Friday, February 23 2024

Cartellate Pugliesi al Vincotto are a delicious variation of the classic Italian fried dough, originating in the region of Puglia.

Vincotto, a sweet reduction of cooked wine, adds a rich and unique flavor to these delicate rose-shaped cookies.


Follow this high-quality recipe to create a truly special and mouthwatering treat.

 

 

 

 

 

 

 

Warning:
You can use regular vincotto or fig vincotto.

You can find it on Amazon.

If you have difficulty, you can substitute vincotto with honey.

 

Makes about 30 Cartellate

Ingredients:

For the dough:

  • 3 cups whole wheat flour
  • 1/2 cup dry white wine
  • 2 tablespoons extra virgin olive oil
  • A pinch of salt

For frying:

  • Vegetable oil, for frying

For the vincotto glaze:

  • 1 cup vincotto (Italian sweet wine reduction)
  • 1/2 cup honey
  • Zest of 1 orange

METHOD

Prepare the dough:

In a large bowl, combine the flour and a pinch of salt.
Gradually pour in the white wine and olive oil and mix until a smooth dough forms.
Knead the dough on a floured surface for about 5 minutes until it becomes elastic and smooth. You may need to add some flour if the dough is too sticky.
Form into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes.

 

Form the cartellate:

After the dough has rested, divide it into small portions and roll out each portion into a thin sheet, about 1/8 inch thick.
With a fluted pastry cutter or sharp knife, cut the dough into strips about 1 inch wide and 5 inches long.
Take each strip and twist it into the shape of a rose, pressing the ends together to secure them. Repeat with all the strips.

 

Fry the cartellate:

In a large, deep frying pan or pot, heat vegetable oil over medium-high heat to a temperature of about 350 F.
Carefully place the cartellate in the hot oil, a few at a time, being careful not to overcrowd the pan.

Fry them until golden brown, which takes about 2-3 minutes for each group.

With a slotted spoon, remove the fried cartellate and place them on a plate lined with paper towels to drain excess oil.

Prepare the vincotto glaze:

In a saucepan, combine the vincotto and honey. Heat the mixture over low heat until well combined and slightly thinned. Add the orange zest.

Glaze the cartellate:

While the cartellate are still warm, brush them generously with the vincotto and honey glaze, making sure they are well coated.

The glaze will impart a unique sweetness and depth of flavor.

Serve:

Allow the cartellate to cool and the glaze to set.

Arrange them on a serving platter and serve them as a delicious dessert for special occasions, holidays or whenever you want to enjoy a taste of traditional Italian cuisine with a special twist.

Indulge in the delicious flavors of Cartellate Pugliesi al Vincotto, a treat that will transport your taste buds to the sunny shores of Puglia. Enjoy!

Facebook Comments Box
Previous

The Enigmatic Charm of Bocca della Verità: Italy's Mouth of Truth

Next

BABA' NAPOLETANO: Rum-Soaked Dreams from Naples

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also