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Posts Tagged ‘Carnia’

For my Recipe-of-the-Month, I have chosen Cjarsòns della Valle del Bût (Pasta Filled with Fruit and Herbs), my absolute favorite version of cjarsòns in all of Friuli. This recipe was adapted from one at the now-closed Ristorante Salon in Piano d’Arta. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Frittata di Funghi (Mushroom Frittata), in honor of the Festa dell’Asparago di Bosco, del Radicchio di Montagna e dei Funghi di Primavera. Held every May in the Carnian town of Arta Terme, this festival celebrates three local bounties of spring: wild asparagus, mountain radicchio, and spring mushrooms. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Blècs (Buckwheat Pasta), a dish commonly found throughout the mountains of Carnia. While these triangular sheets of pasta may be served with any type of sauce, here they are tossed simply with browned butter, toasted cornmeal, and smoked ricotta. Visit Flavors-of-Friuli.com for the recipe.

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For my Recipe-of-the-Month, I have chosen Toç in Braide (Polenta with Ricotta Sauce). The creamy polenta in this dish is topped with a simple ricotta sauce and crunchy cornmeal browned in butter. The late Carnian chef Gianni Cosetti suggested serving the dish with asparagus, shaved truffle, or sautéed mushrooms, depending on the season. For my recipe, visit Flavors-of-Friuli.com.

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For my Recipe-of-the-Month, I have chosen Cjalsòns di Pontebba (Pasta Filled with Dried Fruit and Ricotta), in honor of the cjalsòns festival that takes place in Pontebba at the end of May. These cjalsòns are of the sweet variety, filled with dried figs, prunes, raisins, and cinnamon. This recipe was adapted from the one given to me by cooking instructor and Pontebba native Gianna Modotti. For my recipe, visit Flavors-of-Friuli.com.

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cjalsons di Treppo CarnicoFor my Recipe-of-the-Month, I have chosen Cjalsòns di Treppo Carnico (Pasta Filled with Potatoes and Raisins). One of my favorite recipes for cjalsòns, these are sweetened with caramelized onions, raisins, and a touch of sugar. I first tasted them over a decade ago at Ristorante Alle Vecchie Carceri in San Daniele, although its chef, Ugo Durigon, has since moved to Udine, where he and his wife have opened Osteria Antica Maddalena. For my recipe, visit Flavors-of-Friuli.com.

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gnocchi croccanti di SaurisFor my Recipe-of-the-Month, I have chosen Gnocchi Croccanti di Sauris (Crispy Stuffed Gnocchi). As the town of Sauris, located in northern Friuli’s Carnia mountains, is gearing up for their annual Festa del Prosciutto this month, it is only appropriate to feature this dish from Ristorante Alla Pace in Sauris di Sotto: potato gnocchi stuffed with locally cured prosciutto, pan-fried in butter, and served on a bed of wilted arugula. For my adaptation of their recipe, visit Flavors-of-Friuli.com.

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