Herb Cjalcions

Boil the potatoes in water until fork-tender, then peel and strain. Collect the pulp in a bowl and let it cool: it should be smooth and dry, without lumps or excess moisture, to support the filling without making it soggy.

Melt the butter in a skillet and add the chopped aromatic herbs: limoncello, mentuccia or mint, lemon balm, lemon verbena, scented geranium, marjoram, parsley, and basil. Cook gently until the butter is fragrant and the herbs are soft, avoiding browning or burning them.

Add the herbs passed in butter to the potatoes, cookies crumbled dry fruits, cocoa, the jam of apricots, grated apple and pear and thegolden raisinsMix until you get a mixture uniform, compact and moist but not liquid; the filling must be able to be collected without dripping.

Pour the flour on the work surfaceAdd the salt and knead with warm water until the dough becomes smooth and elastic. Work the dough until it has no dry patches or cracks; the consistency should be soft but firm enough for rolling out.

Lightly flour the work surface and roll out the dough with the rolling pin Roll out the dough until it's thin and even. Cut out discs about eight centimeters in diameter, keeping the dough covered while you work to prevent the surface from drying out.

Spread a portion of filling in the center of each disk, without touching the edges. Fold the dough over and carefully press the edges to seal the cjalcions; make sure there are no gaps and that the filling is well contained, so the casings will hold their shape while baking.

Bring to a boil Bring a large pot of salted water to a boil and gently lower the cjalcions. Cook them at a steady, but not excessively hot, boil until the pasta is cooked through and the casings rise and stay intact; drain them carefully to avoid breaking them.

Melt the butter until golden brown and pour it over the freshly drained cjalcions. Complete with the smoked ricotta grated parmesan cheese and ground cinnamon, sprinkling them over the surface. Serve immediately, once the pasta is hot, with the fragrant sauce and soft filling.