Cannariculi
----- Irene R. Crigna-----
Ingredients:
3 cups flour
1/3 cup vino cotto
1/3 cup honey, plus extra
pinch of salt
olive oil for frying
Preparation:
Mound the flour and make a well. Add the vino cotto, honey and salt. Mix together and knead until you have a homogeneous dough. Wrap up the dough in a cloth and set aside to rest for 1 hour. heat the olive oil for frying. Meanwhile, unwrap the dough, knead it, O and form the dough into small logs, about an inch long and, using three fingers, make indentations into each log. Fry the cannariculi in the hot oil until golden. Remove them from the oil and set aside to drain, then dip them in the extra honey that has been diluted with a little water. transfer to a serving platter and serve while they are warm and fragrant. Makes about 3 dozen