Cartellate al vincotto
User Reviews
4.2
Cartellate al vincotto
Description
The Cartellate al vincotto dough starts by gently infusing olive oil with orange peel to impart a subtle citrus aroma without frying the oil. Flour is then mixed with the lukewarm oil, dissolved baking powder in wine or aniseed/orange liqueur, sugar, and salt to produce a smooth, elastic dough. Resting the dough wrapped in plastic wrap allows gluten to relax.
Once rested, the dough is divided and rolled out thin using a pasta machine, gradually thinning it for delicate ribbons. The dough strips are shaped into characteristic cartellate ribbons using a serrated cutter and then fried in olive oil until crisp and golden. Frying intensifies flavor and creates a crunchy texture.
The fried cartellate are traditionally coated or drizzled with vincotto—a cooked grape must—or alternatives like honey or fig syrup, adding sweet stickiness and further flavor. This preparation yields a decorative, crunchy pastry with layered citrus and fruity notes.
Ingredients
- 370 grams flour
- 60 milliliters extra-virgin olive oil
- 100 milliliters white wine aniseed liqueur, or orange liqueur, dry
- 8 grams baking powder
- 3 grams salt
- 3 grams sugar
- extra-virgin olive oil for frying
- orange peel
- vincotto or honey, of figs
Instructions
- In a saucepan, heat the oil and orange peel over low heat. Do not let it fry. Remove the orange peels after a few minutes.
- Place the flour on a flat surface, pile the flour into a mound. Make a well in the center of the mound and slowly add the lukewarm oil. Mix.
- Form a nice uniform and homogeneous ball by carefully working the flour and oil together.
- Separately, dissolve the baking powder in the wine in a bowl. Slowly incorporate the wine into the flour, then add the sugar and finally the salt. Work everything well in order to obtain a smooth, homogeneous dough.
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
- After resting, divide the dough in half and begin flattening the dough into thin layers.
- Roll out the dough until it is very thin with the help of a pasta machine, starting with the thickest setting. Roll out the dough several times. Change the thickness by gradually bringing the wheel of the machine to the penultimate notch.
- Use a serrated wheel to cut strips of about 25 cm by 4 cm. Then fold each strip lengthwise and form small pockets by pinching the dough together at regular intervals.
- Roll each strip into a rosette, pinching the edges to help it hold together.
- Let the cartellate rest on parchment paper overnight, or at least 5 hours.
Frying
- Heat olive oil in a deep pan until it sizzles.
- Place the cartellate in the pan and fry them until slightly golden.
- While you are frying, heat some honey or your vincotto in a double boiler.
- When you have fried the cartellate, pat them on paper towels to blot excess oil.
- Dip the cartellate in the hot honey or vincotto on both sides, so as to cover the cartellate well.
- Serve the cartellate on a tray.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cartellate
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 193kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 118mg | 5% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
You'll Also Love
