|1 pounds||Ricotta cheese|
|¼ pounds||Smoked ricotta finely|
|½ teaspoon||Bitter chocolate|
|1 teaspoon||Lemon zest, grated|
|2 tablespoons||Sliced scallions|
|1 tablespoon||Finely chopped Italian|
|1 cup||Chicken stock|
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
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