- 1 kg farina (io ho usato quella senza glutine)
- 200 ml olio d'oliva
- un pizzico di sale
- acqua q.b.
- olio per friggere
- vino cotto q.b.
- Mettere in una ciotola farina, olio e sale e acqua quanto basta a creare una palla di pasta
- Stendere finemente col mattarello (o con una macchina elettrica), con la rotella ritagliare dei rettangoli e fare un tagliato al centro di ogni rettangolo oppure avvolgere su se stesse fino a formare una specie di spirale
- Friggere in abbondante olio
- Scaldare in una pentola il vino cotto e mettere dentro le cartellate finchè non sono diventate tutte scure grazie al vino cotto
APULIA CHRISTMAS SWEETS: CARTELLATE
I told you that I’ll prepare Christmas sweets made in Apulia. And what better than the “Cartellate”? Then I also want to prepare Tomorrow another kind of sweet: Sasanelli. Yesterday I called my aunt in Puglia to have her recipes because I wasn’t sure of mine recipes. For both recipes you need the precious “cooked wine”, which despite its name doesn’t contain alcohol: it’s obtained from the slow cooking of dried figs and after hours and hours are they are reduced into dark brown/black liquid that is extra sweet. In Apulia it’s used to prepare some delicious sweets, or for example with it my aunt prepared also jars of figs stuffed with almonds and dipped in this sweet cooked wine...so delicious!
- 1 kg flour (I used the gluten-free one)
- 200 ml olive oil
- a pinch of salt
- water just enough
- oil for frying
- cooked wine just enough
- Place in a bowl flour, oil, salt and enough water to create a ball of dough
- Spread finely with a rolling pin (or with an electric machine), with the wheel cut into rectangles and make a cut in the center of each rectangle or wrap around themselves forming a kind of spiral
- Fry in oil
- Heat the cooked wine in a pan and put into the sweets in until all has become dark