In breve
The dish in short
- Here a dough of boiled, sieved potatoes with a little 00 flour and an egg (elsewhere flour and water), cut into 7 cm discs and folded into half-moons.
- This valley's filling, the pistùm, is savoury and sweet at once: potato, smoked ricotta and herbs, with sultanas, cocoa, sugar, jam, fruit and cinnamon.
- Boiled until they float, then dressed with melted butter, grated smoked ricotta and a dusting of cinnamon.
- No meat: in Carnia they are a meatless dish for feast days.
Il video, Val del But (Carnia), Friuli-Venezia Giulia
Cjarsons
The video: Carnia's filled half-moons, here of potato dough with a sweet and savoury filling
The filled pasta of Carnia as made in the Val del But: discs of potato dough folded over a filling of potato, smoked ricotta and herbs sweetened with sultanas, cocoa, fruit and cinnamon, boiled and dressed with melted butter and smoked ricotta. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 2 h 5 min
- Cooking
- 53 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
