasta firmly with slightly damp fingertips to prevent the pockets opening during boiling.
Ingredient substitutions
- ricotta affumicata → smoked provola or aged salted ricotta, though the traditional Carnian herbal smoke note will differ
- amaretti biscuits → plain dry sweet biscuits with a drop of almond extract
Storage
Store uncooked shaped cjarsons in a single layer in the freezer on a tray, transferring to a sealed bag once solid for up to one month.
Reheating
Cook frozen cjarsons directly in boiling water for five to six minutes without thawing.
Common mistakes to avoid
- •Rolling the pasta dough too thick, which makes the crimped borders unpleasantly chewy.
- •Boiling the water violently, which can tear the thin pasta dumplings.
Serving suggestions
Cooked Cjarsons Dolci di Timau?
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