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RECIPES > Desserts
Difficulty
time
time
24h e 30'
CARTELLATE FROM BARI
Desserts
INGREDIENTS:
- 1kg flour,
- 200 g of Extra-virgin olive oil,
- 0,2 lt of white wine,
- Vincotto.
PREPARATION:
Put on a plan the flour and mix with the oil and the white wine. If after the first step of workmanship pasta resulted too much hard, add some lukewarm water, until when the dough can absorb it, up to make it middly elastic. Make with the dough little balls and strech with the mattarello (wooden stem), until to get some thin diskettes. With a trundle, cut the pasta and make some tall litllte strips of about 4 cms; fold up each strips in two joining the edges with the fingers every 3 cm, getting some bowls. Now roll up the strips on themselvs so to get some pulleys. Leave them to dry, turning down now and then for 10-12 hours. Then fry them in hot oil, make them to drip on absorbent paper and then cook in the boiling vincotto. To preserve in flat of terracotta.
VARYING:
The cartellates can be also cooked in the honey, to the place of the vincotto.
Used or recommended products: