Cjarsons

• 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

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.
3. Incorporate everything with your hands to form a dough.
4. Divide dough into 4 pieces and roll into a dowel or tube about 1-inch thick.
5. Flatten the tube to about 1/4-inch thick and cut into 1 1/2-inch pieces long.
6. These are called cjarsons.
7. Drop cjarsons into boiling water and cook until they float, about 5 to 7 minutes.
8. Meanwhile, place chicken stock, sage and butter into a 12 to 14-inch saute pan and bring to a boil.
9. Drain cjarsons and toss into pan with butter mixture.
10. Toss to coat and serve.

flour, ricotta cheese, eggs, salt, currants, bitter chocolate, nutmeg, lemon zest, scallions, italian parsley, chicken stock, sage, butter

Taken from www.foodnetwork.com/recipes/mario-batali/cjarsons-recipe2.html (may not work)