Smoked ricotta
Smoked ricotta finishes Carnia’s cjarsons, grated over the cooked pasta with clarified butter and cinnamon.
- Italian name
- Ricotta affumicata
- Serving form
- Grated over cjarsons
At the table
In Chiara Selenati’s family recipe, fresh ricotta goes inside the cjarsons while smoked ricotta is grated over them after cooking. The distinction is part of the dish: the two forms are given different jobs.
Check both names when shopping for this version, and choose the smoked ricotta by its actual milk and smoking wood.
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