Cjalzons
Instructions
Clean and wash the spinach and let them Cook together with the parsley leaves.
When they are cooked, squeeze dry and chop finely and combine them in a bowl with raisins soaked previously, crumbled bread, grated chocolate, cinnamon and cedar.
Whip an egg with sugar and add to the dough with a pinch of salt, and mix well.
With the remaining flour and the eggs make the dough, and cut 5 discs cm in diameter with a glass (if you cannot obtain a diameter of 5 cm, it is better to have larger disks rather than smaller).
With your thumb, forming a small dimple in each disk of dough and arrange a bit of stuffing, and then close them giving the ravioli in the shape of a Crescent.
If it should get about 30 apiece.
Boil them in salted water, and toss with melted butter and grated ricotta.
Despite the presence of sugar and candies, of apparent Renaissance origin, the cjalzons are used as first course.
Ingredients and dosing for 4 persons
- 500 g of spinach
- 400 g of flour
- 100 g of butter
- 40 g of chocolate
- 40 g of sultanas
- 40 g of candied citron
- 5 eggs
- 20 g of stale rye bread
- 150 g of smoked ricotta
- 10 g of sugar
- 1 bunch of parsley
- Cinnamon