⇨ For written recipe:
***TIPS***
1. Make sure the dough doesn’t get too wet or too soft for this recipe.
2. Don’t be tempted to use more wine than the 60ml indicated in the recipe!
3. Those sheets of pasta dough need to be very thin, otherwise they won’t fry well!
4. Make sure you try and seal the ‘cartellate’ really well when making them, otherwise they might break apart at the frying stage.
5. You can add any ingredients you like at the end. We love honey here in Matera and Basilicata, although some people here also like to add cinnamon. Over in Puglia they like to dip these in ‘vin cotto’, so feel free to experiment.
INGREDIENTS
500g (1lb 2 oz) OF PLAIN FLOUR
25g (1 oz) SUGAR
50ml (1/4 Cup) OLIVE OIL
A TEASPOON OF SALT
3 EGGS
60ml (1/4 Cup) WHITE WINE (LUKE WARM)
HONEY
Fried pasta dough with thick, rich and delicious honey can only mean one thing to the people in these parts, it’s time for ‘Cartellate’! Usually enjoyed over the Christmas period, making these incredibly tasty sweet treats is the perfect way to get into the festive spirit – Southern Italian style! We enjoy them with honey but you could literally add anything you like to them, so start experimenting and enjoy!
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