Yield: 4 servings

Measure Ingredient
2½ cup Flour
1 pounds Ricotta cheese
¼ pounds Smoked ricotta finely
\N \N Grated
2 \N 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
\N \N Parsley
1 cup Chicken stock
4 \N 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


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