Cjalsòns di Treppo Carnico
Cuisine: Italian
Author: Elisabeth Antoine Crawford, Flavors of Friuli ©Equilibrio
I could not locate a source for the smoked ricotta. Even Eataly in Manhattan doesn't carry it and co-owner Lidia Bastianich is from Friuli Venezia-Giulia. Crawford recommended substituting ricotta salata.
  • Pasta Dough:
  • 1 cup semolina flour
  • ¼ cup boiling water, plus extra as needed
  • 1 tablespoon olive oil
  • Filling:
  • ¼ cup raisins
  • 12 ounces white potatoes, peeled and quartered
  • 3 tablespoons plus 1 teaspoon olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons sugar
  • 1 teaspoon freshly grated lemon peel
  • ¼ teaspoon salt
  • Toppings:
  • ½ cup (1 stick) butter
  • ½ cup grated ricotta affumicata or ricotta salata
  • Ground cinnamon
  • Sugar
  • Raisins (optional)
  • Cinnamon sticks (optional)
  1. To prepare the pasta dough: In a medium bowl, combine the flour, boiling water, and olive oil. Transfer the dough to a clean surface; knead until the flour is fully incorporated and the mixture becomes smooth and elastic, about 10 minutes. (If the dough is too dry or crumbly, lightly moisten your fingers with water during kneading until you reach the desired texture.) Cover with plastic wrap and let rest for 30 minutes.
  2. To prepare the filling: Place the raisins in a small bowl and cover with water. Let soak for 30 minutes; drain. Place the potatoes in a medium pot filled with water; bring to a boil over high heat. Cook until tender, about 20 minutes. Drain the potatoes and place in a medium bowl; mash well. Cool to room temperature.
  3. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Add the onion; cook and stir until golden brown and caramelized, about 30–40 minutes. Purée the onion in a food processor; stir into the mashed potatoes.
  4. Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the parsley; cook and stir until wilted and beginning to brown, about 2 minutes. Stir into the potato mixture, along with the drained raisins, sugar, lemon peel, and salt. Refrigerate for 1 hour, or until ready to use.
  5. To stuff and cook: Working in batches, feed the dough through the rollers of a pasta machine until very thin (setting #7 on most machines). Cut out 3-inch circles from the dough. Place 1 heaping tablespoon filling on half the circles. Moisten the edges with water; cover each with another circle of dough, sealing the edges tightly.
  6. Bring a large pot of lightly salted water to a boil over high heat. Working in batches, place the cjalsòns in the water; cook until they rise to the surface, about 1–2 minutes. Drain.
  7. To prepare the toppings: Melt the butter in a large skillet over medium heat; remove from heat. Add the cjalsòns and toss to coat with butter. Divide the cjalsòns among serving plates; drizzle with any excess butter from the skillet. Top with grated ricotta affumicata; sprinkle with cinnamon and sugar. Garnish with extra raisins and cinnamon sticks, if desired.
Recipe by Simple Italy at https://www.simpleitaly.com/flavors-of-friuli/