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Friulan chocolate agnolotti (dessert)


Cjalsons (agnolotti) Friulani

Recipe from Nino Zoccali's cookbook, Pasta Artigiana
(Makes approximately 40 agnolotti)

300 g (10 ½ oz) starchy potatoes, such as bintje or pink eye
300 g (10 ½ oz/2 cups) plain (all-purpose) flour
1 tablespoon extra virgin olive oil
2½ tablespoons lukewarm water
1 x 59 g (2¼ oz) free-range or organic egg
150 g (5½ oz) salted butter, chopped
100 g (3½ oz/½ cup) brown sugar
olive oil, for deep-frying
icing (confectioners') sugar, for dusting
6 scoops of vanilla bean ice cream, to serve


50 g (1¾ oz) dark bitter chocolate, grated
40 g (1½ oz/⅓ cup) walnuts, chopped
40 g (1½ oz) candied fruit, finely chopped
150 g (5½ oz) fresh ricotta cheese
50 g (1¾ oz) pitted prunes, finely chopped
50 g (1¾ oz) dried figs, finely chopped
1 teaspoon grated lemon zest
1 tablespoon grappa
1 vanilla bean, split lengthways and seeds scraped
1 teaspoon ground cinnamon, or to taste
1 tablespoon honey


To prepare the potatoes, boil them with the skin on until soft. Peel the skin off the potatoes while hot and pass through a food mill or potato ricer. Combine the potatoes and flour in a large bowl. Add the oil and water and combine until a smooth dough is formed. Rest for 30-60 minutes. For the filling, mix all the ingredients in a large bowl until well incorporated. Set aside.

To make the cjalsons, roll out the dough to about 2 mm (1/16 inch) thickness on a lightly floured surface. Using a pastry cutter, cut the dough into round discs roughly 10 cm (4 inches) in diameter. Place a spoonful of filling on each of the discs and then fold over to the edge to form a half-moon, making sure to remove as much air as possible. Press the edges down with a fork and trim with a slightly smaller cutter. Beat the egg and use a pastry brush to glaze the top of each cjalson.

To make the sauce, place the butter and sugar in a small saucepan over low heat and stir constantly until the brown sugar has dissolved and the sauce is a smooth consistency.

In a saucepan or deep frying pan, heat about 5 cm (2 inches) of olive oil to 180°C (350°F) and deep-fry the cjalsons in batches for about 4 minutes or until golden and crispy. Drain on a paper towel. Dust with icing sugar and serve hot with the ice cream and prepared sauce.

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