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Cartellate con vin cotto (fritters in 'cooked wine')

  • 3 hours and 45 minutes
  • Medium
  • Desserts and Fruit
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Ingredients:

  • 3 ½ lb figs
  • 7 oz water
  • 1 leaf of bay leaves, (optional)
  • 5 cloves , (optional)
  • 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

Preparation:

Step 1

Put all the ingredients for the preparation of the Vin Cotto (lit. cooked wine) into a large pot.

Cartellate con vin cotto (fritters in 'cooked wine') - step 1

Step 2

Leave to cook for around two hours until the mixture thickens.

Cartellate con vin cotto (fritters in 'cooked wine') - step 2

Step 3

Filter through a conical strainer.

Cartellate con vin cotto (fritters in 'cooked wine') - step 3

Step 4

Make a well in the center of the flour, put in the egg, semolina and salt and mix the lot together.

Cartellate con vin cotto (fritters in 'cooked wine') - step 4

Step 5

Keep mixing until a soft homogeneous dough is obtained.

Cartellate con vin cotto (fritters in 'cooked wine') - step 5

Step 6

When the dough is completed leave to rest for 10 minutes.

Cartellate con vin cotto (fritters in 'cooked wine') - step 6

Step 7

Roll out the pastry and cut it with a circular pastry cutter.

Cartellate con vin cotto (fritters in 'cooked wine') - step 7

Step 8

Pinch the pastry with the fingers.

Cartellate con vin cotto (fritters in 'cooked wine') - step 8

Step 9

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.

Cartellate con vin cotto (fritters in 'cooked wine') - step 9

Step 10

Put the Vin Cotto into a pan, add the Cartellate and leave them to gain flavor.

Cartellate con vin cotto (fritters in 'cooked wine') - step 10

Consigli dello chef:

The “Vin Cotto” must be sugary, and therefore not too moist, so as to adhere well to the Cartellate. The pastry of the Cartellate must be fairly dry, since they must be rigid to easily handle them during the process of preparation. Otherwise they tend to collapse. The Cartellate can be prepared with honey or with caster sugar only.