Cjarsons are a beloved specialty from the Friuli region of northeastern Italy. These delicate dumplings feature a soft dough made from flour and ricotta, often enriched with smoked ricotta for a deep, savory depth. Unlike many pasta dishes, the dough itself is the star, providing a tender, pillow-like texture that contrasts beautifully with the crisp, aromatic sage leaves sizzling in butter. The addition of currants, bitter chocolate, and nutmeg in the dough offers a subtle, complex flavor profile that is both comforting and sophisticated. Traditionally served as a main course or a hearty side, cjarsons are best enjoyed fresh, tossed in the fragrant butter-sage sauce just before serving. This dish is perfect for family gatherings or special occasions where you want to share a taste of authentic Italian heritage.
Cjarsons
Description
Cjarsons are a beloved specialty from the Friuli region of northeastern Italy. These delicate dumplings feature a soft dough made from flour and ricotta, often enriched with smoked ricotta for a deep, savory depth. Unlike many pasta dishes, the dough itself is the star, providing a tender, pillow-like texture that contrasts beautifully with the crisp, aromatic sage leaves sizzling in butter. The addition of currants, bitter chocolate, and nutmeg in the dough offers a subtle, complex flavor profile that is both comforting and sophisticated. Traditionally served as a main course or a hearty side, cjarsons are best enjoyed fresh, tossed in the fragrant butter-sage sauce just before serving. This dish is perfect for family gatherings or special occasions where you want to share a taste of authentic Italian heritage.Ingredients
Directions
-
Bring a large pot of salted water (about 6 quarts) to a rolling boil.
-
In a large bowl, combine flour, ricotta, smoked ricotta, eggs, salt, currants, grated bitter chocolate, nutmeg, lemon zest, sliced scallions, and chopped parsley.
-
Mix with your hands until a soft, cohesive dough forms.
-
Divide the dough into 4 equal portions.
-
On a floured surface, roll each portion into a long rope or dowel, approximately 1-inch thick.
-
Flatten the ropes slightly and cut into small pieces, each about 1 1/2 inches long.
-
Gently drop the cjarsons into the boiling water.
-
Cook for 5 to 7 minutes, or until the dumplings float to the surface.
-
Meanwhile, in a large sauté pan, heat chicken stock, sage leaves, and butter over medium heat until bubbling.
-
Using a slotted spoon, transfer the cooked cjarsons directly from the water into the pan with the butter and sage mixture.
-
Toss gently to coat the dumplings evenly in the sauce.
-
Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 792.9kcal
- % Daily Value *
- Total Fat 19.9g31%
- Saturated Fat 12.5g63%
- Cholesterol 80.9mg27%
- Sodium 122.2mg6%
- Total Carbohydrate 118.3g40%
- Dietary Fiber 4.1g17%
- Sugars 4.7g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
