Ziriccas De Saba

Preparation:

Preparation: Peel the prickly pears and cook them in a large saucepan; then pass them through a sieve to remove the seeds. Put the puree back in the pot and let it reduce until you get about 100 cl of sauce. Add 25 cl of water and, as soon as it boils, pour in half of the semolina, continuing to mix until the amalgam detaches easily from the sides of the pot. Add the freshly chopped basil. Turn off the heat and let it cool. In the meantime, on the table, mix the other half of the semolina with the lard and a little warm, salted water. Roll out a thin sheet of dough to cut with a toothed wheel into rectangles 3.5 cm wide and 8-10 cm long. Put a little filling in the center of each one, seal the edges of the pastry, making lots of small donuts. Bake at 170 degrees for 20-25 minutes. Remove from the oven and decorate with the multicolored traggera.