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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 1/2 cups flour |
1 pound ricotta cheese |
1/4 pound smoked ricotta finely grated |
2 eggs, beaten |
1 teaspoon salt |
2 tablespoons currants |
1/2 teaspoon bitter chocolate |
1/2 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 |
Directions:
1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. 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 1/4-inch thick and cut into 1 1/2-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.
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