Cjarsons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flour |
| 1 | pounds | Ricotta cheese |
| ¼ | pounds | Smoked ricotta finely |
| Grated | ||
| 2 | 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 |
| Parsley | ||
| 1 | cup | Chicken stock |
| 4 | Sage leaves | |
| 2 | tablespoons | Butter |
Directions
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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