Recipe courtesy of Mario Batali
Show: Molto Mario
1 hr 10 min
1 hr
10 min
4 servings


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


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.

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