- 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
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 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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