Name: Savory Filled Pasta from Carnia (Cjarsòns)
Yield: Serves 8 to 12
Cuisine: Italian
Ingredients: 1 pear, peeled, cored, grated, and sprinkled with lemon juice; 3 tablespoons/45 g lemon balm (melissa), wiped and torn into small bits (or substitute 3 tablespoons/45 g grated lemon zest) preferably from organic lemons; Grated smoked ricotta or aged Pecorino Romano; Generous pinch salt; 1 tablespoon/15 g fresh marjoram leaves, wiped and torn into small bits; 1 apple, peeled, cored, grated, and sprinkled with lemon juice; 3 tablespoons/45 g sultana raisins or raisins, softened in a little grappa or rum; ⅔ cup to 1 cup/160 to 240 ml warm milk; 1 teaspoon/5 g salt; Sugar; Cinnamon; 3 ladyfingers (or substitute 6 amaretti cookies or 10 vanilla wafers), crumbled; 2 tablespoons/30 g walnut meats, pounded to a powdery meal; About 1 cup/2 sticks/225 g unsalted butter, melted; 1 tablespoon/15 g fresh ricotta; 1 tablespoon/15 g ground cinnamon; 3 heaping tablespoons/50 g grated smoked ricotta (or substitute good aged pecorino); 1 teaspoon/5 g freshly ground coffee beans; 2¼ pounds/1 kg unbleached all-purpose flour; 3 tablespoons/45 g basil leaves, wiped and torn into small bits; 7 tablespoons/100 g minced fresh parsley; 2¼ pounds/1 kg medium potatoes; 3 tablespoons/45 g sugar; 1 tablespoon/15 g apricot jam; 1 tablespoon/15 g cocoa powder; 1 teaspoon/5 g ground nutmeg; 1 tablespoon/15 g mint leaves, wiped and torn into small bits

Preparation info

Serves
8 to 12

Difficulty
Easy

Appears in

La Terra Fortunata

By Fred Plotkin

Published 2001

About

The story of this astonishing dish—unlike anything else in the repertoire of Italian pasta preparations—is inextricably linked to the history of the cramars. This is another of the interesting and unique professions that seem to be a part of the heritage of Friuli—especially Carnia. The Friulian word cramar is a corruption of the German Kramer, which means seller of goods. In the years from 1400 to 1780, a cramar was a familiar sight throughout much of central Eu