Food
|Friuli Venezia Giulia Region
Stuffed Pasta Dumpling - Cjarsons
Skill level
Preparation time
60 minutes
Variants
Skill level
Preparation time
60 minutes
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Ingredients
For the dough:
300 g potatoes, 150 g flour, 1 egg, salt to taste, nutmeg to taste
Filling:
150 g fresh ricotta, 100 g fresh wild herbs, white pepper to taste
Topping:
250 g smoked ricotta, butter as needed
Preparation
Dough Preparation
Boil the potatoes in salted water. Once cooked, set aside 100 g of potatoes for the filling. Mash the remaining potatoes on a floured work surface and let them cool slightly. Add the flour, nutmeg, and egg. Knead until you obtain a compact and homogeneous dough.
Filling Preparation
Take the 100 g of potatoes set aside, mash them and mix them with fresh ricotta, a pinch of salt, white pepper, and wild herbs (previously steamed for 3–5 minutes and finely chopped). Mix well until the filling becomes smooth and uniform.
Shaping the Cjarsons
Roll out the dough with a rolling pin. Using a round cutter approximately 6 cm in diameter, cut out discs. Place a teaspoon of filling in the center of each disc, fold into a half-moon shape, and seal the edges well with a fork to prevent them from opening during cooking.
Cooking
Cook the cjarsons in plenty of boiling salted water. After about 5 minutes, they will rise to the surface. Remove them with a slotted spoon and plate them, serving 5–6 pieces per portion.
Finishing the Dish
Dress with browned butter (melted and lightly toasted butter) and grated smoked ricotta. Finish with a sprinkle of nutmeg and a small sprig of parsley.
Ingredients
For the dough:
150 g wholemeal flour, 150 g buckwheat flour, 1 egg, water as needed, nutmeg, salt
Filling:
150 g ricotta, 1 small boiled sweet potato (with a lower glycaemic index than regular potatoes), cinnamon to taste, 60 g mixed boiled and chopped herbs, 30 g “stravecchio” aged cheese
Topping:
A small amount of melted butter with sage (or extra virgin olive oil)
Preparation
Dough
Combine all ingredients until you obtain a soft, non-sticky dough. Wrap it in a cloth and let it rest for 30 minutes.
Filling
Mix ricotta with the sweet potato, herbs, spices, and any additional ingredients such as dried fruit. Blend well until the mixture is homogeneous and not too moist.
Shaping
Roll out the dough on a lightly floured surface to a thin sheet (about 2–3 mm). Cut discs 6–8 cm in diameter. Place a small spoonful of filling in the center of each disc, fold into a half-moon, and seal the edges (moisten with water if needed). If desired, decorate the edges with a fork.
Cooking
Bring a large pot of salted water to a gentle boil. Lower the cjarsons into the pot a few at a time to prevent sticking. Cook until they rise to the surface, then continue cooking for 2–3 minutes (time depends on dough thickness and filling). Remove with a slotted spoon and allow to dry slightly.
Dress in a pan with butter or oil emulsified with a bit of cooking water and flavored with sage.
Finishing
Garnish with sage-infused melted butter or extra virgin olive oil.
Ingredients
Dough:
150 g rice flour, 50 g potato starch, 50 g corn starch, 3 eggs, 3 g xanthan gum, 3 g guar gum (or cluster bean flour), water as needed, parsley, nutmeg, salt
Filling:
300 g potatoes, 10 g ground cinnamon, 50 g sugar, 100 g soaked raisins, a few mint leaves, 50 g butter, 1 grated pear
Topping:
Melted butter and 250 g smoked ricotta.
Preparation
Dough
Boil the potatoes, mash them, and mix with all other ingredients until a soft, non-sticky dough forms. Wrap in a cloth and rest for 30 minutes.
Filling
Mix together the potatoes, aromatic herbs, spices, and any additional ingredients. Combine until uniform and not overly moist.
Shaping
Roll out the dough on a lightly floured surface to a thin layer (about 2–3 mm). Cut discs 6–8 cm in diameter. Place a small spoonful of filling in the center, fold into a half-moon, and seal well (moisten with water if needed). Optionally decorate the borders with a fork.
Cooking
Bring a large pot of salted water to a gentle boil. Add a few cjarsons at a time to avoid sticking. Cook until they float, then continue for 2–3 minutes (depending on dough thickness and filling consistency). Remove with a slotted spoon and allow to dry.
Final Dressing
Dress with melted butter infused with sage, emulsified with a little cooking water.
Ingredients
Dough:
300 g potatoes, 150 g all-purpose flour (00), 1 egg (optional), salt, nutmeg, parsley.
Filling:
150 g lactose-free ricotta, boiled potato, blanched and chopped herbs, cinnamon, pepper.
Finishing:
Lactose-free butter or extra virgin olive oil with sage.
Preparation
Dough
Boil and mash the potatoes, then mix them with the remaining ingredients until soft and non-sticky. Wrap in a cloth and rest for 30 minutes.
Filling
Mix lactose-free ricotta with potato, herbs, spices, and any other ingredients. Blend until uniform and not too moist.
Shaping
Roll out the dough on a floured surface (2–3 mm thick). Cut out discs 6–8 cm in diameter. Place a spoonful of filling in the center, fold into a half-moon, and seal well (use a little water if needed). Optionally decorate the edges with a fork.
Cooking
Bring salted water to a gentle boil. Add a few cjarsons at a time. Cook until they rise to the surface, then continue for another 2–3 minutes. Remove delicately with a slotted spoon and dry.
Seasoning
Dress with extra virgin olive oil or melted plant-based butter.
Ingredients
Dough:
300 g potatoes, 150 g all-purpose flour (00), salt, nutmeg, parsley.
Filling:
200 g mashed firm tofu (as a ricotta substitute), boiled potato, aromatic herbs, cinnamon, pepper.
Finishing:
Emulsified oil with sage.
Preparation
Dough
Boil, mash, and combine potatoes with all other ingredients until a soft, non-sticky dough forms. Wrap in a cloth and rest for 30 minutes.
Filling
Mix tofu with potato, blanched and chopped herbs, spices, and any other ingredients. Combine until uniform and not too moist.
Shaping
Roll the dough on a lightly floured surface to 2–3 mm thickness. Cut discs of 6–8 cm. Place a teaspoon of filling in the center, fold into a half-moon, and seal well (use water if needed). Optionally decorate edges with a fork.
Cooking
Bring a large pot of salted water to a gentle boil. Add a few cjarsons at a time. Cook until they float, then another 2–3 minutes (depending on dough and filling). Remove gently with a slotted spoon and let dry.
Seasoning
Dress with olive oil.
