Saturday, October 30, 2010
What are Cjalsòns? I'd describe them as a type of dumpling. But I didn't know until I played with this recipe and made them for myself. And I did so because Rossella of Ma che ti sei mangiato?, and Italian food blog, asked us to all try them.
We had a lot of fun converting the measurements and trying to figure out the recipe. I guess I am used to recipes with more detailed information. For example, "some parsley" is usually measured. But we were laughing and guessing so it was a fun evening.
I don't know that you need to cook the potatoes as specified in the recipe - feel free to peel and cook them any way you like. The starting point is just to have some cooked and mashed potatoes.
I'm not sure how many these were supposed to make, but we got about 14 Cjalsòns and could have had 2 or 3 more with the extra dough we had left over.
The original recipe I received is European so I have converted everything into ounces and cups and shared below. Hope I did it right... it turned out okay so I must have done it okay.
I'm looking forward to the roundup to see how everyone else fared attempting to make these!
Adaptation of a traditional recipe
For the dough:
10.5 ounces potatoes
1 2/3 cup flour
a pinch of nutmeg
For the filling:
3.5 ounces sausage
1/2 glass of white wine
1 beaten egg
For the dressing:
1 2/3 cup ricotta
3/4 cup milk
Prepare the dough by boiling the unpeeled potatoes. Afterward, peel the potatoes & pass through a sieve and allow to cool. Then mix them with the egg, flour, nutmeg and parsley.
To make the filling, in a pan saute the crumbled sausages, moisten with white wine and let evaporate.
Roll out the dough onto a floured pastry board (or surface) making sure it does not stick. Cut discs of 6 cm in diameter, & place at the center of each a spoonful of filling.
Fold the discs in half and close them by pressing the edges well.
Cook the discs in boiling salted water for several minutes, then drain.
Separately prepare a warm whipping cream made of ricotta and hot milk. Pour this sauce of each plate, place the six warm Cjalsòns on the sauce and sprinkle with freshly crushed coarsely ground pepper.