PREPARATION

• Prepare the pasta: amalgamate the flour with the egg and the wine, add some lukewarm milk and a pinch of salt, then knead the mixture, so to make it soft and elastic. Put it in a bowl, cover with a plate and let rest for an hour.

• In the meantime dedicate you to the stuffing preparation. Parboil the almonds and the walnuts, then passed them for few minutes in the oven lukewarm, so you can to peel them with easiness and therefore mince them. Pour the cooked must and the honey in a saucepan, put it on the fire, let it heat sweetly and add the mirepoix of almonds and walnuts, mix, add the chickpea soup and mix again with care. You should obtain a quite dense mixture, to which you add also the cedar candied cut in pieces.

• After the resting period for the pasta, with the lightly floury rolling-pin make two sheets of the same dimensions. Now using a spoon, distribute the stuffing on one of them: between a small heap and the other leave a space of about three centimetres and then cover everything with the second sheet and press, with the fingers, around to the small heaps. So you obtain some triangular forms that you will separate with the suitable toothed tool and will arrange on a lightly floury tablecloth.

• Put on the fire a wide frying pan, you pour a plenty of oil, heat it and fry the little cakes, turning them above and below and removing them from the container as soon as they start taking colour. Let them drain on a sheet of blotting paper for cooking, so that it can release the excess of grease and at last place them like a pyramid in a dish, dust them with icing sugar and cinnamon powder and serve them lukewarm or cool.

As regards the stuffing, if you prefer, instead of the must you will be able to double the amount of honey.