250 g of Shark-type macaroni (which we called Codito in Cuba) or Penne type.
A pot with water and a pinch of salt is placed on the stove, and as soon as it starts to boil, the macaroni is added and boiled as we normally do when cooking pasta. This dish can be perfectly made with macaroni cooked without sauce that has been left over from a meal and stored in the fridge.
Once cooked, we drain them well and spread them out on a large tray or plate so that they are separated from one another to dry properly. We can place them on baking paper or directly on the tray.
Take them out in the sun and let them dry for 1 day or more depending on the weather. If you live in Europe, for example, you can only do this during the summer because they need to dry properly. On rainy days or in winter, they don’t dry. It is advisable to bring the tray inside at night and take it back outside the next day. They should be so dry that they look raw like they come in their original package.
Once dried, you can store them in tightly closed glass jars in the pantry so they don't go bad, and fry them whenever you feel like it.
To fry them, heat frying oil in a pot or pan. It is important that it is very hot because the macaroon is already cooked, and when it hits the oil, it will puff up and explode very quickly, so you will need to take them out in a couple of minutes or less. For this reason, it is advisable to add a few at a time so that you can remove them as soon as they are golden.
Transfer to a plate with paper towels to absorb the grease. Wait for them to cool down and sprinkle a little salt.
Serve.
You won't tire of explaining how to make this healthy snack that only Cubans know about and that you can serve at gatherings, parties, and snacks for any age.
And how long has it been since you last ate them?