Cartellate con vin cotto (fritters in ‘cooked wine’)
For the dough
31.75 oz all-purpose flour
3.53 oz durum wheat flour
3.53 0z egg
50 ml water
200 ml extra virgin olive oil
lemon
vanilla powder (or vanilla extract)
0.70 oz salt
300 ml white wine
For the cooked wine
1.500 pounds of fig
200 ml water
300 ml white wine
1 bay leaf
5 clove
Put all the ingredients for the preparation of the Vin Cotto (lit. cooked wine) into a large pot.
Leave to cook for around two hours until the mixture thickens.
Filter through a conical strainer.
Make a well in the center of the flour, put in the egg, semolina and salt and mix the lot together.
Keep mixing until a soft homogeneous dough is obtained.
When the dough is completed leave to rest for 10 minutes.
Roll out the pastry and cut it with a circular pastry cutter.
Pinch the pastry with the fingers.
Roll to form little wheels with several indentations. Lay on a baking sheet lined with oven paper and bake at 350°F letting them brown uniformly.
Put the Vin Cotto into a pan, add the Cartellate and leave them to gain flavor.