Cjarsons

2-1/2 cups flour
1 lb. ricotta cheese
1/4 lb. smoked ricotta, finely grated
2 eggs, beaten
1 tsp. salt
2 tbsp. currants
1/2 tsp. bitter chocolate
1/2 tsp. nutmeg
1 tsp. lemon zest, grated
2 tbsp. scallions, sliced
1 tbsp. Italian parsley, finely chopped
1 cup chicken stock
4 sage leaves
2 tbsp. butter

Directions:

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

User Reviews:

We tried this recipe for Cjarsons and it was quite delicious. A little in need of some appetizing color when serving, though. Surprisingly, the dull looking dish tasted great.

By the way, what is the meaning of Cjarsons, and how is it pronounced.

Submitted by Paul Strollo on December 07, 2002

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