Recipe: cartellate from Puglia
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A typical sweet treat from southern Italy that is known in Puglia under various names: cartiddate, carteddàte, cartellatte baresi, nevole and also crùstele. Cartellate are strips of dough that are made into small roses and then deep-fried. Simply delicious.
INGREDIENTS
| 500 g | white flour |
| 100 g | white wine |
| 40 g | extra virgin olive oil (from Puglia of course) |
| 500 ml | “Vincotto” cooked fig wine (not always easy to find, an alternative is honey) |
| Salt | |
| Icing sugar and cinnamon |
METHOD
Mix the flour with the oil, a pinch of salt and the white wine (preferably Verdeca di Gravina).
Knead well until the dough is smooth and elastic. Leave it to rest for around 30 minutes. The dough should be covered with a tea towel to keep its temperature constant.
After 30 minutes, roll the dough out thinly and, using a serrated rolling pin, cut it into strips around 50 cm long and 3 cm wide. Fold the strips in the middle lengthways and pinch the edges together every 3 to 4 centimetres.
Next, roll up the strips to create little roses. Once you have your favourite shape, leave them to dry overnight.
The next day, prepare a large, deep saucepan with plenty of boiling oil (ca. 150 degrees) and drop the cartellate in for one to two minutes, turning once. Remove them when they are golden brown. Drain them on kitchen paper to absorb the excess oil and cool for 10-20 minutes.
As the dough itself is not sweet, a kind of glaze is applied to the cartellate. Warm up the Vincotto fig wine in a pan and dip in the cartellate, turning once, and then put them on a plate to dry.
As an alternative to Vincotto you can also use honey for the glaze. For this, simply drizzle warm honey over the crispy cartellate with a honey spoon.
Shortly before serving, sprinkle with icing sugar.
