• 2½ glass of flour
• 2 eggs
• some water
• 1 dessert spoonful of salt

• 1 boiled chicken breast
• 3-4 pieces of parsley
• 1 teaspoonful of black pepper

• 2 glasses of olive oil

Preparation

Sift the flour onto a pastry board. Make a hallow in the middle. Add the eggs, the water and the salt. Knead a dough of ear soft. Divide into egg size pieces. Allow to rest under a damp piece of cloth for half an hour. Take apart the chicken breast into small pieces. Mix it with the chopped parsley and black pepper. Roll out the dough pieces thin, and cut 10 cm long. Put the filling and roll in the ciarette shape. Fry in hot oil, and serve.