Cartellate With Vin Cotto Recipes

CARTELLATE AL VINCOTTO

Steps:

• In a saucepan, heat the oil and orange peel over low heat. Do not let it fry. Remove the orange peels after a few minutes.
• Place the flour on a flat surface, pile the flour into a mound. Make a well in the center of the mound and slowly add the lukewarm oil. Mix.
• Form a nice uniform and homogeneous ball by carefully working the flour and oil together.
• Separately, dissolve the baking powder in the wine in a bowl. Slowly incorporate the wine into the flour, then add the sugar and finally the salt. Work everything well in order to obtain a smooth, homogeneous dough.
• Wrap the dough in plastic wrap and let it rest for 30 minutes.
• After resting, divide the dough in half and begin flattening the dough into thin layers.
• Roll out the dough until it is very thin with the help of a pasta machine, starting with the thickest setting. Roll out the dough several times. Change the thickness by gradually bringing the wheel of the machine to the penultimate notch.
• Use a serrated wheel to cut strips of about 25 cm by 4 cm. Then fold each strip lengthwise and form small pockets by pinching the dough together at regular intervals.
• Roll each strip into a rosette, pinching the edges to help it hold together.
• Let the cartellate rest on parchment paper overnight, or at least 5 hours.

CARTELLATE WITH VIN COTTO

Steps:

• Put flour in mixer. Add oil, 1 cup water and salt, and beat at low speed until dough forms. Wrap in plastic, and set aside 1 hour.
• Divide dough in half. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle. Cut in strips 1 1/4 inches wide and 12 inches long. Fold each strip in half lengthwise without pressing it down, then roll into a pinwheel about 2 inches in diameter, pinching ends closed. Repeat with remaining dough.
• Heat oil to 350 degrees in a large saucepan to a depth of 2 inches. Fry pinwheels until golden brown. Drain on absorbent paper.
• Heat vin cotto, sugar and 1/4 cup water in saucepan until sugar dissolves. Dip fried cookies in syrup; drain. Arrange on platter.