| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
Italian |
Italian2 |
4 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 1 |
lb |
Ricotta cheese |
| 1/4 |
lb |
Smoked ricotta; finely grated |
| 2 |
|
Eggs; beaten |
| 1 |
ts |
Salt |
| 2 |
tb |
Currants |
| 1/2 |
ts |
Bitter chocolate |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Lemon zest; grated |
| 2 |
tb |
Sliced scallions |
| 1 |
tb |
Finely-chopped Italian parsley |
| 1 |
c |
Chicken stock |
| 4 |
|
Sage leaves |
| 2 |
tb |
Butter |
INSTRUCTIONS
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 long pieces. 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
sauté pan and bring to a boil. Drain cjarsons and toss into pan with
butter mixture. Toss to coat and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-1D09)
Per serving: 587 Calories (kcal); 24g Total Fat; (36% calories from
fat); 24g Protein; 67g Carbohydrate; 166mg Cholesterol; 1253mg Sodium
Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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