Cjarsons della Carnia

Step 1: Mix 14 oz plain flour and ½ tsp salt, add ¾ cup lukewarm water and knead for 8 minutes to a smooth, soft dough. Wrap and rest for 30 minutes.

Step 2: Boil 10 ½ oz potatoes in water for about 20 minutes, until tender. Drain and mash smoothly while hot.

Step 3: Soak 1 ¾ oz raisins in warm water for 15 minutes, drain and chop roughly.

Step 4: Mix the mash with the raisins, 1 oz butter, 1 tbsp fresh mint, 1 tbsp flat-leaf parsley, ⅔ oz dark chocolate, 1 tsp ground cinnamon, 1 tbsp sugar, 1 tsp lemon zest and ¼ tsp salt. Let it cool.

Step 5: Roll a quarter of the dough on a floured board to about 1 mm thick. Common mistake: leaving the dough thick; the folded edge turns heavy and stays raw. Cut out 8 cm rounds.

Step 6: Put a teaspoon of filling on each, fold into a half-moon and press out the air, then pinch and twist the edge into a rope all the way round.

Step 7: Repeat with the remaining dough and filling, keeping the finished cjarsons on a floured tray.

Step 8: Bring a large pan of water to a gentle boil with 1 tbsp salt and cook the cjarsons in batches for 4–5 minutes, until they float and the edges are tender.

Step 9: Meanwhile melt 3 ½ oz butter over a medium heat for 3–4 minutes, until foaming and nut-brown.

Step 10: Mix 1 tbsp sugar with ½ tsp ground cinnamon. Lift the cjarsons onto warm plates, pour over the butter and finish with 3 ½ oz smoked ricotta (ricotta affumicata) and a pinch of the cinnamon sugar.