The Old fashioned Christmas Cartellate Fritters. For your Christmas table, try this fantastic and traditional recipe from the South of Italy.
SERVING: Makes about 2-3 dozen
- 4 cups of flour
- 1 cup of white wine (warm)
- 1 large egg
- 3 tbsp. of olive oil
- Powdered cinnamon & powdered cloves for garnish
Tool: Circular serrated pastry cutter or pizza cutter
- 1 bottle (750 ml) of dry red wine
- 1 1/2 cups of sugar
- 4 strips of orange peel
Cotto di Fichi Secchi (Dried Fig Syrup)
- 3 dozen dried figs
- Water (as much as needed)
- Mix ingredients in a food processor or an electric stand mixer until a soft, even dough is obtained.
- Then let rest for 10 minutes.
- Cut the dough in quarters and roll it out to the same thickness as a lasagna sheet using a rolling pin or a pasta machine.
- Use the pastry cutter to create long rectangular strips of dough of about 10 to 12 inches long and about 1 1/2 inch wide.
- The consistency of the sheets should be firm enough to hold their shape.
- Keep dough covered while working to prevent the surface from drying out.
- Start shaping and forming the cartellate by pinching the pastry strips with your fingers making the edges stick together every inch or so.
- Work your way to the end of the strip, forming little pockets that will hold the fig or wine syrup.
- Roll to form little wheels with several indentations by sticking the pockets of dough together with your fingers so they hold their shape.
- Place on a baking sheet lined with parchment paper and bake at 350°F until evenly golden (about 3 to 5 minutes).
- Pour the vincotto into a pan, then add the cartellate facing down, ensuring they soak up the syrup.
- Once cooled, dust with powdered cinnamon and powdered cloves.
- Let them sit at room temperaturef for24 hours before storing or refrigerating them.
- They can be stored for up to 4 weeks.
- Pour wine in a saucepot, stir in the sugar, and bring to a boil on medium heat.
- Add the orange peels and cook uncovered for 1 to 2 hours or until liquid reduces by half.
Cotto di Fichi Secchi
- Cut the dried figs in quarters and place in 2 litres of warm water.
- Soak overnight.
- Strain the figs and then squeeze them to collect as much juice as possible.
- Discard the figs and place the liquid in a pot.
- Boil, uncovered, at medium heat for about 2 to 3 hours or until the liquid is fairly thick (like maple syrup) and reduced by half.