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50 shades of… cjarsons!


This first course, with its sweet flavor, will allow you to take a dip in the Friulian tradition. We are talking about the cjarsons!

The cjarsons are a type of stuffed pasta typical of Friulian cuisine, to be more precise than Carnia. There are 50 different versions all united by the subtle balance of flavor between sweet and salty of the filling. The sauce, on the other hand, is always the same: clarified butter (in the local dialect it is called ont ) and smoked ricotta . In addition to this, what you need to know about Friulian cjarsons is that none of its 50 versions includes a meat-based filling.

Originally the outer shell was made from potatoes but today the most common version is obtained with a mixture based on water and flour . On the other hand, you could write a book on the filling: we find basic ricotta or potatoes, jam, cocoa, biscuits and nuts. Then there are the “lean” versions with ricotta and herbs, equally delicious but perhaps less characteristic. In short, we advise you to try the cjarsons recipe without too many prejudices: you will be really impressed by their particular flavor.


How to prepare the Friulian cjarson recipe

  1. Combine the flour and a pinch of salt in a bowl.
  2. Bring the water to the boil and pour it over the flour, kneading first with a spoon and then by hand, on a pastry board. You will need to get a smooth and homogeneous dough.
  3. Roll it out with a rolling pin or grandma duck as thin as possible and make circles of about 6 cm with a glass or a pastry ring.
  4. Prepare the filling by combining all the ingredients in a blender and turning it until you get a sort of thick “paste” (leaving out the butter and the smoked ricotta).
  5. Place a teaspoon of filling in the center of each disk, close well sealing and, as they are ready, place them on a tray sprinkled with semolina.
  6. Boil the sweet cjarsons in boiling salted water and drain them as soon as they come to the surface.
  7. Spread a little smoked ricotta on the bottom of the plates, cover with the Friulian ravioli and sprinkle with more grated smoked ricotta.
  8. Sprinkle with the melted and hot clarified butter and serve.

To the detriment of the sweetness of the filling, the cjarsons were and remain a first course. Put aside the mistrust and try them because it’s really worth it. In addition, for a dinner dedicated to Friuli Venezia Giulia you can also try your hand at preparing the frico .


Like all filled pasta, this too can be stored in the refrigerator for a day or frozen . In this case, spread it out on a tray, place it in the freezer and once it has hardened, collect the ice in the bags, preferably already portioned.

Riproduzione riservata © - WT

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