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Cartellate with Vino Cotto

Adapted from I Trulli of New York
Recipe modified by Montillo Italian Foods

"The Soul of the Grape, Drop by Drop" by Florence Fabricant,
The New York Times, 12/22/99

Time: 1 hour, plus 1 hour resting


4 cups all purpose flour, more for rolling
cup extra virgin olive oil
1 cup water
pinch of salt
vegetable oil for deep frying
2 cups Vino Cotto di Montillo


1. Put flour in mixer. Add oil, 1 cup water and salt, and beat at low speed until dough forms. Wrap in plastic and set aside for 1 hour.

2. Divide dough in half. On large work surface lightly dusted with flour, roll it paper-thin into a rectangle. Cut in strips 1 inches wide and 12 inches long. Fold each strip in half lengthwise without pressing it down, then roll into a pinwheel about 2 inches in diameter, pinching ends closed. Repeat with remaining dough.

3. Heat oil to 350F (180C) in a large saucepan to a depth of 2 inches. Fry pinwheels until golden brown. Drain on absorbent paper.

4. Heat vino cotto in a small saucepan. Drizzle vino cotto over each pinwheel or dip them into the syrup and drain. Arrange on serving platter. Best served soon after applying the vino cotto.

Yield: 3 dozen

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