Fried dough cake

For four people:

  • 200 g vermicelli pasta
  • 100 g honey
  • cinnamon
  • 50 g pine nuts
  • 4 dried figs
  • extra virgin olive oil


Cook the pasta in a pot plenty of boiling water and drain it as soon as it is al dente. Roll it with a fork, in order to shape small nests.

Meanwhile, strain it in a pot plenty of extra virgin olive oil, and when the oil reaches a high temperature, soak the vermicelli nests in and let them be golden brown.

Pull out and put them on a dish lined with kitchen paper to lose the excess fat.

Then lay out them on a dish and cover them with the honey, the cinnamon, the pine nuts, previously toasted in a small frying pan, and the chopped figs’pulp.