3 hours and 45 minutes
Desserts and Fruit
For the wine
- 3 ½ lb figs
- 7 oz water
- 1 leaf of bay leaves, (optional)
- 5 cloves , (optional)
For the dough
- 2 lb all-purpose flour
- 3 ½ oz durum wheat flour
- 3 ½ oz eggs
- ¾ oz salt
- ⅝ lb white wine
- 1 ¾ oz water
- 7 oz extra virgin olive oil
- lemons to taste
- vanilla powder (or vanilla extract) to taste
3 hours and 30 minutes preparation + 15 minutes cooking
Put all the ingredients for the preparation of the Vin Cotto (lit. cooked wine) into a large pot.
Leave to cook for around two hours until the mixture thickens.
Filter through a conical strainer.
Make a well in the center of the flour, put in the egg, semolina and salt and mix the lot together.
Keep mixing until a soft homogeneous dough is obtained.
When the dough is completed leave to rest for 10 minutes.
Roll out the pastry and cut it with a circular pastry cutter.
Pinch the pastry with the fingers.
Roll to form little wheels with several indentations. Lay on a baking sheet lined with oven paper and bake at 350°F letting them brown uniformly.
Put the Vin Cotto into a pan, add the Cartellate and leave them to gain flavor.