Cjarsons - Heavenly Stuffed Pasta Delight

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 1/2 cup (75g) dried figs, finely chopped 1/2 cup (75g) dried figs, finely chopped
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (40g) amaretti cookies, crushed 1/4 cup (40g) amaretti cookies, crushed
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 1/4 cup (60ml) melted butter 1/4 cup (60ml) melted butter
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• 1/4 teaspoon salt 1/4 teaspoon salt
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• For the sauce: For the sauce:
• 1/2 cup (120g) unsalted butter 1/2 cup (120g) unsalted butter
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• Fresh sage leaves, for garnish Fresh sage leaves, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 42g (18g sugars)
• Protein: 9g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs, adding water as needed, until a smooth dough forms. Knead the dough for about 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
3. 3.
   In a separate bowl, combine all the filling ingredients and mix well until evenly combined.
4. 4.
5. 5.
   Roll out the pasta dough on a lightly floured surface until it is thin but not transparent. Using a round cookie cutter or a glass, cut out circles of about 3 inches in diameter.
6. 6.
7. 7.
   Place a small spoonful of the filling in the center of each pasta circle. Fold the circle in half, pressing the edges together to seal. Then, fold the half-circle in half again, creating a crescent shape. Press the edges firmly to ensure they are sealed.
8. 8.
9. 9.
   Bring a large pot of salted water to a boil. Carefully drop the Cjarsons into the boiling water and cook for about 3-4 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a serving dish.
10. 10.
11. 11.
    In a separate saucepan, melt the butter for the sauce over medium heat until it turns golden brown and develops a nutty aroma. Remove from heat.
12. 12.
13. 13.
    Pour the browned butter sauce over the cooked Cjarsons, ensuring they are evenly coated. Sprinkle grated Parmesan cheese over the top and garnish with fresh sage leaves.

Treat your ingredients with care...

• Dried figs — Ensure the dried figs are finely chopped to evenly distribute their sweetness throughout the filling.
• Amaretti cookies — Crush the amaretti cookies into small pieces to add a delightful crunch to the filling.
• Orange and lemon zest — Use a microplane grater to obtain fine zest, avoiding the bitter white pith.
• Fresh sage leaves — Select young, tender sage leaves for garnishing, as they have a milder flavor.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• Experiment with different dried fruits, such as prunes or apricots, to add variety to the filling.
• Serve Cjarsons with a drizzle of balsamic reduction for an extra burst of flavor.
• If you prefer a lighter sauce, substitute the browned butter sauce with a simple sage-infused olive oil.
• Leftover Cjarsons can be refrigerated and enjoyed the next day by reheating them in a pan with a little butter.

Serving advice

Serve Cjarsons as a main course accompanied by a fresh green salad dressed with a light vinaigrette. The vibrant colors and unique flavors of this dish make it a showstopper at any dinner party or special occasion.

Presentation advice

Arrange the cooked Cjarsons on a large serving platter, drizzle the browned butter sauce over them, and sprinkle with grated Parmesan cheese. Garnish with fresh sage leaves for an elegant touch. The beautiful crescent shapes and the contrasting colors of the filling will make this dish visually appealing.