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Ingredientes
- 2 1/2 c. Flour
- 1 lb Ricotta cheese
- 1/4 lb Smoked ricotta finely grated
- 2 x Large eggs beaten
- 1 tsp Salt
- 2 Tbsp. Currants
- 1/2 tsp Bitter chocolate
- 1/2 tsp Nutmeg
- 1 tsp Lemon zest grated
- 2 Tbsp. Sliced scallions
- 1 Tbsp. Finely-minced Italian parsley
- 1 c. Chicken stock
- 4 x Sage leaves
- 2 Tbsp. Butter
Direcciones
- Bring 6 qts water to boil and add in 2 Tbsp. salt.
- Make a well with the flour and place ricotta, smoked ricotta, Large eggs, salt, currants, chocolate, nutmeg, lemon zest, scallions and parsley in center. Incorporate everything with your hands to create a dough. Divide dough into 4 pcs and roll into a dowel or possibly tube about 1-inch thick. Flatten the tube to about 1/4-inch thick and cut into 1 1/2-inch long pcs. These are called cjarsons. Drop cjarsons into boiling water and cook till they float, about 5 to 7 min.
- Meanwhile, place chicken stock, sage and butter into a 12- to 14-inch saute/fry pan and bring to a boil. Drain cjarsons and toss into pan with butter mix. Toss to coat and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 620 | |
| Calories from Fat 224 | 36% |
| Total Fat 25.14g | 31% |
| Saturated Fat 14.91g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 895mg | 37% |
| Potassium 380mg | 11% |
| Total Carbs 69.23g | 18% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.93g | 3% |
| Protein 28.12g | 45% |
