Coming from the word "cicerchie", which are grass peas (chickpea-like legumes); these little pastries are eaten around the time of carnival in February. The pastry has ancient origins from the Umbria region. In my family, they are offered at the table with coffee and good conversation.
- 3 eggs
- 3 tbsp caster sugar
- 3 tbsp oil
- 1 lemon, zested
- 300 g plain flour
- 200 g honey
- 200 g toasted almonds, cut in half
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the flour on a table as if you were making pasta.
Mix the eggs, sugar, oil and lemon zest together.
Add the flour and make a dough.
Cut the dough into strips and then roll into long sausage shapes, about 1 cm thick. Cut the dough into small "gnocchi" squares and then roll into small balls.
Fry the balls in hot oil, drain and allow to cool.
Heat the honey in a large pan, until it cooks and the colour turns to rose.
Add the almonds and pastry balls. Mix for 2 minutes and add some extra lemon zest.
Set into small mounds and serve.