astray recipes: Cjarsons

Categories: Molto
Yield: 4 servings

Measure	Ingredient
2½ cup	Flour
1 pounds	Ricotta cheese
¼ pounds	Smoked ricotta finely
	Grated
2	Eggs, beaten
1 teaspoon	Salt
2 tablespoons	Currants
½ teaspoon	Bitter chocolate
½ teaspoon	Nutmeg
1 teaspoon	Lemon zest, grated
2 tablespoons	Sliced scallions
1 tablespoon	Finely chopped Italian
	Parsley
1 cup	Chicken stock
4	Sage leaves
2 tablespoons	Butter

Bring 6 quarts water to boil and add 2 tablespoons salt.

Make a well with the flour and place ricotta, smoked ricotta, eggs, salt, currants, chocolate, nutmeg, lemon zest, scallions and parsley in center. Incorporate everything with your hands to form a dough.

Divide dough into 4 pieces and roll into a dowel or tube about 1-inch thick. Flatten the tube to about ¼-inch thick and cut into 1½-inch pieces long. These are called cjarsons. Drop cjarsons into boiling water and cook until they float, about 5 to 7 minutes.

Meanwhile, place chicken stock, sage and butter into a 12 to 14-inch saute pan and bring to a boil. Drain cjarsons and toss into pan with butter mixture. Toss to coat and serve.

Yield: 4 servings

MOLTO MARIO SHOW #MB1D09