Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina flour
- 1/2 cup warm water
- 1 egg
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cooked and mashed potatoes
- 1/4 cup chopped prosciutto
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- 1/2 cup unsalted butter
- 1/2 cup grated smoked ricotta cheese
- 1/4 cup chopped walnuts
Special equipment needed:
- Large mixing bowl
- Rolling pin
- Pastry cutter
- Large pot
- Slotted spoon
- Skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, semolina flour, warm water, and egg. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
3. In a separate bowl, mix together the ricotta cheese, Parmesan cheese, mashed potatoes, prosciutto, parsley, mint, chives, salt, and pepper.
4. Roll out the dough to 1/8 inch thickness and cut into 3-inch circles using a pastry cutter.
5. Place a spoonful of the ricotta mixture onto each circle and fold in half, pressing the edges to seal.
6. Bring a large pot of salted water to a boil and add the cjarsons. Cook for 5-7 minutes or until they float to the surface.
7. Using a slotted spoon, remove the cjarsons from the water and transfer to a skillet with melted butter.
8. Sprinkle with smoked ricotta cheese and chopped walnuts and cook until the cheese is melted and the cjarsons are golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 34g
Protein: 16g
Substitutions for ingredients:
- Semolina flour can be substituted with all-purpose flour.
- Prosciutto can be substituted with cooked bacon or ham.
- Smoked ricotta cheese can be substituted with smoked gouda or cheddar cheese.
- Walnuts can be substituted with pine nuts or almonds.
Variations:
- Add sautéed mushrooms or spinach to the ricotta mixture.
- Use different herbs such as basil or oregano.
- Make a vegetarian version by omitting the prosciutto and adding more vegetables.
Tips and tricks:
- Make sure the dough is rolled out thinly to avoid a thick and doughy texture.
- Seal the edges of the cjarsons well to prevent the filling from leaking out during cooking.
- Serve with a side of tomato sauce or pesto for dipping.
Storage instructions:
Store leftover cjarsons in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat cjarsons in a skillet with melted butter until heated through.
Presentation ideas:
Arrange the cjarsons on a platter and sprinkle with chopped herbs for a pop of color.
Garnishes:
Garnish with additional chopped walnuts or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a fresh salad.
Suggested side dishes:
Roasted asparagus, mixed green salad, or garlic bread.
Troubleshooting advice:
If the dough is too dry, add a tablespoon of water at a time until it comes together. If the dough is too wet, add a tablespoon of flour at a time until it becomes workable.
Food safety advice:
Make sure the cjarsons are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Cjarsons are a traditional dish from the Friuli-Venezia Giulia region of Italy. They are typically served during the winter months and are filled with a variety of ingredients such as potatoes, cheese, and herbs.
Flavor profiles:
Cjarsons are savory and slightly sweet with a creamy filling and a crispy exterior.
Serving suggestions:
Serve cjarsons as a main dish or as an appetizer.
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Region: Italian