- Viaggio Flour
- BASILICATA - Cartellate lucane
BASILICATA - Cartellate lucane
2.2lb Viaggio flour
½ cup of Viaggio Extra virgin olive oil (for dough);
½ cup sugar
a pinch of salt
dry white wine to taste;
Vegetable Oil for frying
Pour the flour on a work surface and create a hole in the center. After having thrown the eggs, join them to the flour along with the other ingredients: Viaggio extra virgin olive oil, sugar and a pinch of salt.
At this point start mixing the ingredients and knead the dough; from time to time add some white wine to allow the ingredients to blend. By doing that, you will get a fairly substantial but smooth and velvety dough, ready to be transformed into sheets. Roll out the dough with a rolling pin. Once the sheets are ready, cut the sheets with a serrated wheel to obtain strips of 1”, fold them in half and combine their edges with your fingertips at 0.4/0.6”.
At this point roll the stripes on, creating beautiful roses, arrange them on a tray covered with baking paper and leave to rest and dry for about 6 hours.
After that time, pour the vegetable oil into a high pan and, as soon as you reach the right temperature, immerse the cartellate lucane one by one.
As soon as they reach the right browning, arrange them in another tray with absorbent paper.
Now the cartellate are ready, you just have to decide what we want to put on: honey, maple syrup…