The origin of this typical Carnic dish is linked to the cramârs, itinerant spice sellers who crossed the Alps on foot since the 18th century to sell in Germanic countries their precious and exotic merchandise, purchased in Venice and placed in crassigne, a sort of small wooden chest of drawers that they carried around like a backpack. When they would return home, there would great celebrations and the women would prepare cjarsons, ravioli-like potato dough dumplings stuffed with cottage cheese mixed with a great variety of ingredients: spices, dried fruit, raisins, oriental flavourings, aromatic herbs… whatever was left at the bottom of the crassigne drawers. Which means that the ingredients would vary depending on which time, year and house it was.
This is a traditionally meatless dish, prepared for Christmas Eve, before attending the madìns religious function, or, in some areas such as in the Incarojo Canal, for the last Thursday in January. It can be found in various flavours, from sweetish to sharp or sour, depending on the variation of the pastùm or pistùm, a filling prepared with a special mortàr, a mortar made from a single piece of wood.
Preparation
Cook the figs in a little water with a little sugar until they are nice and soft. Grind them. Add the previously soaked raisins and the lemon, some breadcrumbs if needed, some sugar and cinnamon.
To prepare the pasta dough: cook the potato and mash it, let it cool and then add flour and water (the dough should be consistent enough to be stretched with a rolling pin).
Cut out some discs, place the filling in the centre of each, close them in half and then press the edges inward as if to create a tricorn hat.
Cook in plenty of water and serve with melted butter.
