I will have already done a thousand praises of Friuli and I'll never enough. This time the occasion to say is ... greedy. Scarlett But you've eaten organized a beautiful collection dedicated to the memory of Gianni Cosetti, renowned chef of the restaurant "The Rome of Tolmezzo. It is a choice between a six recipes cjalsòns proposed by Ross, this volume New and Old Kitchen Carnia Cosetti the same. The cjalsòns or cjarsòns are the agnolotti with a sweet filling that is served with melted butter, morgje, and plenty of grated scuete fumade, smoked ricotta. Their sweet-salty fits perfectly for my taste, and then I have a soft spot for the smoked ricotta, which unfortunately I never found in Rome. My recent trip to Friuli allowed me then to prepare excellent cjarsòns with the right ingredients! I chose to prepare Cjarsons Krofin Timau why I was in Timau to eat the day before. We know that every country, every family has its own recipe of carnica cjarsòns, and in fact the ones I tasted at the restaurant "eight" more like the recipe of Cosetti Cjarlòns of Rualp (And I can say with certainty because the restaurant owner drove us to a tasting competition to try to understand the filling ingredients, and eventually moved to pity them there he said:)). After the recipe, you will find some pictures of Timau and restaurant "eight" , unmissable destination for anyone who wants to taste real cjarsòns.
Cjalsòns Krofin Timau
Ingredients:
for pasta
250 g flour 00
warm water
salt to taste 1 egg for brushing
for the filling
300 g potato
1 onion 50 g butter
20 g of cinnamon (I assume it is a mistake, I personally added 2-3 tablespoons)
100 g raisins
100 g of sugar
a pinch of salt and pepper
a pinch of dried mint for seasoning
80 g butter 100 g
smoked ricotta
Procedure:
Prepare the dough mixing the flour with water and salt, then let it rest for about 20 minutes. To make the stuffing boiled potatoes, Strain the mixture and mix with the onion, you have done previously dried in butter with cinnamon, raisins, sugar, mint and lemon zest and add salt and pepper. Roll out the dough with a rolling pin, cut out discs with a diameter of about 7 cm on each disk and place a tablespoon of filling. Brush so hard with the beaten egg, fold them in half and close them by pressing the edges well. Throw the cjalsòns in boiling salted water, just come to collect them afloat with a slotted spoon, Dispose of in a hot pan and then toss with melted butter, grated cheese, a pinch of cinnamon and a little sugar.
Timau is a fraction of the town of Paluzza in the province of Udine. The area is infamous for the bloody clashes that occurred in its territory during the First World War. All historical and geographic information can be found here: www.timau.it . The site acts as a sounding board to a very important historical figure of the Great War: that of carniche carriers, women who during the war carrying essential items to the soldiers who fought in the mountains on his shoulders to 40 kg. I invite you to read this site to learn more. Timau also houses the Museum of Great War.
After the Great War Museum, an inevitable stop is the hotel restaurant "eight" , where you'll find traditional dishes Carnian. Our choice fell on cjarsòns inevitable, a taste of local cheeses and frico and polenta. At the end of lunch we were too sated for dessert, but I must say I found it hard to resist. The friendly owner also gave us a taste grappa with primroses and vanilla superlative! 
Hotel Restaurant
Matiz "Eight"
Plozner Mentil via Maria, 15 33020
Timau
e-mail: ristorantedaotto@alice.it
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