cialzons from paularo (Friuli) cialzons di paularo

By stancec44

Ingredients

• PASTA
• 4 1/4 cups plus 1 tablespoon unbleached all-purpose flour
• 3/4 cup plus 2 tablespoons lukewarm water
• 2 tablespoons unsalted butter, melted
• FILLING
• 1/2 cup golden raisins
• 3 tablespoons rum
• 1 1/2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 tablespoons finely chopped flat-leaf parsley
• 7 ounces (1 3/4 cups) plain dry cookies, such as Stella D’oro, crushed into fine crumbs
• 3/4 cup unsweetened cocoa powder
• 1/3 cup candied fruit, finely chopped
• 4 dried figs, finely chopped
• 2 ounces bittersweet chocolate (not unsweetened), finely chopped
• 3 1/2 tablespoons sugar
• 3 tablespoons apricot or prune jam
• 3/4 teaspoon fine sea salt
• Finely grated peel of 1/2 lemon
• Finely grated peel of 1/2 orange
• SAUCE
• 5 tablespoons unsalted butter
• 1/4 cup plus 2 tablespoons finely grated smoked ricotta cheese
• Sugar for sprinkling
• Cinnamon for sprinkling

Details

Servings 6

Preparation

Step 1

SPECIAL EQUIPMENT: a 3-inch round cutter or inverted drinking glass.

FOR PASTA: In a large bowl, mound flour and form a well in the center. Add water and butter to the well. Using a fork, slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete
mass. Transfer to a well-floured work surface and knead for 3 to 4 minutes more. Wrap dough tightly in plastic wrap and let rest for 30 minutes. Meanwhile, make filling.

FOR FILLING: Soak raisins in rum for 10 minutes. Meanwhile, in a medium nonstick skillet, melt butter over medium heat.
Add onion and parsley; reduce heat to medium-low and cook, stirring occasionally, until onion is softened, about 8 minutes.
Remove from heat.

Reserving rum, drain raisins through a fine-mesh sieve into a small bowl. Squeeze excess rum into bowl. Finely chop raisins. In a large bowl, stir together raisins, onion mixture, cookie crumbs, cocoa powder, candied fruit, figs, chocolate, sugar, jam, salt and grated lemon and orange peel.

Divide pasta dough into four pieces. Cover 3 pieces with plastic wrap. Flatten dough so that it will fit through the rollers of a hand-cranked pasta machine. Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine. Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until pasta sheet is about 1/16 inch thick. Using a 3-inch round cutter or inverted drinking glass, cut the sheets into rounds; repeat with remaining dough (keep dough, sheets and rounds covered with a clean dish towel while rolling and cutting to avoid drying). 



In center of 1 round, place 1 level teaspoon filling; fold into a half moon and seal edge, then pinch edge with fingers in five spots to create ridges. (Cialzons can be prepared and frozen for up to 3 months. To freeze freshly made cialzons, freeze them first on a parchment paper-lined baking sheet. Once frozen, transfer cialzons to well-sealed, airtight plastic freezer bags and keep frozen until ready to cook. Do not defrost before cooking.)

Bring a large wide pot of salted water to a low boil; avoid a rolling boil, which may cause the pasta to open up. In batches of 15 to 20, cook cialzons in water until they rise to surface, about 3 minutes (frozen pasta may take another minute or two longer). Using a slotted spoon, transfer cialzons to a large serving bowl.

FOR SAUCE: In a small saucepan, heat butter over medium heat until melted and foamy. Pour butter over cialzons; sprinkle with cheese, sugar and cinnamon; toss to combine. Serve immediately.