Chifeletti

Chifeletti are a traditional dish from Friuli-Venezia Giulia, and they are crescent-shaped potato cakes that are usually served as an accompaniment to meat dishes or as an appetizer. Here is how you can prepare them:

Ingredients

• 500 g of potatoes
• 150 g of flour
• 2 egg yolks
• 50 g of butter
• Salt to taste
• A pinch of nutmeg (optional)

Preparation

1. Start by boiling the potatoes in salted water until they become soft. Then drain them and peel them while they’re still hot.
2. Mash the potatoes with a potato masher or pass them through a sieve to get a fine puree.
3. Allow the potato puree to cool slightly, then add the egg yolks, room temperature butter, a pinch of salt, and a pinch of nutmeg if you wish.
4. Mix in the flour to the puree and knead until you get a homogeneous mixture that’s not too sticky.
5. Divide the dough into portions and form balls, then shape them to give them the form of half moons or small elongated dumplings.
6. Finally, cook the chifeletti in a pan with a bit of butter until they are golden brown on both sides.

Curiosity

The word “chifeletti” probably derives from the Hebrew term “kippeleth” which literally means “folded things”. These potato cakes were adopted by the Ashkenazi Jewish community of Trieste in the 19th century and from there spread throughout the region.

Chifeletti can be enjoyed plain or with the addition of toppings such as cheeses, sliced cold cuts, or aromatic herbs. In some cases, they are also served in sweet versions, dusted with powdered sugar and accompanied by jam or cream. Enjoy your meal!