Discover sweet ravioli called cjarsons from Friuli Venezia Giulia! | Pasta Grannies

Every village in the Carnic Alps has its own version of these sweet, somewhat savoury ravioli called cjarsons. Sometimes onion is added, sometimes green herbs and so on. This is Carmen's version from her village of Forni Avoltri.
Incidentally, the two bits of history mentioned in my voiceover are thanks to the Encyclopedia of Pasta by Oretta Zannini De Vita; a must on any pasta enthusiast's bookshelf.

[@tinav8526]

I love this granny! Especially at the end where she tells you that they are good! This was lovely!

[@benjaminkristilasiewicz4225]

I loved Carmen! She made me laugh and cry and want to hug her. Thanks so much for these lovely videos that I look forward to each week!!

[@carmensantiago4135]

I would love to read her book. I hope she can find someone to help her write it. I love that she says, " I'm not jealous about my things, I want the young to learn". Wise grannie.

[@Javaman92]

Exactly my thoughts!

[@CHCLA6779]

I would, too - I so hope someone who sees this and speaks her dialect raises their hand and helps her write that book! I feel that way about all the Pasta Grannies - the stories these beautiful, talented, wise women have to tell!!!

[@JinJinDoe]

I'm sad that no one wants to help her write a book. Surely her kids could lend a hand? And watching this video while events unfold in Europe, how she speaks about life without her mother, makes me think how many more children will be left without their parents. These are sad times we live in. I wish Carmen all the best and to write that book! The cjarsosns looked intriguing, I would love to give them a taste.

[@tracygraham8052]

Even though I am here in the states, I would love, ,LOVE, to help her write her cook book, complete with stories and pearls of wisdom. Her stories should be preserved and passed down. I have always wanted to help write a cookbook, and have lots of people who can assist in translations. Please get a hold of me.

[@bparrish517]

Her speed prepping that dish rivals that of Gordon Ramsay in the kitchen and her disposition makes watching her work a truly delightful experience.

[@alextilton2677]

Whenever I get the Pasta Grannies notification I know this means that only have 4 hours left in my work week to get things done. And only 4 hours to freedom =)

[@zairazaira_]

almost done!

[@wellaciccio2362]

you need to define freedom :( it is a concept that only exists in a framework. the better the framework, the better the feeling!

[@lut4579]

A beautiful granny through and through. After the loss of her mother, a loving grandmother /granny raised and taught her so much. Her life would make for a great read. I hope she will have the help and opportunity to write it. I would definitely order a copy! Loved the video.

[@andrealordelo2926]

I can’t imagine her pain of not growing up with her mom. I lost mine ehen I was 40 and it’s so hard. These nonas don’t act victamized, and she’s beautiful. I hope she has her story written down one day. She deserves that. ❤️❤️🌹

[@axion8788]

It's just one charmer after another!

[@campari4467]

Wow what a delicious treat. Beautiful women. Stay healthy everyone caio

[@guinabells]

🙋🏾‍♀️💞Awesome job..look yummy...i wish i could have some....thanks for sharing

[@AngelMenendezFitness]

That looks delicious well done 👏

[@littlelouElise]

Ha! I’m in FVG in Fontanafredda. What a wonderful video: recipe, lady, and town :).

[@nealieanderson512]

They look delicious!!

[@bettytijerina9769]

Looks yummy!

[@sh-nd4cs]

My god she is georgeous♥️

[@1ACL]

She really is a beauty!

[@albatrosone]

I was wondering if you intended to discover “ Basso Friuli “ there are some amazing dishes there too

[@jefflaporte2598]

Is there a written recipe for this somewhere? Looks like a great dish.

[@bellebeauty67]

Awe❤ Brava🎉

[@Serendipity1977]

Ma che buoni!!! 😍😍😍😍😍😍

[@sheepwillcry9811]

Thank you for giving me the courage to get into the kitchen and learn to cook. Iv been watching your channel for many months and today i tried to do a traditional risotto de pollo it turned out quite well but it had a strong wine taste is there anything u can suggest to use as an alternative or something i can add to numb the taste of wine. Again ty again

[@pastagrannies]

well done for having a go! Everyone gets better at cooking with practise. The strong wine taste is a) you added quite a bit, possibly? and b) you didn't burn the alcohol off. Add a glass of wine to to deglaze the rice (ie add it at the beginning, not the end) and make sure the heat is moderate to high to create a good bubble. Waft the steam with a hand towards your nostrils. While the alcohol is still there, you'll smell it. Then a few minutes later, it won't be. Continue cooking the rice with chicken stock. Remember to use a wine you are happy to drink, not one that's been open several days. 🙂 If wine isn't your thing, just use a good quality stock. Have fun and let us know how you get on. best wishes, Vicky

[@purplestarowl89]

😊😋😋💓💖💖💖🍲🍲🍲

[@therealgardener]

Someone help her make that book

[@UsernameUnkwn21]

Too bad someone can't get with this Nonna and show her how to create her own blog where she can write her stories of her life she wants to memorialize

[@loganosmolinski4446]

Boop

[@Alexis84DE]

She has a nice calm way of explaining things, a great teacher and I would definitely read her book, I bet she has a lot of interesting stories to tell. Best wishes dear Nonna ❤️

[@catinthekitchen1]

Aw someone help this woman write her book! :D

[@Ruateddybear2]

I lost my Italian grandma before I was even born, I don’t know any Italian or recipes. I love all these stories from all these women. I take notes! They are all my granny’s! So thank you to all the women who share their stories and recipes to all of us! ❤️

[@pastagrannies]

hi Richet, that's great to hear, I'm delighted our signore are a source of inspiration. 🙂🌺 best wishes, Vicky

[@frauleintrude6347]

These are a wild mix of sweet and savoury. Smoked provolone, cinnamon and sage butter, Amarettini…count me in. I have to try this. I quite often make the potato dough but with other fillings.

[@pliny8308]

Lovely woman. I very much like her diction when speaking standard Italian. Also love pasta dishes with melted butter and sage. My nonna made so many of them.

[@catinthekitchen1]

Butter with anything:p also flavoured butters are amazing like with herbs

[@namakubi2363]

She is my grandma! Like if you want me to open a YT channel to tell her story ❤️

[@stevelogan5475]

Ms. Vicky, Ma'am this is a very delicious looking recipe, I'm sorry but we don't have any dish I could compare this to in Appalachia, seems it may be very regional there also, God Bless you all.

[@pastagrannies]

hi Steve, I'm not surprised there is nothing like them in Appalachia; there's nothing like them in the rest of Italy too! Have a good week. 🙂🌺 best wishes, Vicky

[@stevelogan5475]

@@pastagrannies Ms. Vicky, lol, then we are not alone on this here, thank you

[@PaulMcGuinness]

She looks like a fun granny with lots of interesting stories. I'm sure someone here (who has the ability and la lingua) could help her write her stories.

[@robesparza8947]

Her mom would be so proud that her daughter turned into such a lovely woman with a beautiful spirit, a great cook and hopefully an author. Loved 🥰 this episode so much.

[@CrowSkeleton]

There's probably some simple botanical reason to link potato starch content/spreadability and hemp height, and I am highly curious to know what it might be...at any rate, from the quality of ingredients here and what I can picture of their interaction these must taste so good. I hope Carmen finds someone who'll encourage her to write then bother publishers with the manuscript.

[@elle93090]

I thought it was more a folk saying that the person that could roll the thinnest dough would have a more successful harvest. But maybe I misunderstood.

[@scottamori3188]

I love that she wants to share her knowledge. Smiling blue eyes and a gentle way must come through in the flavor of those raviolis. Another four star gem!

[@pastagrannies]

many thanks, Scott! 🙂🌺 best wishes, Vicky

[@mauriziocosta8416]

Meraviglia. Al Vecio Friul di Milano li facevano buonissimi.

[@betsyweigant1010]

Does Carmen have access to the internet and email? I would love to find a way to sponsor her book!? There are US based websites that help elderly write "their book." Storyworth is one company, The Book Designer is another. Is there a site that will use her language and ship to her?

[@Katc78]

What a brilliant woman and wonderful recipe! If I had the opportunity to go there and spend a few weeks with her, I would 100% help her write her book! I truly believe this sort of legacy writing is so incredibly valuable and important. I speak Italian and I'm writing a doctoral thesis on Italian-Canadian literature, I really could help her if I could get there. I am stuck here in Canada trying to finish my work however.

[@harvardkarbodie]

Okay, she's now my favorite pasta grannie.

[@judithlehman6533]

With these ingredients, I can't even imagine the flavor. This demo is so good!

[@michelnormandin8068]

I had never seen that finishing technique with boiling clarified butter in Italian cuisine. But have seen it in Brazil and India. Lovely ending. Merci.

[@EnteFriulinelMondo]

Complimenti Signora Carmen, siamo orgogliosi della sua generosità e dolcezza nel far conoscere uno dei nostri piatti più amati e caratteristici della nostra perla: la Carnia

[@peterknaust7424]

I’m not surprised Vicky was lost for words, what an amazing array of flavors, buttery, sweet, smoky, herby , all at the same time! I’m betting a glass (or two) of Grüner Veltliner would be perfect with that for lunch!

[@pastagrannies]

Hi Peter, yes, Grüner Veltliner would go very well with these cjarsons 🙂🌺 best wishes, Vicky

[@footyfan101ful]

What a life that dog has sitting on the chair! 🤣

[@richardb22]

Very interesting. It is verging on a sweet or a desert ravioli if there was such a thing but then the sage brings it back I think. What did ittaste like Vicky?

[@Noemi3768]

Looks so good. I want to make it.

[@amberdunn8095]

Do they post the recipes?

[@buttholasaurus99]

I’d read her book.

[@raffaeleflorida]

6:33 Sappada, not Zappada! :)

[@beelinekhan460]

i know them with a very different filling. with a nudle dough, more savory and with smoked ricotta. the potato dough like that with sweet filling are called "Tascherl" in Austria.

[@artycrafty9209]

This was wonderful and very different. Lovely Signora has had a hard life but has made it her own and now she can and should tell the world and teach the young ones, God Bless! and thank you to to Vicky and the team as always. Ramon.x

[@loretta_3843]

My parents are from Friuli Venezia Giulia. Lovely place

[@pastagrannies]

hi Loretta, yes it's a lovely part of the world. 🙂🌺 best wishes, Vicky

[@LeMcCHarStar4ever]

Vicki, can you give a description on how the cjarsons tasted?

[@pastagrannies]

They're like sweet dumplings, and the smokey and sage flavours go quite well with the almond/honey filling. 🙂🌺 best wishes, Vicky

[@lydiaross2554]

I lover Carmen's philosophy of wanting the young to learn from the experienced. Great attitude! I would gladly read her book.

[@marco18979]

thats my region friuli venezia giulia... i have been living in the uk since 2012

[@pastagrannies]

hi Marco, Friuli Venezia Giulia is a great region! best wishes, Vicky

[@marco18979]

@@pastagrannies hi vicky certainly is 😊

[@rosannapizza6402]

Samuele? He was in a previous video right?

[@orsolaventura1924]

Saranno ottimi Brava

[@1ACL]

Wow, I bet those are delicious!

[@NonanoN-er6de]

Luxury five star restaurant worth effort 👌

[@debboyea9567]

Carmen is a character! She dresses so nice!

[@dek1518]

Oh you lost me at raisins

[@ransomcoates546]

Una ricetta molto particolore. Non ho mai veduto niente di simile.

[@JohnChapman7]

I'd love to have more descriptions of the finished flavors. Sounds wonderful, how'd it turn out! Thanks for sharing this interesting creation!

[@ginarutigliano7495]

Bella persona ❤️ perdere la mamma a solo 2 anni mi fa male ❤️🙏

[@cinziaalbini3676]

Mia suocera è della Carnia e io adoro i cjiarsons

[@shellbellexx3]

She is very personable and I love how she explained everything. It seems like those who are brought up in the hardest of circumstances are where you find the kindest of hearts. She seems so lovely ❤

[@LeMcCHarStar4ever]

I LOVE HER!

[@VeraLucia-qs1jp]

Brava!!!

[@bobgruner]

As my great-aunts used to say, "What a pistol!"

[@pastagrannies]

good expression, I haven't heard it in a while 🙂🌺 best wishes, Vicky

[@LS-fs6nc]

💗

[@saintninansplace]

My grandma made the same biscuits when I was a kid. Another great video PG and gang.

[@Getpojke]

Another great video & Granny. Liking the sound of that recipe, lovely mixture of flavours & textures, & all finished up with sage butter... what's not to love. 😋 The people in the high huts must've been very lucky to have her & her cooking. I bet she was very much a "den mother" up there, but took no nonsense.

[@hlaudari]

thank you this sweet grandma used to make it on very special occasions

[@amaldrew3830]

Sweet gracious grandma ❤️❤️

[@lillylarochelle6228]

Bioutyfull Lady ❤❤❤