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Posts Tagged ‘Carnia’

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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insalata di pere e MontasioFor my Recipe-of-the-Month, I have chosen Insalata di Pere e Montasio (Pear and Montasio Salad). While Friuli’s most acclaimed cheese, Montasio, is commonly used in this salad, I have also seen it prepared with formaggio di malga (cheese produced during the summer months in one of Carnia’s malghe, or mountain dairy farms). For my recipe, visit Flavors-of-Friuli.com.

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cjalsons di piedimFor my Recipe-of-the-Month, I have chosen Cjalsòns di Piedim (Pasta Filled with Chocolate and Nuts), one of my favorite Friulian specialties. Throughout the mountains of Carnia, each cook prepares his or her own unique version of cjalsòns (also spelled cjalcions and cjarzòns), merging herbs and spices and creating a distinct shape and form for the dough. This recipe, inspired by the cjalsòns from the village of Piedim, are decadent enough to serve as a special Valentine’s Day meal. For my recipe, visit Flavors-of-Friuli.com.

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toc de purcitFor my Recipe-of-the-Month, I have chosen Toç de Purcìt (Carnian Pork Stew). Enriched with a bit of pancetta and liver, and flavored with a touch of cinnamon, cloves, and lemon zest, this savory pork stew is perfect for cold winter evenings. Serve it as the Friulians do, with a side of soft polenta. For my recipe, visit Flavors-of-Friuli.com.

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berriesIt was the day of the Festa dei Frutti di Bosco in Forni Avoltri, and gauging by the number of tables set up, it looked to be the largest of the food festivals I had so far attended. The village straddled the Degano River, and most of the events were taking place on the farther side. Carnival rides had been erected in an empty parking lot, and rows of booths wound upward through the streets. By this time, I had started to recognize some of the same artisans at each festival—selling crafts such as jewelry, woodwork, paintings, dried flowers, and soap.

Forni Avoltri Though I was tempted by the vast array of food stands, I decided to wait and eat a little closer to lunchtime. So I took a short hike up into the mountains, past a dribbling brook and miniature waterfall, to the hamlet of Pierabach. The road was paved but climbed steadily uphill the entire way. I stopped after about an hour, when I had reached the Goccia di Carnia plant, where fresh spring water is bottled for sale.

Along the way, I had passed Osteria Al Fogolâr, one of the restaurants I had read about but hadn’t been able to find on my initial day of exploration. It was only 10:30am, however—still too early for lunch. Later, on my way back down to Forni Avoltri, I peeked in to see if there were any tables available, but by then the place was completely packed. No matter, I told myself, since I had planned on eating lunch at the festival anyhow.

In addition to handing out samples of prosciutto and cheese, vendors were selling sausages, herb-filled tortelli, barley soup, and of course, frico. But as always, I couldn’t resist trying the cjarsòns. I slid to the rear of the long line to wait, and to my surprise, standing in front of me were none other than Giacomo del Fabbro, president of the Centro Culturale and host of the previous evening’s cookbook event, and the mayor, whom I also recognized from the event. When they saw me, I got a major chiding from both of them for leaving the book-signing prematurely. I had assumed that the event was over when, at 10:00pm, everyone stood up and headed for the door. Apparently, that had only been the intermission. Later, there had been a food tasting, and I had missed it! I really kicked myself for that mistake, but it just shows how badly the fatigue of traveling was beginning to affect me.

After the scolding, the mayor handed me a free voucher for the cjarsòns. Then, following an interminably long wait, I finally got my plate. By this time on my trip, my standards for cjarsòns had been set extremely high. Regrettably, these fell a bit short. Made with a potato-based dough, they were heavy and doughy, over-sweetened and overcooked, and I could only bring myself to eat one.

jellyrollLuckily, my lunch was redeemed by the elaborate spread of sweets. Countless stands were serving up cookies, crêpes, frittelle (fritters), and even gelato, but the biggest tent of all held a vast display of berry-themed desserts. There were cakes and pies of all shapes and sizes, from jellyrolls decorated with whipped cream to tarts studded with a kaleidoscope of fruit. Everything featured wild berries—strawberries, blueberries, blackberries, raspberries, red currants, and even gooseberries. I chose for my treat a huge slice of crostata with a thick cookie crust, mixed berry jam, and fresh blueberries peeking through the lattice top.

Forni Avoltri paradeAfter a brief rest in my room at Hotel Scarpone, I went back out in the afternoon to see the parade. Townspeople were dressed in rich medieval costumes—velvet gowns and brocade tunics, complete with faux swords and shields. I followed the procession from the center of the festival back across the river, accompanied by drummers and minstrels, and followed by a logjam of cars, everyone trying to beat the traffic out of town.

At 5:00pm, I paid a visit to the town’s Collezione Etnografica, an ethnographical museum located down the street from my hotel. Though tiny, it showcased many aspects of traditional Carnian home life, including furniture, clothing, cookware, and crafts.

Afterward, I returned to my room to rest some more before dinner. I was quietly reading, when suddenly I heard the sound of trumpets blaring. I stuck my head out the window and saw a marching band heading down the street toward the town hall. Grabbing my room key, I dashed downstairs and followed the crowd to the piazza. A pompom-waving drill team was performing, after which the Miss Carnia beauty pageant was announced. Eight model-thin girls proceeded to compete in three outfits: t-shirt and pants (or skirt), formal dress, and swimsuit. The microphone was broken, so no one could hear the announcements, but I stayed the full 90 minutes to see which waif would win the title.

It was my final night in Forni Avoltri, and not having made a reservation elsewhere, I took a chance on dinner in my hotel again. Of course, the frico was still not available, but they did have the cjarsòns. I ordered those, along with a light second course of prosciutto e melone and an insalata mista. Unfortunately, it appeared that the cjarsòns were the exact same ones being served at the festival—it did seem plausible that the hotel could have catered the event. At least these tasted fresh, though the filling was ice cold. For once, I voiced my dissatisfaction, though no offer was made to bring a new plate. As I was eating, I noticed another table being served pizzas, which were not even listed on my menu! Yet again, I was flummoxed by the obviously disparate menus. Later, when the waitress came to inquire about dessert, I had to remind her that she had not yet brought my salad. When it was finally time for dessert, I requested only a couple of apricots, which were served with knife and fork, just like my grapes two nights earlier. One of the apricots, however, was moldy inside. This time, I didn’t bother to complain; I just left the fruit open-side up on my plate, its blue and white fuzz clearly visible.

crostata alla marmellataHere is my recipe for crostata alla marmellata, inspired by the mixed berry jam tarts at both Forni Avoltri’s Festa dei Frutti di Bosco and Sauris’s Festa del Prosciutto:

Marmellata:
1 cup fresh blackberries
1 cup fresh raspberries
1 cup fresh blueberries
1 cup sliced fresh strawberries
1 medium apple, peeled, cored, and grated (or puréed in a food processor)
2-1/2 cups sugar

Place the blackberries, raspberries, blueberries, strawberries, and apple in a large pot, mashing slightly with a spoon. Cook over medium heat until the berries soften and release a little of their juice, about 5 minutes. Stir in the sugar. When the liquid begins to boil, reduce heat to low; cook until thickened, about 45 minutes, stirring occasionally. (When the jam is ready, a small amount of syrup will hold its shape when cooled. To test, dip a spoon into the liquid; as it cools, the syrup will thicken and coat the spoon.) Transfer the jam to a medium bowl; cool to room temperature.

Dough:
2 cups blanched slivered almonds
3 cups all-purpose flour
1 cup sugar
1 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, cut into cubes
2 eggs

1. Finely grind the almonds in a food processor. Transfer to a large bowl; stir in the flour, sugar, lemon peel, salt, cinnamon, and cloves. Blend in the butter, a little at a time, until crumbly. Add the eggs; mix until the dough forms a solid mass. Refrigerate for 1 hour.

2. Preheat oven to 350°F. Divide the dough into two parts, about two-thirds for the bottom crust and one-third for the lattice top. (Keep the reserved third of dough refrigerated until ready to use.) Roll the dough on a lightly floured sheet of waxed paper to form a 10- by 15-inch rectangle. Invert the dough onto a greased 10- by 15-inch baking sheet. (Any rough or broken areas may be easily patched.) Spread the jam over the dough, leaving a 1/2-inch border on all sides. Roll out the reserved third of dough on a lightly floured surface. Cut into 3/4-inch-wide strips; arrange the strips over the jam to make a lattice crust. Bake until the crust is golden brown, about 30 minutes.

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