Agnolotti carnici
Soak the raisins in warm water. Clean, wash and boil spinach along with a handful of parsley leaves, then drain and squeeze dry, then chop finely. Put them in a bowl, add a couple of handfuls of rye bread crumbled and sprinkled with a dollop of Grappa, grated chocolate, squeezed raisins, chopped cedar and a pinch of cinnamon.
Beat egg yolk in a bowl with a spoonful of sugar. When it becomes frothy, add it to mixture and mix with care. Prepare as usual the pasta noodles (4 eggs and white flour), make a thin sheet out of it and cut it in discs: fill each one with a little of "pistum" (filling) and close the disc in half, leaving a small board, which then will turn on the dough, closing the filling well.
This fold is the characteristic of the "cialzons." Boil them in salted boiling water and when they emerge, drain with a slotted spoon and place them in layers in a bowl, seasoning each layer with smoked ricotta.
Finally, pour the melted butter over the agnolotti, sprinkling with a little sugar and grated Carnia cheese.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
500 g fresh spinach
400 g white flour
50 g raisin
50 g candied citron peel
5 eggs
About 100 g butter
Grated smoked ricotta
Carnia cheese for grating
Granulated sugar
Grappa
Stale rye bread
Parsley
Powdered cinnamon
Salt
50 g chocolate tablet - Author:
- Sergio Grove, Galliano Rosset, Amedeo Sandri
- Typology:
- First Courses
- Preparation time:
- About 45 minutes
- Notes:
- In the traditional way, there are two main ingredients that should not be missing in the preparation of cialzon carnici: smoked ricotta or “scuète fumade” and “de sorc bread”, rye bread.
