Cartellate Pugliese
Preparation - 30 min
Cooking -
Ingredients
Makes 36 cartellates
- 500 ml (2 cups) all-purpose flour
- (5 ml. 1 c a teaspoon) baking powder
- 15 ml (1 tbsp.) Sugar
- 120 ml (1/2 cup) white wine at room temperature
- 120 ml (1/2 cup) extra virgin olive oil
- 1 egg
Preparation
- Mix all ingredients in a blender or, on a work surface, make a well in the flour with your hands, then add olive oil and white wine.
- Knead until a smooth dough forms.
- Divide dough into several pieces.
- With a pasta machine, flatten pieces into thin strips similar to lasagna.
- Lay out strips on a lightly floured work surface.
- With a pastry wheel cutter, cut into thinner strips, 2 cm wide by 20 cm long. Fold each strip lengthwise.
- Pinch dough every 3-4 cm to create evenly spaced hollows, then roll strips into a spiral to make a circle.
- Fry in a generous amount of extra virgin olive oil until golden and set aside.
- In a saucepan, bring grape or fig must to the boil, then remove from heat.
- Soak the cartellates in the must, then served immediately.
TIP: If you don’t enjoy the taste of molasses, replace the grape or fig must with honey.
