| 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 Converted by MM_Buster v2.0n.
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