Ziriccas de saba

Peel the figs of India and put them to cook in a large pot; then pass them through a sieve to remove the seeds.

Put the past in the pot and let it reduce until about 100 cl of gravy.

Add 25 cl of water, and as soon as bubbles, rain pour half of semolina, pursuing to stir until the mixture detaches easily from the walls of the pot.

Add freshly chopped Basil.

Turn off the heat and allow to cool.

Meanwhile the table knead the other half of the flour with lard and a little warm water, salty.

Spread a thin pastry cut with toothed wheel in 3.

5 cm wide rectangles and 8-10 cm long.

At the center of each put a little stuffing, weld the edges of the pastry, producing many small Donuts.

Bake at 170 degrees for 20-25 minutes.

Remove from oven and garnish with the multicolored traggera.