Cartellate
Instructions
Prepare the dough with half a kilo of double zero flour, a pinch of salt, half a glass of olive oil, white wine and just enough to obtain a dough very hard.
Spread it on the floor level table with a rolling pin, or out to the thickness of the sheet to the noodles.
Cut now with the special roller tool strips about 3 inches long and 20, and wrap up their own pizettando with your fingers to form a kind of rosetta.
When you have finished making these rosettes, let it sit for 8-10 hours and then FRY them.
Once they are cooled, dip them in honey or vin cotto, and sprinkle with sugar and anicini from the seal.
In honey or vin cotto is jump only cartellate destined to meal of the day, the others will retain only fries to prepare them, rifinendole, from time to time.
