Description
Today we are guests of the Italians from the Northern region of Friuli - Venezia Giulia. And for lunch, Chansons frioul. This kind of "dumplings" with a complex sweet filling. They are served with melted butter and grated cheese.
Ingredients
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Flour
2 cup
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Water
1 cup
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Ricotta
120 g
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Spinach
300 g
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Chicken egg
1 piece
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Bread
3 slice
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Chocolate milk
50 g
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Raisins
30 g
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Lemon
50 g
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Sugar
1 Tbsp
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Cinnamon
-
Butter
50 g
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Cheese
50 g
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Parsley
-
Salt
Cooking
To prepare the dough. Sift the flour, add a pinch of salt. Pour a glass of boiling water. Quickly knead the dough.
Roll the dough into a ball and wrap in plastic wrap. Leave on for 20-30 minutes.
Steamed the raisins in warm water, rinse, squeeze, dry. Chocolate finely chop or grate on a fine grater. The crumb of black bread crumble. Instead of the candied lemon can be to take dried cherries or cranberries.
Mix ricotta, sugar and egg.
Boil the spinach in salted water for 3-5 minutes. I picked up spinach instead of sorrel. And just finely chopped it.
Mix all the ingredients of the filling - ricotta, raisins, spinach, cubes of candied lemon (or cherries), black bread crumbs. Add a little finely chopped parsley. And ground cinnamon on the tip of a knife. Roll the dough into a thin layer. Cut out circles with a diameter not less than 4 cm In the middle to put the filling and take a Crescent.
The Italians suscipiat of Chansons special technique - "chicken foot" - "zampa di galina". It is necessary to form the folds. What a stretch of the edges of the dough and take to three to four folds according to Kant.
Boil Chansons in salted water for a few minutes. Until then, until they float to the surface. Serve colsons should be hot. In a large bowl of the tureen. Pour melted butter, sprinkle with ground cinnamon and grated cheese, or sugar, or bread crumbs.
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