Boil the rice in lightly salted water. When it is cooked, drain and let cool. Meanwhile, dissolve the yeast in warm milk. Sift the flour directly on the cold rice and add the milk with the yeast and the grated rind of half an orange. Let the dough rest half an hour. On a lightly floured tray work the dough creating sticks of about 10 cm in length and about 2 cm in diameter. Fry in hot oil until golden advanced cooking. Place the sticks on a paper towel to remove the excess oil. In a pan slightly heat the honey with the juice of half an orange and a hint of cinnamon. At heat off add and mix the rice sticks. Place them on a plate and sprinkle with icing sugar.
Fry plenty of garlic in olive oil. Add some cherry tomatoes cutted into four pieces, sardines or anchovies, a tablespoon of Pesto Fennel, raisins, Capers and pine nuts. Stir-fry a few minutes. In another pan toast the breadcrumbs with a drizzle of extra virgin olive oil. When the pasta is cooked, season with the sauce and garnish with a sprinkling of breadcrumbs.
Bring to a favorite cooking the macaroni. Mix the Pesto Etna with a little of the cooking water and a spoon of pecorino cheese. Mix well the pasta with the sauce and serve with a sprinkling of grated pecorino.