Cicerchiata

Ingredients – Serves 4

• 2 eggs
• 3 tbsp icing sugar
• 150 to 200g of 00 flour
• 200g honey
• Confetti to decorate
• 4 tbsp vegetable oil

Method

First mix the eggs, sugar, and four tablespoons of oil with as much flour as you need to have a soft dough, starting with 150 g up to a maximum of 200 g.

Continue to knead until the mixture is smooth and homogeneous. Let the dough rest for about 30 minutes covered.

After half an hour, take the dough, cut it in two and roll out each half into a long thin rope. Cut the ropes into small pieces, the size of a chickpea.

Heat abundant oil for frying and dip the pieces of dough in until golden brown. Remove the cooked pieces of dough with a slotted spoon and place them on kitchen paper to remove the excess oil.

Now melt the honey in a large pan with rather high sides and, when it is hot and fluid, add the fried dough and move the pan gently to completely cover it with honey.

Transfer the cicerchiata to the serving tray and decorate with coloured sugar sprinkles.