It's not Christmas without cartellate, try this tasty recipe!INGREDIENTS • 370g flour
• 60ml olive oil
• 100ml white wine
• 8g baking powder
• 1 mandarin
• 3g salt
• 3g sugar
• frying oil
• honey
METHOD
For the dough: Heat the olive oil in a pan, add the peels of mandarin and fry to taste.
Place the flour on the countertop, pour a little warmed oil in the center and start kneading. Rub flour between your hands until you get a slightly sandy mixture. Redo the fountain and add salt and sugar.
Mix baking powder with white wine. Add wine mixture to the flour, knead, adding a little more wine. Leave the dough for 30 minutes
Make small pieces from the dough and place them in the pasta machine, placing the rollers on mark No. 1: repeat the operation until the dough is smooth and transparent.
Layout the dough in the machine, placing the rollers on the mark number 4, repeating the operation two more times, and then treat the rollers located on the mark number 7, and then number 9. First mix well, and then gradually roll a very thin sheet.
With a gear, you will get rectangles about 25 cm long and 4 cm wide. Slightly bend each rectangle towards you and squeeze it every 2 cm to connect the edges; spiral it, squeezing some sides to hold it together. It is important to pinch the dough well so that it does not seal, otherwise, the cartels will open during cooking: for the operation to be effective, wet your fingertips with water. Place the prepared cartel on a tray lined with parchment paper and let them dry for 5 hours before frying them. Even better if they rest all night.
To fry them, bring the amount of frying oil to the desired temperature, dip a little cartel and cook to turn it over to ensure uniform browning. When everything is ready, remove them from the oil and place them on absorbent paper, turning them upside down to remove excess oil contained in the cartel shells.
Heat honey, dip cartelize two or three at a time and let it soak evenly on both sides. Put them on a dish and garnish with chopped hazelnuts, walnut.
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