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
MOLTO MARIO SHOW #MB1D09