La cucina udinese

The cuisine of the entire province of Udine is characterized by the presence of rice and the use of eggs, flour, polenta, and vegetables. Typical dishes are: rice and beans, potato and bean soup, risotto with asparagus tips, bisna (polenta, beans and sauerkraut), pasta e fagioli (pasta and bean soup), cialzons (ravioli with aromatic herbs), brovada (white turnips) with cotechino (a type of sausage), carré di maiale allo spiedo (barbecued pork hip) and small game.

CJALZONS Ingredients: serves 4 500 grams spinach 400 grams flour 100 grams butter 40 grams bittersweet chocolate 40 grams raisins 40 grams candied citron 5 eggs 20 grams stale rye bread 150 grams smoked ricotta cheese 10 grams sugar 1 bunch of parsley cinnamon

Preparation: Clean and wash spinach and cook with parsley leaves. When done, squeeze and chop finely, then add to bowl with previously soaked raisins, bread broken into crumbs, grated chocolate, citron and cinnamon. Beat one egg with sugar and add to spinach mixture with pinch of salt; mix well. Make dough with flour and remaining eggs, roll out thin and cut 5-centimeter (2-inch) circles with glass (better larger than 5-centimeters than smaller). With thumb make small dent tin center of each circle and place small amount of filling in it. Pinch closed forming half-circle. This quantity should make about 120 cialzons, or about 30 pieces per person. Cook in abundant salted water and serve with melted butter and grated ricotta cheese.