Ricette friulane

Cut the onion in little part and then cook them with few oil. Then add the chips (cutted in very little parts) and cook them with low fire until they will be cooked and soft fino a quando saranno diventate cotte e tenere (eventualmente aggiungete un pò d'acqua).Then salted and peppery. Now add the two tipes of cheese (cutted in little parts) and cook with low fire for 10 minutes blending well the compound; then brown the other side of the frico for 10 minutes. Put the frico into a dish without the oily..and eat it soon.

Mix the flour with the water and salt to prepare the dough, then let stand for about 20 minutes. For the filling: Boil the potatoes, mash through a sieve and mix with onion (formerly withered in butter), cinnamon, raisins, sugar, mint and lemon zest, then put into salt and pepper to have a good taste. Roll out the dough with a rolling pin and cut out discs with a diameter of about 7 cm. Brush the discs with the egg and on each disc place a spoonful of filling, at this point close them by pressing well the edges. Throw the cjalsòn (agnolotti in Friuli language) in boiling salted water and when they come to the surface, collect them. Finally, toss with melted butter, smoked ricotta, a pinch of cinnamon and a spoon of sugar.