Cjarsons (locally [carˈsoŋs]), also known as cjalsons or cjalzons, are a typical dish of Friulan cuisine, more specifically of the alpine region of Carnia, but also common in the Venetian Plain.
 | |
| Alternative names | Cjalsons, cjalzons |
|---|---|
| Course | Main course |
| Place of origin | Italy |
| Region or state | Friuli-Venezia Giulia |
| Main ingredients | Potato dough, ricotta, cinnamon, raisins |
Description edit
Cjarsons consist of a filled soft wheat or (in some variants) potato dough, similar to agnolotti or ravioli, and are characterized by a sweet-savoury contrast. The filling (pistùm or pastùm) is prepared differently depending on the local recipe; it may contain raisins, dark chocolate or cocoa, cinnamon, spinach, chives, ricotta, marmelade, rum, grappa, parsley, biscuits, eggs or milk.[1]
Similarly to ravioli, they are cooked in salted water and, after they are drained, they are seasoned with melted butter and smoked ricotta cheese (scuete fumade).[1] As a substitute for butter, the ont (foamed butter, drained from water and thickened for the sake of preservation) may be used.[2]
Cjarsons have been a traditional dish for important celebrations (such as weddings), but they were rediscovered and promoted in the 1970s by Carnic chef Gianni Cosetti.[3]
See also edit
References edit
- ^ a b Nonna, Ricette della (2014-12-17). "Cjarsons". Ricette della Nonna (in Italian). Retrieved 2022-11-03.
- ^ "Ont - Arca del Gusto". Fondazione Slow Food (in Italian). Retrieved 2022-11-03.
- ^ "Antichi sapori di Carnia". www.cjargne.it. Retrieved 2022-11-03.
Bibliography edit
- Walter Filiputti, Ulderica da Pozzo Cara Carnia, Vinibuoni d'Italia.