For four people:
- 200 g vermicelli pasta
- 100 g honey
- 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.