Cartellate con vin cotto (fritters in ‘cooked wine’)

785 Views
 
MASTERY Level
225 min
786 Views
 
MASTERY Level
0 People
225 min
INGREDIENTS for 0 people

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

Preparation

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.

Desserts
Would you like to be updated about the gourmet world news? Sign up.
Login