Agnolotti friulani
Boil the potatoes in salted water, then peel and mash them. Add to the mashed potatoes cinnamon powder, sugar, finely chopped parsley and mint and a glass of Grappa.
Cut the onion into wedges and fry gently in 50 g butter, then add it to the other ingredients, stirring and mixing it all perfectly. Prepare the dough with flour and eggs on a work surface, then roll out with a rolling pin until it becomes thin. Crop to discs with a diameter of about 4 - 5 cm (usually in the home using a glass), put on a little of each potato stuffing prepared and close to half moon by pressing the dough on the board.
Cook finally the "cialzons" in plenty of salted water to a boil, and once drained, toss with the remaining butter, melted and hot, sprinkle generously with grated smoked ricotta.
Recommended Grappa:
PO' di Poli Elegante
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
500 g patate di montagna
400 g farina bianca
150 g circa burro
50 g prezzemolo
30 g zucchero semolato
15 g cannella in polvere
4 uova
80 g ricotta affumicata grattugiata
Grappa
Qualche foglia di menta
Mezza cipolla
Sale - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- First Courses
- Preparation time:
- About 45 minutes
- Notes:
- The cialzons can be found throughout the Carnia, every special event during the year is a great excuse to try these tasty agnolotti, prepared with many different fillings, from cheese to spinach, but always without adding meat.
