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 saute pan and bring to a boil. Drain cjarsons and toss into pan with butter mixture. Toss to coat and serve.

This recipe yields 4 servings.

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