Cjarsons

Ingredients

• 0.5 teaspoon bitter chocolate 
• 2 tablespoons butter 
• 1 cup chicken stock see 
• 2 tablespoons currants 
• 2  eggs beaten
• 2.5 cups flour 
• 1 teaspoon lemon zest grated
• 0.5 teaspoon nutmeg 
• 1 tablespoon parsley italian finely chopped
• 0.3 pound ricotta smoked finely grated
• 1 pound ricotta cheese 
• 4  sage leaves 
• 1 teaspoon salt 
• 2 tablespoons scallions sliced

Equipment

• frying pan

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.
3. Drain cjarsons and toss into pan with butter mixture. Toss to coat and serve.