Rascholini

Sieve the flour into a bowl and make a crater in the middle.

Heat the milk and add the saffron.

Pour the mixture into the crater, add the egg, wine, butter and brandy.

Work the dough until it has a soft and homogenous consistency.

Cover and put aside for 1 hour.

Mix the breadcrumbs, ground walnuts and honey.

Sprinkle a worktop with a little flour and knead the dough for 5 minutes.

Roll out the dough into a rectangle about 1 mm thick and then cut into pieces of 10 x 20 cm.

Place 1 tablespoon of filling into the centre of each rectangle. Moisten slightly with water the edges of the dough of each rectangle and fold one half over the other, so that they look like large ravioli. Pinch the edges so that they close the dough.

Shallow-fry for 2–3 minutes on each side, then remove and drain on pieces of kitchen towel.