BASILICATA - Cartellate lucane
SKU:
Prep Time: 1 hour
Resting Time: 6 hours
Cook Time: 15 minutes
Servings: 20 pieces
Ingredients
- 2.2 lb Molino Signetti Flour
- 4 eggs
- ½ cup Viaggio Extra Virgin Olive Oil (for the dough)
- ½ cup sugar
- A pinch of salt
- Dry white wine, as needed
- Vegetable oil, for frying
- Honey, maple syrup, or your favorite topping
Instructions
- Mound the flour on a clean work surface and make a well in the center. Add the eggs, olive oil, sugar, and salt. Begin mixing from the center, gradually incorporating the flour.
- Slowly add dry white wine as needed to bring the dough together. Knead until smooth and velvety but firm—about 10–12 minutes. The dough should be elastic and not sticky.
- Roll out the dough with a rolling pin into thin sheets (about 1/16” or 1.5 mm thick).
- Use a serrated pastry cutter to cut 1-inch wide strips. Fold each strip in half lengthwise and pinch the edges together at ½-inch intervals, creating little pockets.
- Starting at one end, roll each strip into a spiral to form a rose shape, gently pressing to hold the shape together. Place the finished cartellate on a tray lined with parchment paper.
- Let the shaped cartellate rest and dry at room temperature for 6 hours, uncovered.
- Heat vegetable oil in a deep pan to about 340°F (170°C). Fry the cartellate one at a time until golden brown, turning gently for even cooking. Drain on paper towels.
- Drizzle warm honey, maple syrup, or sweet wine syrup over the cartellate before serving. Enjoy warm or at room temperature.
Tips
- Letting the cartellate dry before frying helps them keep their shape and become crispier.
- Traditional toppings also include vin cotto (cooked grape must) or citrus-infused honey.
BUON APPETITO!
