Mostaccioli of Vino cotto

Pour the vino cotto In a saucepan, add 700 centiliters of water, the grated zest of two oranges, and the cinnamon. Heat over medium heat and check the liquid: it should become hot and fragrant, but not boil before adding the flour.

Pour the durum wheat flour sprinkling in gradually into the hot liquid, stirring constantly with a utensil to avoid lumps. Continue until you obtain a smooth, soft, yet consistent dough: it should come together and hold its shape, without being runny.

Transfer the dough onto a work surface Dust with flour and spread it out without compacting it too much. Let it cool until it's manageable enough to work with your hands, maintaining a soft and moldable consistency.

Take portions of the now-warm dough and shape them into sticks about the thickness of your finger. Try to obtain evenly sized pieces, so they cook evenly and have a smooth surface after baking.

Anoint one baking pan with the lard and arrange the sticks without overlapping them. Bake at 180°C (356°F) for about 10 minutes, until the mostaccioli are firm and slightly cooked on the surface, without letting them dry out too much.

Pour more vino cotto in one skillet and dilute it with a little water. Heat the mixture until you get a warm and fluid liquid, ready to welcome the cookies without being too dense.

Let the biscuits cool down as soon as they come out of the oven, then dip them in the skillet with the vino cotto diluted. Boil them for about 5 minutes, checking that they absorb the flavor without breaking down and that the liquid remains sufficiently thin.

Transfer the mostaccioli to a serving dish. Top them with the coarsely chopped almonds and walnuts, and sprinkle with more chopped orange zest, distributing it over the surface before serving.