Cjarsons
Preparazione 1 h 10 min · Cottura 40 min · Riposo 30 min · Porzioni 4 · Difficoltà Difficile
Procedimento
Boil the potatoes in their skins until tender, peel hot, and rice onto the board. Cool to warm.
30 min
Knead the riced potato with flour and salt into a soft, barely tacky dough, like gnocchi dough that decided to behave. Rest 30 minutes under a bowl.
35 min
Mix the filling: ricotta, raisins, herbs, cocoa, cinnamon, sugar, and lemon zest. It should taste like a question you want to keep answering.
8 min
Roll the dough 2 to 3 mm thin on a floured board and cut 7 cm rounds. Fill each with a teaspoon of ripieno, fold to a half-moon, and crimp the edge into little pleats.
30 min
Poach the cjarsons in gently simmering salted water until they float and feel set, 4 to 5 minutes.
5 min
Melt the butter until it just browns and smells of hazelnuts.
4 min
Plate the cjarsons, spoon over the brown butter, and bury them under grated smoked ricotta and a breath of cinnamon. Serve immediately.
I consigli della nonna
Consigli in cucina
Smoked ricotta is the signature. Without ricotta affumicata the dish loses its mountain accent. A hard smoked scamorza, finely grated, is the least-wrong substitute.
Keep the dough soft. Add flour only until the dough stops sticking to your palms; an overfloured dough makes armor instead of pasta.
Some valleys fill cjarsons with potato and mint, others with dried pear and spinach. Once you trust the dough, the filling is yours to inherit and bend.
